Shrimp Stir Fry with Zucchini Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
151 kcal
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Course
Main Course
Shrimp Stir Fry with Zucchini Noodles
Description
This stir fry begins with preparing zucchini noodles by steaming, boiling, or microwaving, then draining thoroughly to avoid excess moisture. Shrimp are then cooked briefly in olive oil until pink and set aside. The vegetables—carrot and red bell pepper—are sautéed until softened but still retaining some bite. Fresh minced ginger and garlic add aromatic depth just before adding the sauce. The sauce combines savory soy, sweet brown sugar, spicy sriracha, the richness of toasted sesame oil, and chicken broth thickened with cornstarch, creating a glossy coating. Reintroducing shrimp and zucchini noodles to the pan, the ingredients cook rapidly at high heat until the sauce thickens evenly.
Finished with optional garnishes of toasted sesame seeds and sliced green onions, the dish balances mild spice and sweetness with tender seafood and crisp vegetables. The use of zucchini noodles reduces carb content and adds a fresh, mild vegetable element that pairs well with the shrimp and sauce. Variations include using other veggie noodles such as beet or carrot spirals if zucchini is unavailable.
Ingredients
Stir Fry
- ½ pound Shrimp peeled & deveined, medium
- 12 ounces zucchini 1 package, Veggie Spirals (Green Giant
- 1 carrot julienned or ½ cup matchstick carrots
- 1 red bell pepper sliced into strips
- 2 tablespoons olive oil divided
- 2 teaspoons ginger fresh, minced
- 2 cloves garlic minced
Stir Fry Sauce
- ¼ cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar packed
- 1 tablespoon cornstarch
- 1 teaspoon sriracha or to taste
- ½ teaspoon sesame oil toasted
- 1 tablespoon sesame seeds optional topping
- 1 tablespoon green onion optional topping, sliced
Instructions
- Prepare zucchini pasta according to package instructions by either microwaving, boiling, or steaming. When finished cooking, drain well and set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a separate large pan or wok over medium heat. Add shrimp in a single layer and cook on both sides until pink (about 2-3 minutes). Transfer shrimp to a separate bowl and set aside.
- Add remaining 1 tablespoon of olive oil to the pan and add red pepper strips and carrot. Cook until softened (about 5 minutes).
- Add minced ginger and garlic and cook until fragrant (about 30 seconds).
- In a small bowl, whisk together ingredients for sauce (chicken broth, soy sauce, brown sugar, corn starch, Sriracha, and sesame oil) and set aside.
- Return cooked shrimp and zucchini noodles to the pan and pour prepared stir fry sauce evenly over all ingredients.
- Stir well and increase heat to high. Cook until sauce is thickened.
- Serve topped with sesame seeds and/or scallions, if desired.
Notes
- Vegetable spirals like beet, carrot, or butternut squash are good alternatives to zucchini noodles.
- If zucchini spirals are unavailable, making your own zoodles from fresh zucchini is an effective substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151 | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 92mg | 31% |
| Sodium | 924mg | 39% |
| Potassium | 548mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3666IU | 73% |
| Vitamin C | 56mg | 62% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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