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15 minutes ago - COPY LINK TO DOWNLOAD : https://koencoeng-ygtersakity.blogspot.mx/?lophe=1328839206 | [READ DOWNLOAD] The Whole30 Fast & Easy Cookbook: 150 Simply Delicious Everyday Recipes for Your Whole30 | 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 quicklyu2014just 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. 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. Ingredients 1/4 cup rice vinegar 3 tablespoons coconut aminos 3 cloves garlic, minced 1 tablespoon minced fresh ginger (see Tips) 1/4 teaspoon salt 1-1/2 tablespoons sesame oil 1 large yellow onion, slivered 1-1/2 pounds peeled and deveined medium shrimp (see Tips) 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<br>
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