Many of my family members and friends are trying a no carbs approach to eating. I can’t lie, I love carbs. Rice, potatoes, bread, I never met a carb that I didn’t like (especially tater tots)!
Since I’m a person that loves to cook and also want to see my family members succeed in their healthier eating goals, I have developed a few recipes that satisfy the carb lover – me, and the no carb eaters – them.
This shrimp stir fry would be great to use with zucchini noodles. I don’t have a vegetable noodle maker so I just cut my zucchini up into small skinny pieces of equal length and thickness to mimic noodles. These were the vegetables that I had on hand in my fridge, but any color of bell pepper, onions, broccoli, or even mushrooms would be a great addition. Use what works best for your family and grocery list.
The sauce recipe that I used is my stir fry sauce which can be found by following the link.
I hope that you enjoy this no carbs shrimp stir fry and if you’re a carb lover like me go ahead and serve this meal over steamed or fried rice, I won’t tell.
Thaw 2-3 cups of frozen peeled, de-veined, cooked shrimp. Cut 2 medium zucchinis, 1 medium/large yellow bell pepper and 2 carrots into match stick strips. Dice 2 green onions. Make the stir fry sauce and set aside. In a large non stick skillet over medium high heat warm 1 Tbsp. of oil. Add the peppers and carrot strips to the skillet and cook for 3-4 minutes. Next add the zucchini strips and green onions to the pan and cook everything for 3-4 more minutes. Season the vegetables with a little salt, pepper, and garlic powder while they cook. Test the vegetables for desired level of tender/crispness. I prefer my veggies a little crisp still and a lot less floppy so I cook them for less time.
Move the vegetables off to one side of the skillet and add the shrimp. They are already cooked so allow 1-2 minutes for the shrimp to warm. Stir the vegetables and shrimp together. Stir the stir fry sauce up well to make sure that there are no lumps of cornstarch and pour it into the skillet. Allow the sauce to come up to a boil to thicken. Serve immediately and refrigerate leftovers.
This fed the two of us dinner for two night and I had enough to make lunch for one day. It would feed a family of four one meal. If you double the vegetables and shrimp then I would double the sauce as well. Other protein options include chicken, steak, or tofu. This can also be prepared without meat for a vegetarian meal.