I have been a shrimp kick for the last few months. I made this many times, it takes about 25 minutes from start to finish. A tip is that I spiralize the zucchini for the week so that it is ready to use.
1 lb. medium shrimp, peeled and deveined
3 medium zucchinis, spiralize
6 green onions, chopped
1 tablespoon cornstarch
3 garlic cloves, minced
3 cups baby broccoli florets
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
Salt and pepper to taste
crushed red pepper, optional
Place zucchini noodles in a bowl, cover with water and add salt and let stand. Drain and place in serving bowls.
Combine shrimp and cornstarch in a bowl; mix to combine and let stand 5 minutes.
Heat a wok or a skillet over high heat.
Add 1 tablespoon oil and add shrimp; season with salt and pepper and cook for 4 minutes.
Transfer shrimp to a bowl.
Add 2 tablespoons oil to pan and stir in garlic; cook for about 30 seconds, or until fragrant.
Add broccoli and continue to cook for about a minute.
Stir in shrimp, soy sauce, rice vinegar and honey; bring to a boil.
Continue to cook for 1 minute or until shrimp are opaque and broccoli is tender.
Remove from heat, stir in crushed red pepper, if using, and serve over zucchini noodles. Garnish with sesame seeds and green onions