Garlic Shrimp with Zucchini Noodles

This easy Garlic Shrimp with Zucchini Noodles is a perfect quick and easy low carb weeknight dinner. Tender shrimp are cooked with zucchini noodles and red peppers and then topped with a savory sauce made with sesame oil, coconut aminos and garlic. {gluten free, paleo, whole30, keto}

5 from 7 votes

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: garlic shrimp with zucchini noodles

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Ingredients

½ lb shrimp, peeled
3 garlic cloves, chopped
2 tablespoon coconut aminos
2 tablespoon sesame oil
1 teaspoon cornstarch
1 tablespoon rice vinegar
½ teaspoon ginger
1 tablespoon honey (omit if keto)
1 9 oz package of zucchini noodles

Instructions

In a small bowl whisk 1 tablespoon sesame oil and all other sauce ingredients. Whisk well to incorporate the corn starch. Set aside.
Warm 1 tablespoon sesame oil in a nonstick skillet over medium-high heat.
Add garlic and saute for 2 minutes. Add shrimp and peppers and cook stirring now and then for 3 minutes or until shrimp turn pink.
Add zucchini noodles and sauce to pan. Try to get sauce all over those zucchini noodles. Let cook a 4-5 minutes or until warmed to your liking and sauce thickens.
Add salt to taste if necessary.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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