Garlic Butter Shrimp Stir-Fry with Zucchini & Peppers
Shrimp stir-fried in garlic butter with crisp zucchini and bell peppers for a light, protein-packed, meal.
Ingredients
For the Stir-Fry:
8 oz shrimp, peeled and deveined
1 Tbsp butter (for cooking)
1 cup zucchini, sliced into half-moons
½ cup red bell pepper, thinly sliced
½ cup broccoli florets
1 Tbsp scallions, chopped
2 cloves garlic, minced
1 tsp ginger, grated
1 tsp coconut aminos (or tamari, optional)
Salt and pepper, to taste
Optional Garnish:
1 tsp sesame seeds
1 tsp olive oil (for drizzling)
Macronutrients
Protein: 50g
Fat: 20g
Carbs: 9g
Preparation
Pat shrimp dry and season lightly with salt and pepper.
Heat ½ Tbsp butter in a skillet or wok over medium-high. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, add remaining ½ Tbsp butter. Stir-fry zucchini, bell pepper, broccoli, garlic, and ginger for 4–5 minutes until crisp-tender.
Return shrimp to the skillet. Add coconut aminos (if using) and toss everything together for 1–2 minutes until well coated.
Plate shrimp stir-fry, garnish with scallions, sesame seeds, and a light drizzle of olive oil.
BS: 135-185-205
Press: 75-95-105
DL: 135-225-265