Thai Basil Shrimp Stir Fry

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 lb raw shrimp, peeled and deveined

1 tbsp cornstarch (leave out for Whole30/Paleo)

2 cups zucchini, chopped

4 scallions

2 garlic cloves, minced

1 tbsp. fresh ginger, minced

2 tbsp. low sodium soy sauce (or coconut aminos)

2 tsp. Asian garlic chili paste (like sambal oelek)

1/4 cup Thai basil (or regular)

2 tsp coconut oil

Directions

In a small bowl, mix together the soy sauce, chili sauce, garlic, and ginger. Toss the shrimp with cornstarch and set aside.

Heat the coconut oil over medium high heat in a large skillet. Add the zucchini and cook for 3-4 minutes until just tender crisp.

Push the zucchini to one side of the pan. Add the shrimp in a single layer. Cook for 2-3 minutes until pink and beginning to brown. Flip over and cook for 2 more minutes.

Add the stir fry sauce, green onions, and basil. Cook for 1-2 minutes until fragrant. Serve immediately.

Nutrition

• Serving Size: 1 cup
• Calories: 153 cal
• Total Fat: 3 g
• Saturated Fat: 2 g
• Cholesterol: 183 mg
• Sodium: 516 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 25 g