Korean-Style Zucchini Noodle Stir-Fry with Shrimp

Name: Korean-Style Zucchini Noodle Stir-Fry with Shrimp
Cuisine: South Korea
Ingredients: 1 cup Shrimp (peeled and deveined); 2 cups Zucchini ( spiralized); 2 tbsp Gochujang (Korean chili paste); 1 tsp Soy sauce; 1 tsp Brown sugar; 1 tsp Ginger (grated); 2 tbsp Green onions (chopped); 1 tsp Sesame oil; 1 to taste Salt (to taste)

A recipe from South Korea.

🇰🇷 South KorealowCarbgymFoodlowSugar

Korean-Style Zucchini Noodle Stir-Fry with Shrimp

Nutrition (per serving)

380Calories

20 gProtein

10 gCarbs

25 gFat

3 gSugar

1200 mgSalt

Ingredients

1 cup Shrimp (peeled and deveined)
2 cups Zucchini ( spiralized)
2 tbsp Gochujang (Korean chili paste)
1 tsp Soy sauce
1 tsp Brown sugar
1 tsp Ginger (grated)
2 tbsp Green onions (chopped)
1 tsp Sesame oil
1 to taste Salt (to taste)

Method

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
Add the shrimp and cook for 2-3 minutes, or until pink and cooked through, flipping halfway through.
Remove the shrimp from the skillet and set aside, leaving the drippings behind.
In the same skillet, add the remaining 1 tablespoon of sesame oil, then add the spiralized zucchini and cook for 2-3 minutes, or until slightly softened.
Add the gochujang, soy sauce, brown sugar, and ginger to the skillet and stir to combine.
Return the shrimp to the skillet and stir to coat with the sauce.
Cook for an additional 1-2 minutes, or until the sauce has thickened and the shrimp are coated.
Stir in the chopped green onions and season with salt to taste.
Serve immediately, garnished with additional green onions if desired.