Take on the takeout with a quick and healthy recipe for Zucchini Noodle Stir-Fry starring fresh veggies, garlicky sauce and sautéed shrimp.

A top-down view of a skillet containing shrimp and vegetables

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.

A mandoline with a zucchini on top

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.

Glass bowls containing stir-fry ingredients

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.

Vegetables in a stainless steel sauté pan

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.

A top-down view of stir-fry with zucchini noodles and shrimp

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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
A top-down view of a skillet containing shrimp and vegetables
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.

  7. 5 stars
    So good! I added thin sliced fresh Serrano peppers for a kick. I appreciate the tip on what to do if you don’t have a sprializer, worked great! This will become one of my staples.

  8. 4 stars
    I found a low carb Hoisin sauce recipe and used that and cut out the carrots – it brought the carbs down to 7g per serving vs the 17g.

  9. Love this recipe. I made a double batch for lunch & all. My niece was like OMG if this is how you eat healthy count me in LOL!!!

  10. 5 stars
    WOW! OMG! This was DELICIOUS! Yes, the sauce was so good we slurped it up and sopped it up. I can hardly wait to try the next recipe!

  11. 4 stars
    Please add me to your mailing list. Always looking for healthy dishes for my diabetic husband and myself. Thank you

  12. This was really good. I have really good pans so I find I can use less oil, I was able to cook this with only 1 tablespoon of oil making it only 5 WW pts. This made a delicious lunch:)

  13. I made this dish now 2 days in a row because I wanted my daughter to try it and she loved it! She is a vegan so I gave it to her without the meat. The 1s night I made it with shrimp and the 2nd time I made it with beef. It is definitely a keeper.

  14. Checked out your recipe for zucchini noodles w/ shrimp. Need time to make it. Your site seems well organized and user-friendly.

  15. Hello,
    I do a lot of meal prep and I need to make this! It looks so yummy!
    How long will this last in the fridge or freezer? Any tips for reheating?

    Thank you :)

    1. Hi there! If you cook this dish, you can save it for a day in the fridge in an airtight container. Zucchini noodles uncooked will last in an airtight container in the fridge for a few days but pat them dry with a paper towel before using. Hope that helps!

  16. Made this just now as a low carb dinner for myself. Taste is good although I did need to add a little salt. My only issue was that the beautiful thick sauce became watery as soon as the zoodles got in the pan. Extra sauce is good, but made me want rice to soak it all up!

  17. Thank you for your recipe! Made it for the family and there were no leftovers, that’s how much we enjoyed it! The tasty combination of the sauce was perfect. ☺

  18. Starting to cut carbs out of our diet, I never would have thought to substitute pasta noodles with zucchini noodles. I love pasta and this dish is excellent. I decided to give this a try after I saw someone make coleslaw using butternut squash instead of cabbage.

  19. Making it tonight…a little later than planned since I sliced a piece of my thumb off using the mandoline making the noodles. Blah! But still excited to eat it!!

  20. This looks & sounds great……getting the shrimp out of the freezer now! Thanks for sharing. Sign me up on your email list.

  21. I just made this tonight and it was absolutely delicious – I will definitely make it again, soon! It seems like it would be very versatile too, which I love. Thanks for a great recipe :)

  22. Made this tonight for dinner (subbed chicken for shrimp) and it was easy, SO delicious, and very filling!! Thank you! I will definitely be putting this in the regular rotation. :)

  23. I made this tonight and my husband and I both loved it! As there were only two of us, I halved the recipe which worked fine, for the most part. I happened to have asparagus on hand, but no sugar snap peas, so I substituted them and it was beautiful. If I did it again for two, I would doubled the zoodles. Otherwise…it was TO LIVE FOR (nothing is worth dying for!). Thank you :-)

  24. this was absolutely delicious!! and oh so simple :) i made my own hoisin sauce cuz i was out, and subbed broccoli slaw for the veggies aside from the onion. i subbed tofu for shrimp cuz we are crazy vegans over here. i will make this again and next time use peppers and mushrooms i think. YUM!!

    1. Hi Ingra – If you are viewing the site on a mobile device, press “TAP HERE TO READ THE FULL POST” and you’ll see the recipe. I’ll email you the link now. Enjoy!

  25. My wife and I are eating healthier these days and feeling much better for it. It looks like your recipes are like that as well. Please include us in your recipe e-mailings, thank you!

  26. This was my very first zoodle dish and it was amazing! The flavors were spot on and there were zero leftovers. The only thing I did differently was to use broccoli instead of sugar snaps, and that was only because I didn’t want to put on pants (or a bra) and go to the store. Thank you so much, Kelly. Not just for this recipe, but for inspiring me!

  27. I just got my husband to agree to eat healthier and he is crazy for stir-fry meals! I think he will be amazed this is healthy for us! :) Just love your website

  28. Oh I was so happy to pin this one! I just got my husband to agree to eat healthier and he is crazy for stir-fry meals! I think he will be amazed this is healthy for us! :) Just love your website!

  29. Made this tonight, it’s wonderful! Only thing was mine was too watery so I had to section it off and turn it on high for like 10 seconds a section. Otherwise it was excellent!!

  30. also, fresh plantain noodles, asiago heated spiralized fries, this extreme green veggie dish, Asian zucchini noodle panfry just to give some examples. Hell, I even have an entire Pinterest board loaded with spiralizer

  31. That’s an awesome substitution idea! I have spaghetti squash at home and couldn’t what to do with it. Thanks!

  32. Wow, such a mouth-watering recipes.. most importantly the combination of “Asian Zucchini Noodle Stir-Fry with Shrimp” seems divine… ohh.. cant wait.. gonna try it soon… !!

  33. Hi ! Looks delicious this recipe . Have to try it this weekend. I’ve just found your site and love your recipes. Thanks

  34. I absolutely LOVE this recipe! I have made it with shrimp and tonight. This recipe looks awesome and surely it will taste fantastic

    Regards
    Anjali

  35. Can you tell me if the hoisin sauce has any sesame oil or anything with sesame in it? My husband has very allergic reactions to it. The recipe looks so good an we love veggies an stir fry, but don’t want to give him an attack. I will not do toasted seeds either. Your recipes all look good, will have to try a bunch of them. Thanks!

    1. Hi Sharon – All brands of hoisin vary in their ingredients so you should check the brands at your local grocery store.

  36. Does this make good leftovers? Or is better to eat the day you make it? Just wondering if I need to half the recipe or not. Thanks! Looks delicious and I can’t wait to make it!

  37. @Kelly

    Your all recipes are awesome . today is my birthday. i wll make this asian zucchini noodles.

    Regards
    Priyanka

  38. I absolutely LOVE this recipe! I have made it with shrimp and tonight I am trying it with chicken! I can’t wait to try others from you — great blog!

    -Rachael
    chaosandbravery.com

    1. So glad you enjoyed the recipe, Jocie! I am not a nutritionist so I do not provide calorie counts for any of my recipes.

  39. Made this tonight – hit it outta the park! Only tweak for next time might be a hint more ginger…only because I love ginger. Never made zucchini noodles before but loved them & will be using them again. Thanks!

    1. Hi Pat – I’m not a nutritionist so I don’t provide nutritional values for any of my recipes, as I wouldn’t be able to guarantee they’d be 100% accurate.

  40. I’ve made this recipe twice now and I LOVE it. So easy and so very tasty. Thank you so much for sharing. I know it’s one I’ll make again and again.

  41. Made this last Sunday for dinner. Used my vegi peeler for the zucchini and worked great. Saw the previous post on the fresh zucchini spaghetti – will do that next time.

    This was delicious and makes great reheats for lunch the next day!!

    1. Hi Sarah! I really like the Dynasty brand of hoisin sauce the best. It’s a yellow and orange label :)

  42. Made this tonight & it was a huge hit with my whole family! My kids (9 & 10yrs.) love stir-fry & I wanted to try something different. Only changes I made were: subbed roasted spaghetti squash for the zucchini because zucc. isn’t in season right now. I also added broccoli because my kids love it & can’t say “no” to that. The flavor of the sauce is what really brought this dish to life. Will definitely make again!!

  43. I bought fresh zucchini noodles from Whole Foods, any idea how much I should use for this reciepe? Thank you!

  44. Waahh!! Shrimp all over. I loved cooking zuchhini noodles but I usually put the best dimsum hk with some vegetables and chicken, but since I love shrimp and I saw this, well then will be putting shrimp instead of dim sum. Yay! Can’t wait to prepare it.

  45. This looks incredible, Kelly! Love that you made it with zuchhini noodles, looks like the perfect meal!

  46. I had this up on my screen and while I’m drooling over it my mom walks by, totally does a double take, and says “What is that??!” We agreed that I have to make it! It looks delicious!