Asian Shrimp Zucchini Noodles Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
290 kcal
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Course
Main Course
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Cuisine
Asian
Asian Shrimp Zucchini Noodles Recipe
Description
Asian Shrimp Zucchini Noodles blends shelled jumbo shrimp sauteded with garlic, fresh ginger, and red chili flakes to create a flavorful protein base. Vegetables including spiralized zucchini and carrot, yellow bell pepper, and sliced onion add fresh color and crisp texture. The sauce combines chicken or vegetable broth, hoisin sauce, soy sauce, and cornstarch, thickened gently in the pan to coat the shrimp and vegetables evenly.
Cooking starts by preparing a smooth sauce mix, followed by quick sauting of aromatics and shrimp until pink and cooked through. After resting the shrimp, vegetables are cooked until tender-crisp, then the sauce is added and thickened before combining with the shrimp. Sesame seeds finish the dish with a mild nutty crunch.
This dish works well as a low-carb main course or light dinner. The spiralized noodles replace traditional pasta with a fresh vegetable option. Leftovers can be stored refrigerated for up to 3 days. Using fresh garlic and ginger enhances the aroma and flavor, though powdered spices can substitute. Shrimp can be swapped for chicken if preferred, and avocado oil may be used instead of olive oil for sauting.
Ingredients
- 1 pound Shrimp shelled and deveined, jumbo
- 2 tablespoons olive oil divided
- 2 garlic minced, cloves
- 1 teaspoon ginger fresh, minced
- 1/2 teaspoon red chili flakes or to taste
- 1 yellow bell pepper thinly sliced
- 2 carrot spiralized
- 2 large zucchini spiralized
- 1 tablespoon sesame seeds to garnish
- 1 large white onion sliced
- salt to taste, sea salt; freshly ground black pepper
- black pepper to taste, sea salt; freshly ground black pepper
Sauce ingredients:
- 1/2 Cup chicken broth or vegetable broth
- 1/4 Cup hoisin sauce
- 2 tablespoons soy sauce or coconut aminos, low sodium
- 2 teaspoons cornstarch
Instructions
- 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.
- 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.
- Add in the 1 pound Jumbo Shrimp and cook, stirring constantly, until cooked through and pink, about 3 minutes.
- 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).
- Cook, stirring constantly, for 3 to 4 minutes until the vegetables are tender-crisp.
- Stir in the Asian sauce and cook for an additional 2 minutes until the sauce thickens.
- Add the 2 large Zucchini (spiralized) and cooked shrimp to the pan, and stir well to combine.
- Garnish with 1 tablespoon Sesame seeds and serve immediately. Enjoy!
Notes
- Use avocado oil instead of olive oil if preferred for sauting.
- Shrimp can be substituted with chicken for a different protein choice.
- Store leftovers refrigerated for up to 3 days and reheat thoroughly before serving.
- Fresh garlic and ginger provide the best flavor, but garlic and ginger powders can be used if necessary.
- Thaw frozen raw shrimp fully before cleaning and deveining for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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