Take on the takeout with a quick and healthy recipe for Zucchini Noodle Stir-Fry starring fresh veggies, garlicky sauce and sautéed shrimp.
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.
How to Make Zucchini Noodles Without a Spiralizer
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.
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.
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- 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.
- 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.
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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.
OMG, this was DELICIOUS‼️
All the veggies (except for the fresh ginger, which I had to buy) either came out of our own garden or were given to us by a fellow-gardener. I was out of hoisin sauce, so I used “House of Tsang, Szechuan Spicy Stir-Fry Sauce”, which we LOVED; because, it is spicier than hoisin Sauce. This recipe calls for a lot of chopping, but it was worth every moment. I will DEFINATELY be making this again.
Amazing! I’m so thrilled you enjoyed the recipe, Pati!
I did this as a more traditional stir fry over rice instead of zoodles and everyone ate it up, no leftovers. My 15 y/o said “I really like this sauce” not once but twice! Definitely gonna make this again.
AMAZING! I’m so thrilled your family enjoyed the recipe, T!
Made it with leftover chicken in place of shrimp.
YUM! I’m so glad you enjoyed the recipe, Dee!
Made it for Sabbath lunch and loved it! Thanks!
I’m so glad you enjoyed the recipe!
Excellent dish and only 2 points on WW for the olive oil
I’m thrilled you enjoyed the recipe, Maggie!
This was really really good! Easy to prepare and had tons of flavor!
I’m so thrilled you enjoyed the recipe, Jamie!
Ok I did clearly something wrong my noodles melted , they everything got so soupy the moment I add the noodles , what I did wrong?
Hi Dulce – What do you mean by melted?
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.
Just zucchini noodles! :)
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!
You are so welcome, Linda! I’m thrilled you enjoyed the recipe!
Loved the look of this recipe
Looking forward to receiving more of your recipes
I hope you enjoy the stir-fry recipe, Jan!
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
I’m thrilled you enjoyed the recipe, David!
The fresh Asian stir-fry from TJ is much better than frozen but don’t keep it more than a couple of days.
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!
You are so welcome! I’m thrilled you enjoyed it!
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!
So thrilled to hear this, Laurie!
Love this recipe but what is hoisin sauce?
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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