Many people seem to forget that shrimp is a great red meat or white meat alternative. Packed with protein, shrimp is definitely a protein you should add to your weekly rotation especially if you're looking for low carb meal options. Get started with our savory Zucchini and Shrimp Stir-Fry that will leave your taste buds wanting more. With its low carb macros, go ahead and indulge!
Zucchini Shrimp Stir-Fry Drizzled in Miso Lime Sauce
INGREDIENTS (serves 4)
- 2 teaspoons canola oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- 1/8 teaspoon red chili flakes
- 1/2 cup low-sodium chicken broth
- 2 tablespoon lime juice
- 2 tablespoon orange juice
- 1 teaspoon rice vinegar
- 2 tablespoon white miso
- 1 teaspoon sesame oil
- 1 teaspoon agave nectar
- 2 teaspoon canola oil
- 3/4 pound large shrimp peeled and deveined
- 1 large zucchini cut into 1/4-inch thick semi-circles
Heat the canola oil in a medium saucepan set over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the garlic and red chili flakes, and cook for additional 30 seconds.
Add the chicken broth, lime juice, orange juice and rice vinegar. Cook, uncovered, for 5 minutes.
Reduce the heat to low, and stir in the miso, sesame oil and agave nectar. Stir until the miso dissolves into the sauce.
Heat the canola oil in a large skillet set over high heat. Add the shrimp and cook, without stirring, until just cooked through, 1 minute per side. Remove the shrimp from the pan and set aside.
Add the zucchini to the pan and cook until just tender, about 3 minutes.
Combine the shrimp and zucchini on a serving dish. Drizzle two-thirds of the sauce over top and save the rest for another use (e.g., drizzling over rice).