Name: Zucchini and Shrimp Stir Fry
Ingredients: 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; 2 tsp Canola Oil; 3/4 lb Large Shrimp (Peeled and Deveined); 1 Large Zucchini (Cut in semi-circles)

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Zucchini and Shrimp Stir Fry

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Course: Lunch, Side Dish

Keyword: recipes for stir fry, shrimp recipes, Stir-Fry

Servings:

Calories: 208kcal

Author: Elite Training Facility

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).