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Asian Zucchini Noodle Stir-Fry with Shrimp
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Whether you spy a spiralizer among your kitchen gadgets or not, this quick and easy recipe is guaranteed to become a weekly dinner staple among stir-fry fans. And there’s not a bottled marinade or store-bought stir-fry sauce in sight because we are going the DIY route from start to finish.
I like using a mandoline to make zucchini noodles because the gadget has so many other uses as well (hello, homemade potato chips!). But if you don’t own a mandoline or a spiralizer, have no fear. There’s plenty of other ways to make zucchini noodles using a regular ol’ chef’s knife and vegetable peeler.
And the real key to stir-fry success is to have all of your ingredients prepared before you fire up the flames. Stir-frying is a super-quick cooking technique, so you’ll want everything within reach to avoid a mad-dash across the kitchen.
Best of all, everything cooks up in a single skillet or wok, starting with shrimp and ending with a rainbow of vegetables. This colorful meal-in-a-bowl is so flavorful that you won’t even notice the absence of noodles or rice.
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Asian Zucchini Noodle Stir-Fry with Shrimp
- 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 carrots
- 2/3 cup sliced red onions
- 1 cup sugar snap peas
- 2 medium zucchini, cut into noodles (See Kelly’s Note)
- Toasted sesame seeds, for garnish
In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.
You can make zucchini noodles using a variety of gadgets, including a mandoline (pictured in recipe), a spiralizer or a vegetable peeler.
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- Serving Size: 369g
- Weight Watchers Points: 8
- Calories- 270
- Total Fat- 12g
- Total Carbohydrate- 20g
- Protein- 19g
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
The nutritional data provided in the table above was calculated by a Registered Dietician inputting the ingredients and amounts used into SuperTracker, a USDA program. The figures are an estimate based on the ingredients and amounts used to prepare this food item and should not be considered to be 100% accurate, as results may vary depending on the type of ingredient or amount used to prepare this food item.
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