Zucchini and Shrimp Stir Fry

Elite Training Facility
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Course Lunch, Side Dish
Servings 4
Calories 208 kcal

Ingredients
  

Sauce

  • 2 tsp Canola Oil
  • 1 tbsp Fresh Ginger Minced
  • 2 cloves Garlic Minced
  • 1/8 tsp Red Chili Flakes
  • 1/2 cup Low Sodium Broth
  • 2 tbsp Lime Juice
  • 2 tbsp Orange Juice
  • 1 tsp Rice Vinegar
  • 2 tbsp White Miso
  • 2 tsp Sesame oil
  • 1 tsp Agave Nectar

Stir Fry

  • 2 tsp Canola Oil
  • 3/4 lb Large Shrimp Peeled and Deveined
  • 1 Large Zucchini Cut in semi-circles

Instructions
 

The Sauce

  • 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.

The Stir-Fry

  • 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).

Nutrition

Serving: 1cupCalories: 208kcalCarbohydrates: 10.4gProtein: 24.2gFat: 7.8g
Keyword recipes for stir fry, shrimp recipes, Stir-Fry
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