Millions of people have transformed their lives with Whole30, yet co-creator Melissa Hartwig wants to make it even easier to achieve Whole30 success—with delicious, compliant, fast, and easy recipes. This follow-up to the best-selling The Whole30 Cookbook is packed recipes designed to get you out of the kitchen fast, so you can enjoy all the benefits of your Whole30-inspired lifestyle.
The Whole30 Fast and Easy Cookbook features:
- Recipes perfect for weeknight cooking, lunches in a hurry, and hearty breakfasts that still get you out the door on time
- Nearly effortless skillet meals, stir-fries, sheet-pan suppers, and slow-cook and no-cook meals, most of which can be made in 30 minutes or less
- Creative, delicious meals using widely-available ingredients found in any supermarket
- Melissa's favorite kitchen hacks, designed to save time and money while maximizing flavor
Ginger Shrimp and Zucchini-Noodle Stir-Fry from The Whole30 Fast & Easy Cookbook
Serves: 4 | Prep: 25 minutes | Cook: 10 minutes | Total: 35 minutes
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.
Directions
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.
ook, 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.
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