About
The combo of shrimp and zucchini is so refreshing and perfect for the summertime when zucchini is in season. This meal comes together quite simply as long as you defrost shrimp ahead of time which can be done in 15 minutes by running cool water on a bowl of frozen shrimp. Then of course the zucchini is easy to chop. Everything is stir-fried together and is great served with cauliflower rice. Be sure to use a fish sauce that has no sugar added.
Ingredients
- 1 ½ pound zucchini
- 1 pound shrimp, cooked from fresh
- 1 clove garlic
- 1 tablespoon avocado oil
- 2 tablespoon 100% pure first press extra virgin fish sauce by red boat
- 1 teaspoon coarse kosher salt by morton
Instructions
- If using frozen shrimp, place them in a large bowl and run cool water over them until they are thawed, this should take about 15 minutes. In the meantime, cut the zucchini in half the long way and then cut each half into half moon slices about ½” thick.
- In a large and heavy bottomed pot, heat the pot over medium-high heat until hot. Add the oil and heat until shimmering, about a few seconds. Add the garlic and then the zucchini. Cook the zucchini until halfway cooked about 7-9 minutes. Be sure to stir zucchini around as it is cooking so it will cook evenly and add half of the salt. Once zucchini is halfway cooked then add the fish sauce.
- Add the shrimp and the rest of the salt and fish sauce and cook until cooked through and pink about 5-7 minutes, stirring every minute or so.
- Taste and add more fish sauce or salt as you desire.
Nutrition Facts
- Servings: 6
- Calories: 119.9kcal/501.8kJ (per serving)
- Fat: 2.8g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 20.9g (per serving)
