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The Whole30 Fast & Easy Cookbook: 150 Simply Delicious Everyday Recipes for Your Whole30 Hardcover – December 5, 2017
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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.
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.
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.
- 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
—JEN HATMAKER, New York Times best-selling author of Of Mess and Moxie
“Melissa has done it again! No matter if you’re doing a Whole30 or not, you need this book. This collection of fabulous new recipes is tailor-made for busy folks who crave nourishment without sacrificing flavor, variety, or the most precious commodity of all—time! Bravo!”
—MICHELLE TAM, New York Times best-selling cookbook author and creator of Nom Nom Paleo
“You don’t have to spend hours in the kitchen to feed your family healthy, home-cooked meals. These simple but delicious recipes will stay in your weeknight rotation long after your Whole30 is over.”
—DANIELLE WALKER, New York Times best-selling author of Against All Grain, Meals Made Simple, and Celebrations
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Just a quick word for my fellow halal and kosher cooks, there are quite a few pork based recipes in here. I usually just sub out the pork for a similar cut of chicken and it works out great!