One of the hardest things for me when I am doing the whole 30 challenge is not having soy sauce! I know, sounds ridiculous but that salty little sauce is one of my most favorite things in the world! I must add, and you can beg to differ, but aminos as a substitute just doesn’t cut it for me. If you are currently on the whole 30 challenge and are OK with subbing in the liquid aminos, then go for it! Most people love it. If it were me, I would just sub lime juice for the soy sauce, it gives the shrimp a little tang and mixes beautifully with the ginger, garlic and sesame oil! Either way, this dish will be a hit. Lots of flavor and extra light!
- For the Shrimp:
- 1 lb. jumbo, peeled and deveined shrimp
- 1/4 tsp sesame oil
- 2 tbsp olive or grapeseed oil
- 1 tbsp. soy sauce, (Use liquid aminos OR lime juice if doing the whole 30 challenge)
- zest of 1/2 lime
- 2 cloves of garlic, minced
- 1 tsp. grated ginger
- 1/4 tsp. crushed red pepper
- salt and pepper, to taste
- For the Zoodles
- 2-3 zucchini, spiralized (depending how small they are)
- 2 tbsp. olive or grapeseed oil
- 1/2 tsp. sesame oil
- 2 tbsp. soy sauce or liquid aminos
- salt and pepper, to tast
1. Combine all of the “for the shrimp” ingredients together in a large bowl, gently stir to combine. Cover and set aside to marinade for at least 10 minutes, or set in fridge and let marinade all day.
2. Heat a grill pan or large skillet over medium-high heat. When the skillet is hot, place the shrimp down in one single layer and sear until they begin to get a little brown and the edges turn pink, about 3 minutes. Using tongs, flip the shrimp over and sear the other side until shrimp is cooked through. Remove from heat while you prepare the zoodles.
3. Heat a large wok or skillet over high heat. Add 2 tbsp. oil and 1/2 tsp. of sesame oil. When piping hot, add the zoodles and saute for 1 minute. Season with salt and pepper to taste, and add the soy sauce/liquid aminos, saute 1-2 more minutes. Serve immediately topped with the shrimp! Enjoy!