Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce

• Gluten free

• Seafood

  • 3/4 lb Shrimp, large

• Produce

  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1/8 tsp Red chili flakes
  • 1 Zucchini, large

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Condiments

  • 1 tsp Agave nectar
  • 2 tbsp Lime juice
  • 2 tbsp White miso

• Oils & Vinegars

  • 4 tsp Canola oil
  • 1 tsp Rice vinegar
  • 1 tsp Sesame oil

• Drinks

  • 2 tbsp Orange juice

Found on cookincanuck.com

Description

Ingredients

• 2 tsp canola oil
• 1 tbsp minced fresh ginger
• 2 cloves garlic, minced
• ⅛ tsp red chili flakes
• ½ cup low-sodium chicken broth
• 2 tbsp lime juice
• 2 tbsp orange juice
• 1 tsp rice vinegar
• 2 tbsp white miso
• 1 tsp sesame oil
• 1 tsp agave nectar
• 2 tsp canola oil
• ¾ lb. large shrimp, peeled and deveined
• 1 large zucchini, cut into ¼-inch thick semi-circles

Directions

• Heat the canola oil in a medium saucepan set over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the garlic and red chili flakes, and cook for additional 30 seconds.
• Add the chicken broth, lime juice, orange juice and rice vinegar. Cook, uncovered, for 5 minutes.
• Reduce the heat to low, and stir in the miso, sesame oil and agave nectar. Stir until the miso dissolves into the sauce.
• Heat the canola oil in a large skillet set over high heat. Add the shrimp and cook, without stirring, until just cooked through, 1 minute per side. Remove the shrimp from the pan and set aside.
• Add the zucchini to the pan and cook until just tender, about 3 minutes.
• Combine the shrimp and zucchini on a serving dish. Drizzle two-thirds of the sauce over top and save the rest for another use (e.g., drizzling over rice).

Nutrition