Zucchini-Noodle & Shrimp Stir-Fry
1 lb. (about 2 medium) zucchini
2 cups frozen Asian-style stir-fry veggies
8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1 cube Dorot Crushed Ginger or Pop & Cook Crushed Ginger
2 tbsp. thick teriyaki sauce or marinade
Optional seasonings: salt and black pepper
Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add frozen veggies, shrimp, and ginger cube. Cook and stir until shrimp are fully cooked, veggies and ginger have thawed, and excess liquid has evaporated, about 4 minutes.
Add zucchini noodles, and cook and stir until slightly softened, about 3 minutes.
Remove from heat, and stir in teriyaki sauce.
MAKES 2 SERVINGS
1/2 of recipe (about 2 cups): 206 calories, 2g total fat (0.5g sat fat), 792mg sodium, 19.5g carbs, 4.5g fiber, 12.5g sugars, 25g protein
Thank you for this recipe from Hungry Girl!