Buffalo Shrimp & Vegetable Stir-Fry

1.In a medium bowl, toss the shrimp with buffalo sauce until evenly coated. Set aside to marinate for 10 minutes.

2.Heat olive oil in a large skillet or wok over medium-high heat.

3.Add the sliced onion and sauté for 2-3 minutes until slightly softened and translucent.

4.Add the asparagus and zucchini to the skillet, stir-frying for 4-5 minutes until vegetables are tender-crisp.

5.Add the marinated buffalo shrimp to the skillet and cook for 3-4 minutes, stirring frequently, until shrimp turn pink and are cooked through.

6.Add the fresh spinach leaves to the skillet and cook for 1-2 minutes until wilted.

7.Stir in honey, dried oregano, salt, and freshly ground black pepper to taste, mixing well to combine all flavors.

8.Reduce heat to low and pour in the milk, stirring gently to create a light sauce that coats the shrimp and vegetables.

9.Sprinkle grated Parmesan cheese and shredded mozzarella over the stir-fry, stirring until cheeses melt and blend into the sauce, about 1-2 minutes.

10.Remove from heat and serve immediately, optionally accompanied by cauliflower mashed potatoes for a low-carb side.