Ginger Shrimp and Zucchini-Noodle Stir-Fry

Serves 4

Keeping a couple of 1-pound bags of peeled and deveined shrimp in your freezer means that with just a couple of fresh ingredients, dinner is a cinch to get on the table. And frozen shrimp thaw very quickly—just place them in cool water for 15 minutes or so, and change the water once.

Prep: 25 minutes

Cook: 10 minutes

Total: 35 minutes

• ¼ cup rice vinegar
• 3 tablespoons coconut aminos
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger (see Tip below)
• ¼ teaspoon salt
• 1½ tablespoons sesame oil
• 1 large yellow onion, slivered
• 1½ pounds peeled and deveined medium shrimp (see Tip below)
• 3 medium red and/or green bell peppers, cut into matchsticks
• 2 packages (10.7 ounces each) zucchini noodles; or 3 medium zucchini, spiralized, long noodles snipped if desired
• 3 green onions, sliced

In a small bowl, mix together the vinegar, coconut aminos, garlic, ginger, and salt.

Heat the sesame oil in an extra-large skillet or wok over medium-high heat. Add the onion and cook, stirring, until it just starts to become tender, about 2 minutes. Stir in the vinegar mixture and cook until slightly reduced, about 1 minute. Add the shrimp, bell pepper, and zucchini noodles. Cook, stirring, until the shrimp are opaque and the vegetables are crisp-tender, 5 to 8 minutes. Top with the green onions and serve.

TIPS Steer clear of store-bought jars of minced ginger, as they almost always contain added sugar and/or soybean oil.

To make this recipe even faster, use cooked shrimp in place of the raw shrimp. Add after the vegetables are crisp-tender and continue to cook, stirring, until the shrimp are heated through, 1 to 2 minutes.