Asian Shrimp Zucchini Noodles Recipe

User Reviews

5.0

27 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    30 mins

  • Servings

    4

  • Calories

    290 kcal

  • Course

    Main Course

  • Cuisine

    Asian

Asian Shrimp Zucchini Noodles Recipe

Healthy Shrimp stir fry noodles made with zucchini instead of pasta and loaded with veggies 

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Ingredients

Servings
  • 1 pound jumbo shrimp shelled and deveined
  • 2 tablespoons olive oil divided
  • 2 garlic cloves minced
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon chili flakes or to taste
  • 1 yellow bell pepper thinly sliced
  • 2 carrots spiralized
  • 2 large zucchini spiralized
  • 1 tablespoon sesame seeds to garnish
  • 1 large white onion sliced
  • Sea salt and freshly ground black pepper to taste

Sauce ingredients:

  • 1/2 Cup Chicken or Vegetable Broth
  • 1/4 Cup hoisin sauce
  • 2 tablespoons low sodium soy sauce or coconut aminos
  • 2 teaspoons cornstarch
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Instructions

  1. In a small bowl, whisk together the sauce ingredients (1/2 Cup Chicken or Vegetable Broth, 1/4 Cup Hoisin Sauce, 2 tablespoons Low sodium soy sauce , and 2 teaspoons Cornstarch) until well combined. Set aside.
  2. Heat 2 tablespoons Olive Oil in a large sauté pan or wok over medium heat. Add the 2 Garlic Cloves (minced), 1 teaspoon Minced Fresh Ginger, and 1/2 teaspoon Chili Flakes and cook for 2 minutes, stirring constantly.
  3. Add in the 1 pound Jumbo Shrimp and cook, stirring constantly, until cooked through and pink, about 3 minutes.
  4. Season the shrimp with sea Sea salt and freshly ground black pepper and set aside on a plate. Add the remaining 1 Tablespoon of olive oil to the pan, then add the 1 Yellow Bell Pepper (sliced), 2 Carrots (spiralized), and 1 large White Onion (sliced).
  5. Cook, stirring constantly, for 3 to 4 minutes until the vegetables are tender-crisp.
  6. Stir in the Asian sauce and cook for an additional 2 minutes until the sauce thickens.
  7. Add the 2 large Zucchini (spiralized) and cooked shrimp to the pan, and stir well to combine.
  8. Garnish with 1 tablespoon Sesame seeds and serve immediately. Enjoy!

Notes

  • Use avocado oil instead of olive oil
  • You can swap the shrimp with chicken if you prefer
  • Store leftovers in the fridge for up to 3 days.
  • Use fresh garlic and fresh ginger, if possible, for the best taste. Otherwise, you can swap with 2 tsp garlic powder and one teaspoon ginger powder.
  • You can find raw shrimp in frozen form. Thaw them ahead, clean and devein.

Nutrition Information

Show Details
Calories 290kcal (15%) Carbohydrates 21g (7%) Protein 27g (54%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 286mg (95%) Sodium 1469mg (61%) Potassium 618mg (18%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 5425IU (109%) Vitamin C 81.1mg (90%) Calcium 230mg (23%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 290 kcal

% Daily Value*

Calories 290kcal 15%
Carbohydrates 21g 7%
Protein 27g 54%
Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 286mg 95%
Sodium 1469mg 61%
Potassium 618mg 13%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 5425IU 109%
Vitamin C 81.1mg 90%
Calcium 230mg 23%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

27 reviews
Excellent

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