Low Carb Coconut Shrimp Stir-Fry with Zucchini Noodles
Feel good about devouring this veggie-packed coconut shrimp stir fry, with ribbons of delicious low-carb zucchini noodles and tons of exotic flavour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Makes: 6 servings
All You Need
- 4 tsp (20 mL) extra virgin olive oil, divided
- 1 red bell pepper, sliced julienne
- 1 lb (500 g) shrimp, peeled and deveined
- 2 tbsp (30 mL) Simply Asia Sweet Ginger Garlic Seasoning
- Pinch each Club House Sea Salt Grinder and Club House Black Peppercorn Grinder
- 3 zucchini
- 2 green onions, finely chopped, plus more for garnish
- 1/4 tsp (1 mL) Club House Prepared Minced Garlic
- 1 tsp (5 mL) Club House Ground Ginger
- 4 tsp (20 mL) coconut sugar
- 1 can (400 mL) Thai Kitchen Lite Coconut Milk
- 1 tbsp (15 mL) cornstarch
- 1 tsp (5 mL) Thai Kitchen Fish Sauce
- Juice of 1 lime
- 2 cups (500 mL) Napa cabbage, shredded
- 1/2 cup (125 mL) frozen edamame
- 1 mango, sliced julienne
- Coconut shavings, toasted, to garnish
- Cilantro, to garnish
Heat 2 tsp (10 mL) oil in a large nonstick skillet over medium-high heat. Add the bell pepper and stir fry until slightly softened, about 2 minutes. Transfer the peppers to a dish and set aside.
Return the pan to high heat. Add in the shrimp, and sprinkle with 1 tbsp (15 mL) seasoning and a pinch of salt and pepper. Cook until pink and opaque, about 2 minutes per side. Transfer the shrimp to a plate and set aside.
Using a spiralizer, process the zucchini into thin strands. Cut some of the large pieces in half with kitchen scissors and set aside.
Return the large pan to medium heat and add remaining 2 tsp (10 mL) oil. Add the green onion, garlic, ginger and remaining 1 tbsp (15 mL) seasoning; cook for one minute or until fragrant. Add in the coconut sugar and stir until it melts and begins to lightly caramelize, about 2 minutes.
In a small bowl, mix a few tablespoons of the coconut milk with the cornstarch until the lumps disappear. Add remaining coconut milk, fish sauce, lime juice, and the cornstarch slurry to the pan. Heat on high until it comes to a boil, reduce heat to medium and simmer 5-6 minutes until thickened slightly.
Add in the zucchini, cabbage, edamame and toss to coat in the sauce. Add the cooked bell pepper, shrimp and the fresh mango to the stir-fry and stirring to warm through.
Serve topped with green onion, coconut shavings and cilantro, if desired.