KETO ASIAN SHRIMP ZUCCHINI NOODLES - -
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1 lb Jumbo Shrimp shelled and deveined
2 Tbsp Olive Oil divided
2 Garlic Cloves minced
1 Tsp Minced Fresh Ginger
1/2 Tsp Chili Flakes or to taste
1 Yellow Bell Pepper thinly sliced
2 Large Carrots spiralized
2 Large Zucchini spiralized
1 Tbsp Sesame seeds to garnish
1 Large White Onion sliced
Sea salt and freshly ground black pepper to taste
1/2 Cup Chicken or Vegetable Broth
1/4 Cup Hoisin Sauce
2 Tbsp Low sodium soy sauce or coconut aminos
2 Tsp Cornstarch
In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
Heat oil in a large sauté pan or wok over medium heat. Add the garlic, ginger and chili flakes and cook for 2 minutes, stirring constantly.
Add in the shrimp and cook, stirring constantly, until cooked through and pink, about 3 minutes.
Season the shrimp with sea salt and pepper and set aside on a plate. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell peppers, carrots, and onions.
Cook, stirring constantly, for 3 to 4 minutes until the vegetables are tender-crisp.
Stir in the Asian sauce and cook, for an additional for 2 minutes until the sauce thickens.
Add in zucchini noodles and cooked shrimp to the pan, and stir well to combine.
Garnish with sesame seeds and serve immediately. Enjoy!
@xanderscafe Strawberry cheesecake, I’d try to this one because @or plums.and.pineapples recommended. It was really sweet for me I guess I’m addict to @coco9_cafe ’s cheesecake, the strawberries were really fresh and the texture of cheese itself was perfect. I’d highly recommend y’ll to try it!!😍