Zucchini Noodle Shrimp Stir Fry
Zucchini is spiralized into "noodles" and cooked with shrimp, bell pepper, carrots, snap peas and other veggies. A quick four ingredient sauce finishes it off for a healthy, super delicious meal.
Ingredients
- 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
Instructions
- 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.
Notes
- Other vegetable ideas are purple cabbage, mushrooms, broccoli, and baby corn.
- Chicken or tofu can be used in place of shrimp.
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