The Whole30 Fast & Easy Cookbook: 150 Simply Delicious Everyday Recipes for Your Whole30

Ginger Shrimp and Zucchini-Noodle Stir-Fry from The Whole30 Fast & Easy Cookbook

Serves: 4 | Prep: 25 minutes | Cook: 10 minutes | Total: 35 minutes

Keeping a couple of 1-pound bags of peeled and deveined shrimp in your freezer means that with just a couple of fresh ingredients, dinner is a cinch to get on the table. And frozen shrimp thaw very quickly—just place them in cool water for 15 minutes or so, and change the water once.

Directions

In a small bowl, mix together the vinegar, coconut aminos, garlic, ginger, and salt.

Heat the sesame oil in an extra-large skillet or wok over medium-high heat. Add the onion and cook, stirring, until it just starts to become tender, about 2 minutes. Stir in the vinegar mixture and cook until slightly reduced, about 1 minute. Add the shrimp, bell pepper, and zucchini noodles.

Cook, stirring, until the shrimp are opaque and the vegetables are crisp-tender, 5 to 8 minutes. Top with the green onions and serve.

Tips

Steer clear of store-bought jars of minced ginger, as they almost always contain added sugar and/or soybean oil.

To make this recipe even faster, use cooked shrimp in place of the raw shrimp. Add after the vegetables are crisp-tender and continue to cook, stirring, until the shrimp are heated through, 1 to 2 minutes.