Name: Asian Zucchini Noodle Stir-Fry with Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

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Asian Zucchini Noodle Stir-Fry with Shrimp

Kelly Senyei
1 February 1, 2015
171 Comments

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Asian Zucchini Noodle Stir-Fry with Shrimp recipe on justataste.com

It’s been quite some time since zucchini noodles made their debut around here, and I decided it was about time they steal the spotlight again. Behold, Asian Zucchini Noodle Stir-Fry with Shrimp.

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.

Long story short: Easy homemade stir-fry sauce + zucchini noodles + chopped veggies + garlicky shrimp = the ultimate (healthy!) takeout fake-out that will be on your table in 30 minutes or less.

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Disclosure: This post contains Amazon affiliate links.

Asian Zucchini Noodle Stir-Fry with Shrimp

Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients

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

Instructions

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.

Kelly’s Note: 

You can make zucchini noodles using a variety of gadgets, including a mandoline (pictured in recipe), a spiralizer or a vegetable peeler.

★ Did you make this recipe? Don't forget to give it a star rating below!

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Nutrition Facts

Serving Size: 369g
Weight Watchers Points: 8

Calories
- 270
Total Fat
- 12g
Saturated Fat - 2g
Trans Fat - 0g
Total Carbohydrate
- 20g
Dietary Fiber - 3g
Total Sugars - 10g
Protein
- 19g

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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.

Categories: 30-Minute Meals, Entrées, Healthy, Nutrition Facts, Recipes, Seafood