Whole30 Shrimp and Zucchini Stir-Fry

Shrimp cook in under five minutes, which makes this the kind of weeknight dinner you can pull off without much planning. Coconut aminos stand in for soy sauce, so the sauce still gets that savory depth without any soy in the mix.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp avocado oil, divided
• 2 zucchini, sliced into half-moons
• 2 carrots, julienned
• 1 cup broccoli florets
• 4 oz shiitake mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 scallions, sliced, for serving

Instructions

1. Heat 1 tbsp avocado oil in a large wok or skillet over high heat. Add shrimp and cook 2 minutes per side until pink and opaque. Remove and set aside.
2. Add remaining oil to the wok. Add carrots and broccoli and stir-fry 3 minutes.
3. Add zucchini and mushrooms and stir-fry another 3 minutes until vegetables are crisp-tender.
4. Push vegetables to the side, add garlic and ginger, and cook 30 seconds until fragrant.
5. Pour in coconut aminos and rice vinegar, then return shrimp to the wok and toss everything together for 1-2 minutes.
6. Remove from heat, drizzle with sesame oil, and top with scallions before serving.

Nutrition Facts (per serving)

Serve it straight from the wok while the vegetables still have some crunch left in them.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.