Ingredients:

  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 lb large shrimp, peeled and deveined
  • 2 medium zucchini, spiralized or sliced into matchsticks
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Whisk together soy sauce, honey, grated ginger, minced garlic, sesame oil, and cornstarch in a small bowl until the honey is fully dissolved.
  2. Spiralize the zucchini and set it aside on a paper towel to absorb any excess surface moisture.
  3. Heat 1 tbsp of avocado oil in a large skillet or wok over medium-high heat until shimmering.
  4. Pat shrimp dry, season with salt and pepper, and cook in a single layer for 1-2 minutes per side until pink and opaque. Remove shrimp with a slotted spoon and set aside on a plate.
  5. Add the remaining 1 tbsp of avocado oil to the same pan. Toss in the zucchini and stir-fry for 2-3 minutes until bright green and slightly softened.
  6. Pour the prepared sauce over the zucchini and let it bubble for 30 seconds.
  7. Return the shrimp to the pan and toss everything for one final minute until the sauce is velvety and coats the ingredients.
  8. Garnish with toasted sesame seeds and sliced green onions before serving.