Lemon Pepper Shrimp and Zucchini Noodle Stir-Fry
25min
20min
4
606
Chef's Note
For the best texture, don't overcook your zucchini noodles - they should retain some bite. If you find your zucchini noodles releasing too much water during cooking, you can briefly stir-fry them separately first, drain any excess liquid, then add them back to the main dish at the end. This helps maintain the perfect texture and prevents a watery stir-fry.
Tags
Ingredients
2 pounds large shrimp
6 medium zucchini
2 medium red bell pepper
1 medium yellow bell pepper
2 cups snow peas
6 cloves garlic
2 tablespoons ginger
3 whole lemons
3 tablespoons avocado oil
1 tablespoon sesame oil
3 tablespoons coconut aminos
1 tablespoon fish sauce
2 teaspoons black pepper
1/2 teaspoon red pepper flakes
1 cup cashews
6 stalks green onions
1/2 cup fresh cilantro
2 large avocado
Instructions
- 1
Peel and devein 2 pounds of shrimp, then pat dry with paper towels. Set aside in a bowl.
- 2
Zest 2 lemons and juice all 3 lemons. In a bowl, combine the lemon zest, 4 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon black pepper, and 1 tablespoon avocado oil. Pour half of this mixture over the shrimp and let marinate for 15 minutes.
- 3
While the shrimp marinates, use a spiralizer to turn the 6 zucchini into noodles. If you don't have a spiralizer, use a vegetable peeler to create long ribbons. Place the zucchini noodles in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture.
- 4
Slice 2 red bell peppers and 1 yellow bell pepper into thin strips. Trim the ends of 2 cups of snow peas. Mince the remaining 4 garlic cloves and 2 tablespoons of ginger. Slice 6 green onions, separating the white and green parts. Roughly chop 1 cup of cashews and 1/2 cup of cilantro.
- 5
Pat the zucchini noodles dry with paper towels to remove excess moisture.
- 6
In a small bowl, make the stir-fry sauce by combining the remaining lemon juice, 3 tablespoons coconut aminos, 1 tablespoon fish sauce, 1 tablespoon sesame oil, remaining 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes.
- 7
Heat a large wok or skillet over high heat. Add 1 tablespoon avocado oil. When hot, add the marinated shrimp in a single layer (work in batches if needed). Cook for 1-2 minutes per side until pink and just cooked through. Remove to a plate.
- 8
In the same wok, add the remaining 1 tablespoon avocado oil. Add the white parts of the green onions, minced garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- 9
Add the bell peppers and snow peas to the wok. Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.
- 10
Add the zucchini noodles and stir-fry sauce to the wok. Toss everything together and cook for 2-3 minutes until the zucchini noodles are just tender but still have some bite.
- 11
Return the cooked shrimp to the wok and add the chopped cashews. Toss everything together for 1 minute to heat through.
- 12
Remove from heat and stir in the green parts of the green onions and chopped cilantro.
- 13
Slice 2 avocados and serve the stir-fry topped with avocado slices for added healthy fats.
Nutrition Information (per serving)
606
61g
30g
27g
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