Zucchini Noodle Stir-fry With Shrimp Recipe

Zucchini Noodle Stir-Fry with Shrimp has tons of veggies in a sweet, spicy, garlicky soy sauce. Best of all, leftovers reheat easily and make terrific lunches and dinners. 


– 1/2 cup chicken or vegetable broth – 1/4 cup hoisin sauce – 1 Tablespoon low sodium soy sauce – 2 teaspoons cornstarch – 3 Tablespoons olive oil, divided – 1 Tablespoon minced garlic – 1 teaspoon minced fresh ginger
 – 1 pound jumbo shrimp, shelled and deveined
 – 1 medium bell pepper, sliced – 1/2 cup shredded carrot – 2/3 cup sliced red onion – 1 cup sugar snap pea – 2 medium zucchini, cut into noodles  –   Toasted sesame seeds, for garnish


Mix the veggie broth, hoisin sauce, soy sauce, and cornstarch together in a small bowl. Put the mix somewhere else.

Step 1

Place a large wok or sauté pan over medium-low heat. Add 2 tablespoons olive oil and cook for 1 minute. Cook garlic and ginger for 2 minutes, stirring regularly.

Step 2

Cook the shrimp for 3 minutes, stirring regularly, until cooked through and pink on all sides. Save the pan juice and place the shrimp in a bowl with salt and pepper.

Step 3

Increase heat to medium. The bell pepper, carrots, red onions, and snow peas go in the skillet with the remaining 1 tablespoon of olive oil. Stir constantly for 3–4 minutes until crisp but soft. 

Step 4

Add the prepared sauce and whisk frequently for 2 minutes to thicken. Stir the shrimp back into the pan, then add the zucchini noodles and simmer for 1 minute.

Step 5

Transfer the stir-fry to plates, sprinkle with toasted sesame seeds, and serve immediately.

Step 6


– Calories: 274kcal,  – Carbohydrates: 22g,  – Protein: 19g,  – Fat: 13g,  – Saturated Fat: 2g,  – Polyunsaturated Fat: 2g,  – Monounsaturated Fat: 8g,  – Trans Fat: 0.01g,  – Cholesterol: 143mg,  – Sodium: 1205mg,  – Potassium: 631mg,  – Fiber: 4g,  – Sugar: 12g,  – Vitamin A: 4335IU,  – Vitamin C: 74mg,  – Calcium: 111mg,  – Iron: 2mg

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