Keto Hunan Shrimp

Ingredients:

• 300g shrimp (peeled & deveined)
• 1 tbsp avocado oil or olive oil
• 1 bell pepper (sliced – optional for stricter keto)
• 1 small zucchini (sliced – optional)
• 2 cloves garlic (minced)
• 1 tsp ginger (minced)
• 1-2 green chilies (sliced – adjust to taste)

For the Hunan Sauce (Low-Carb Version):

• 2 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp sesame oil
• 1 tsp chili garlic sauce or sriracha (sugar-free)
• 1/2 tsp xanthan gum (to thicken – optional)
• Sweetener to taste (like stevia or erythritol)

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Instructions:

1. Make the Sauce:
   Mix all sauce ingredients in a small bowl and set aside.
2. Cook Shrimp:
   Heat oil in a pan over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink. Remove and set aside.
3. Sauté Veggies:
   In the same pan, add garlic, ginger, chilies, and optional veggies. Stir-fry for 2–3 minutes.
4. Combine:
   Return shrimp to the pan. Pour in the sauce and toss everything well. Cook for another 2–3 minutes until heated through and the sauce thickens slightly.
5. Garnish & Serve:
   Garnish with green onions or sesame seeds if you like. Serve hot — great with cauliflower rice or just as is!