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, 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.

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

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.

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

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.

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

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.

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

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.

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

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Main Course

Zucchini Noodle Stir-Fry with Shrimp

This recipe for Zucchini Noodle Stir-Fry with Shrimp stars oodles of veggies tossed in a sweet, tangy, garlicky soy sauce. Best of all, leftovers make for a great lunch or dinner and can be reheated like a breeze. 
4.78 from 9 votes
Asian Zucchini Noodle Stir-Fry with Shrimp recipe on justataste.com
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 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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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.


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Nutrition

Calories: 308kcal, Carbohydrates: 21g, Protein: 27g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 286mg, Sodium: 1432mg, Potassium: 584mg, Fiber: 4g, Sugar: 12g, Vitamin A: 4131IU, Vitamin C: 78mg, Calcium: 214mg, Iron: 4mg

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Comments

  1. Ok I did clearly something wrong my noodles melted , they everything got so soupy the moment I add the noodles , what I did wrong?
    Thank you

  2. I swear it looks like there are some kind of pasta noodle In this picture. Am I seeing things. Sounds amazing, but could you clarify if there are noodles in this recipe.

    Thanks, Jan

  3. 5 stars
    Great recipe!
    We made the shrimp version last night using a vegetable peeler for the zucchini.
    Everyone really loved it.
    It’s a keeper!
    We’ll be making it again today with chicken.
    So yummy !
    Thank you for the delicious recipes!

  4. Wow!! This was so good! easy and quick.
    I did a few short cuts Found shredded Squash at Whole foods and frozen Asian Vegetables from Trader Joes

  5. 5 stars
    Amazing! A huge hit, even with my picky husband. He came in from outside just as we were dishing up and couldn’t believe how fragrant the house smelled. He hobbled it up. We will have to double the recipe next time! Thank you for the amazing recipe!

  6. 5 stars
    Delicious! Instead of shrimp I used tofu (our family is vegetarian) and used carrots and sliced zucchini and squash over udon noodles. I also used green onions instead of red (but will use red next time.) Didn’t change the sauce. Made for a happy family. Even my 4 yo ate the vegetables this time! Excellent!

    1. Hi Shanaya! Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine. It can be found in most major grocery stores in the international aisle.

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