Take on the takeout with a quick and healthy recipe for Zucchini Noodle Stir-Fry starring fresh veggies, garlicky sauce and sautéed shrimp. All you need is 30 minutes for this healthy twist on a takeout favorite!
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If you’re looking for a delicious yet nutritious meal, this recipe has you covered. Zucchini noodles are a low-carb alternative to traditional pasta, providing a light and refreshing base. 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!
The combination of garlic, ginger and savory sauce creates a delicious base that infuses every ingredient with a burst of umami goodness. The shrimp adds a delicate seafood flavor, while the assortment of colorful vegetables provides freshness and crunch. 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.
Why You’ll Love this Recipe
- It’s a healthy twist on traditional stir-fry.
- It’ll be on your table in 30 minutes or less.
- Stars the best homemade stir-fry sauce.
- Leftovers make for a great lunch or dinner and can be reheated like a breeze.
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.
Looking for more 30-minute dinner inspiration? Look no further than my collection of 30-minute meals!
- Broth: Any type of broth can be used, from chicken to vegetable.
- Hoisin sauce: Hoisin sauce is a thick, fragrant sauce commonly used in Asian cuisine. It can be found in most major grocery stores in the international aisle. If you don’t have hoisin sauce, you can substitute it with oyster sauce or sweet soy sauce.
- Low-sodium soy sauce: Just like my go-to chicken and broccoli stir-fry, I strongly suggest using low-sodium soy sauce. Regular soy sauce will result in a dish that’s too salty.
- Veggies: For this recipe I used bell pepper, shredded carrots, sliced red onions, and sugar snap peas, but feel free to substitute or add other vegetables based on your preferences or whatever you have stashed in your fridge.
- Shrimp: I originally developed this recipe with shrimp, but chicken, steak or tofu would all be delicious substitutions.
- Zucchini: You’ll need 2 medium zucchini or about 3 heaping cups of zucchini noodles. 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 are plenty of other ways to make zucchini noodles using a regular ol’ chef’s knife and vegetable peeler.
See the recipe card for full information on ingredients and quantities.
With minimal prep work and simple stir-frying techniques, you can have a delicious and satisfying meal on the table in no time.
- Prepare the sauce. In a small bowl, whisk together the broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside for later use.
- Sauté the shrimp. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and heat it for 1 minute. Add the garlic and ginger and stir-fry for about 2 minutes until fragrant, stirring constantly. Then, add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
- Stir-fry the vegetables. In the same skillet, add another tablespoon of olive oil and increase the heat to medium. Add the bell pepper, shredded carrots, sliced red onions and sugar snap peas. Cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.
- Add the sauce and combine. 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.
- Serve and garnish. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.
- Prep All Ingredients Before Starting: 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.
- Use High Heat and a Hot Pan: When stir frying, it’s important to use high heat and ensure that your pan or wok is hot before adding the ingredients. This helps to achieve a quick sear and avoid vegetables becoming soggy.
- Don’t Overcook the Shrimp: Shrimp cooks very quickly, and overcooking can result in a rubbery texture. Cook the shrimp just until they turn pink and opaque, which should only take 2-3 minutes. Be attentive and remove them from the pan as soon as they’re done to preserve their tender texture.
This stir-fry dish will last for 1 to 2 days when stored in an airtight container in the refrigerator.
Frequently Asked Questions
To ensure your zucchini noodles maintain their texture and retain their nutritional value, it’s best not to peel the zucchini before spiralizing. Peeling exposes the flesh, leading to softer, mushier noodles.
To prevent zucchini noodles from becoming mushy, it’s important to avoid overcooking them. Add them to the pan near the end of the cooking process and cook briefly over high heat, tossing them frequently for 1-2 minutes. This helps to remove excess moisture and prevents them from becoming soggy.
To avoid soggy stir-fried veggies, preheat your skillet or wok before adding any ingredients. A hot pan helps to quickly sear the vegetables and maintain their texture. And don’t overcrowd the pan. Cook the vegetables in small batches, allowing them enough space to sear.
Love zucchini noodles? Don’t miss these additional reader favorite recipes!
- Pesto Zucchini Noodles with Shrimp
- Zucchini Noodle Chicken Soup
- Zucchini Noodles with Turkey Bolognese
- Zucchini Noodles with Sun-Dried Tomato Pesto
- Skinny Shrimp Scampi with Zucchini Noodles
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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 Notes
- You can make zucchini noodles using a variety of gadgets, including a mandoline, a spiralizer or a vegetable peeler.
- To ensure your zucchini noodles maintain their texture and retain their nutritional value, it’s best not to peel the zucchini before spiralizing. Peeling exposes the flesh, leading to softer, mushier noodles.
- 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.
- To avoid soggy stir-fried veggies, preheat your skillet or wok before adding any ingredients. A hot pan helps to quickly sear the vegetables and maintain their texture. And don’t overcrowd the pan. Cook the vegetables in small batches, allowing them enough space to sear.
- Leftovers will last for 1 to 2 days when stored in an airtight container in the refrigerator.
- ★ 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.
This was absolutely delicious! Instead of zoodles, I served it over cauliflower rice and used a chopped zucchini, which I stir fried with the other veggies. Such deliciousness with so few calories.
Awesome! I’m so glad you enjoyed the recipe, Carol!
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?
Thank you
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.
Thanks, Jan
Just zucchini noodles! :)
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!
You are so welcome, Linda! I’m thrilled you enjoyed the recipe!
Hi
Loved the look of this recipe
Looking forward to receiving more of your recipes
Jan
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.