This time of year, my garden is usually bursting with zucchini but it was a total fail this season. Luckily, I have amazing neighbors who share their bounty. I love making my Zucchini Noodle Shrimp Stir Fry with it because it is so healthy and incredibly delicious!
My kids aren’t usually fans of zucchini unless it’s deep fried or baked in bread but I wanted them to like it in a healthier way. I came up with this version of shrimp stir fry and we all devoured it! Making the “zoodles” with a spiralizer is so much fun and a great way to get the kids in the kitchen helping. This is the one I have from Amazon.
The sauce for this is so easy-just 4 ingredients! The veggies are versatile too because you can, for example, leave out the onions, add mushrooms, use a different pepper, etc. If you’re not a shrimp fan, you could even swap it for cubed chicken breast or even tofu. Let’s make it!
Prepping the Vegetables and Making the Sauce
First, spiralize your zucchini. You really need to invest in one of these if you don’t have one. I don’t use my spiralizer often, but it’s so nice to have on hand when I need it.
Next, prepare all of your vegetables. I love how versatile stir fries are! Mushrooms would also be great in this and you can omit any of the veggies that I suggest here. Make it your own!
Make the stir fry sauce by whisking together chicken broth, hoisin sauce, soy sauce and cornstarch. I LOVE hoisin sauce and if you’ve never had it, think of it as a thick Asian BBQ sauce. Adds so much flavor!
How to Cook Zucchini Noodle Shrimp Stir Fry
You can use a large wok or skillet to make this. I like to use my large electric skillet. Start with cooking the shrimp until they are just barely pink. Be careful not to overcook because they will cook more at the end.
Next, remove the shrimp and set aside while you cook the vegetables. I like to start with the vegetables that take longer to cook like carrots and peppers then add the rest in sections.
Once your vegetables are mostly cooked, add the zucchini noodles, or zoodles, with the prepared sauce and cook about 5 more minutes or until the zucchini is softened.
Last, add the shrimp back in, stir and serve. This is so so good y’all! I can’t wait for you to try this and tell me what you think!
Good Things Utah TV Segment
I made this dish for one of my cooking segments on ABC4’s Good Things Utah and it was a hit. The segment went so well and the crew gobbled it up right out of the pan when the show was over. Wish I had gotten a picture of that! Ha! You can watch me make it here.
Zucchini Noodle Shrimp Stir Fry
- 2 medium sized zucchini, spiralized
- 1/2 cup chicken broth
- 1/3 cup hoisin sauce
- 1 tablespoon soy sauce
- 3 teaspoons cornstarch
- 1-1.5 lbs shrimp, shelled, deveined, tail removed
- 2 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon sesame oil
- 1 red bell pepper, sliced or diced
- 3/4 cup shredded or matchstick carrots
- 8 oz sugar snap peas
- 1 bunch green onions, sliced
- 2-3 cloves garlic, minced or chopped
- 1 teaspoon fresh ginger, minced or grated
- In a small bowl, whisk broth, hoisin, soy sauce and cornstarch until combined. Set aside.
- In a large, deep skillet or wok over medium heat, add 1 tablespoon olive oil. Add shrimp and season with salt and pepper. Cook about 1 minute per side, until barely pink on each side. Transfer shrimp to a plate and set aside.
- Add remaining olive oil and sesame oil to skillet then add bell pepper and carrots. Cook until slightly tender then add green onions, snap peas, garlic and ginger. Cook for 2-3 minutes.
- Add sauce and zucchini noodles. Stir to combine well with the vegetables. Cook for 3-5 minutes or until noodles soften.
- Add shrimp back to pan and stir to combine. Transfer to a platter or large bowl to stop cooking process and serve immediately. Garnish with extra green onions if desired.
- Other vegetable ideas are purple cabbage, mushrooms, broccoli, and baby corn.
- Chicken or tofu can be used in place of shrimp.