Shrimp sautéed in loads of fresh ginger and garlic, then tossed with yellow squash noodles for a deliciously fresh one-pan-meal.
I’m going to admit right out of the gate this dish has some heat. Not make-your-eyes-water and nose run heat, but it’s definitely on the hotter side. My husband, who doesn’t care for spicy things could have had the heat dialed way down, my kids too. For me (someone who LOVES spicy things) it was just right. You know, the kind of heat that burns-but-you-can-still-taste-everything. I wrote the recipe exactly as I made it, and that means spicy. If you want to mellow everything out I’d cut the ginger, garlic and red pepper flakes by at least half, if not more. When you use fresh ginger and garlic they can really pack some punch!
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In all my recipes where I list garlic in the ingredients as being “pressed”, it’s where I used a garlic press, like this one from amazon. I prefer this method above chopping, mincing and slicing of garlic for most dishes. It releases more flavor, and it is so much easier than trying to handle a tiny clove of garlic with a sharp knife. When I list any ingredient as being “spiralized”, I simply use a spiralizer to make noodles out of that ingredient.
When I cook this dish I allow the pan to come all the way up to medium-high heat before adding anything. I use avocado oil because of its high smoke point, meaning it won’t degrade in that hot pan. Which means you still get all the health benefits of that oil.
Okay, so who’s ready to try the heat? If you make this dish I want to know if you can handle it!
- ½ - ¾ lb peeled, deveined and clean shrimp
- 4 Tbsp freshly grated ginger
- 4 cloves garlic, pressed
- 1 tsp dried red pepper flakes
- 2 Tbsp coconut aminos
- 1 Tbsp avocado oil
- 3 scallions, thinly sliced
- 2 small yellow squash, spiralized
- ½ Tbsp rice vinegar
- 1 Tbsp sesame oil, cold pressed
- sesame seeds
- Combine shrimp, ginger, garlic, red pepper flakes and 1 Tbsp coconut aminos in a bowl. Allow to marinade for about 1 hour.
- Heat oil in a skillet or wok over medium high heat. Fry the onions for about 30 seconds.
- Add the shrimp with marinade to the skillet, frying for 2 minutes while continuously and gently tossing the ingredients.
- Toss in the spiralized yellow squash, 1 Tbsp coconut aminos and vinegar. Allow to cook for a couple minutes while squash softens to your liking.
- Remove skillet or wok from heat. Stir in sesame oil and serve with sesame seeds.