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Zucchini Noodle Shrimp Stir Fry

Zucchini Noodle Shrimp Stir Fry

Charlotte Hancey
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.
5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Asian
Servings 6


  • 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.


  1. Other vegetable ideas are purple cabbage, mushrooms, broccoli, and baby corn.
  2. Chicken or tofu can be used in place of shrimp.
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