Zucchini Noodle Stir-Fry with Shrimp: A Quick & Healthy Recipe
Skip the takeout and whip up a quick and healthy Zucchini Noodle Stir-Fry featuring fresh vegetables, a flavorful garlicky sauce, and perfectly sautéed shrimp. This vibrant meal is a healthy twist on a takeout favorite and only takes 30 minutes to prepare!
Table of Contents
- Why You’ll Love this Recipe
- Ingredients
- How to Make Zucchini Noodle Stir-Fry
- Pro Tips for Stir-Fry Success
- Frequently Asked Questions
- More Recipes You’ll Love
- Zucchini Noodle Stir-Fry with Shrimp Recipe
If you’re looking for a meal that’s both delicious and nutritious, this zucchini noodle stir-fry recipe is the perfect choice. Zucchini noodles offer a fantastic low-carb alternative to traditional pasta, creating a light and refreshing foundation for your dish. Forget bottled marinades and store-bought stir-fry sauces – we’re taking the DIY route from start to finish, ensuring a burst of fresh, homemade flavor.
The dynamic combination of garlic, ginger, and a savory homemade stir-fry sauce creates a flavorful base that infuses every ingredient with a rich umami taste. The shrimp adds a delicate seafood element, while a colorful array of vegetables provides freshness and satisfying crunch. Whether you already own a spiralizer or not, this quick and easy zucchini noodle stir-fry recipe is sure to become a weeknight staple among stir-fry enthusiasts. This recipe is also great for meal prepping since it holds up very well in the refrigerator for a couple of days.
Why You’ll Love this Zucchini Noodle Stir-Fry Recipe
- It’s a healthy and satisfying alternative to traditional stir-fry, packed with nutrients and flavor.
- This quick and easy recipe is ready in just 30 minutes, making it perfect for busy weeknights.
- It features the best homemade stir-fry sauce, made with fresh ingredients for an authentic taste.
- Leftovers make a delicious lunch or dinner and can be easily reheated, saving you time and effort.
The best part? Everything cooks in a single skillet or wok, starting with the shrimp and finishing with a vibrant rainbow of vegetables. This colorful and flavorful meal-in-a-bowl is so delicious, you won’t even miss the noodles or rice!
In short: Easy homemade stir-fry sauce + zucchini noodles + fresh chopped vegetables + flavorful garlicky shrimp = the ultimate (and healthy!) takeout fake-out that’s ready in 30 minutes or less. The perfect recipe to add to your weekly menu!
Looking for more quick dinner inspiration? Explore our collection of 30-minute meals for a variety of delicious and easy-to-make recipes.
Ingredients for Zucchini Noodle Stir-Fry
- Broth: Use any type of broth you prefer, such as chicken or vegetable broth, to add depth and flavor to the sauce.
- Hoisin Sauce: This thick, fragrant sauce is a staple in Asian cuisine. Find it in the international aisle of most major grocery stores. If you don’t have hoisin sauce, you can substitute it with oyster sauce or sweet soy sauce.
- Low-Sodium Soy Sauce: Just like in our go-to chicken and broccoli stir-fry recipe, we strongly recommend using low-sodium soy sauce. Regular soy sauce can make the dish too salty.
- Veggies: For this recipe, we used colorful bell peppers, shredded carrots, sliced red onions, and crisp sugar snap peas. Feel free to substitute or add other vegetables based on your preferences or what you have in your refrigerator. Some other great options include broccoli florets, mushrooms, and bean sprouts.
- Shrimp: While we developed this recipe with succulent shrimp, you can easily substitute it with chicken, steak, or tofu for a vegetarian option.
- Zucchini: You’ll need 2 medium zucchini, or approximately 3 heaping cups of zucchini noodles. A mandoline is great for making zucchini noodles quickly and efficiently, and it has many other uses as well (hello, homemade potato chips!). If you don’t own a mandoline or spiralizer, don’t worry! There are plenty of other ways to make zucchini noodles using a regular chef’s knife and a vegetable peeler.
See the recipe card below for full information on ingredients and quantities.
How to Make Zucchini Noodle Stir-Fry
Follow these simple steps to create a delicious and healthy zucchini noodle stir-fry in just minutes!
- Prepare the sauce. In a small bowl, whisk together the broth, hoisin sauce, soy sauce, and cornstarch until well combined. Set the mixture aside for later use.
- Sauté the shrimp. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons of olive oil and heat for 1 minute. Add the minced garlic and fresh ginger and stir-fry for about 2 minutes until fragrant, stirring constantly to prevent burning. Then, add the shrimp to the pan and cook, stirring as needed, until the shrimp is cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper to taste, then transfer them to a bowl, leaving any flavorful liquid in the pan to add to the sauce.
- Stir-fry the vegetables. In the same skillet or wok, add the remaining tablespoon of olive oil and increase the heat to medium. Add the sliced bell pepper, shredded carrots, sliced red onions, and sugar snap peas. Cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp-tender and slightly softened.
- Combine and simmer. Add the prepared sauce to the vegetables in the pan and cook, stirring constantly, for 2 minutes until the sauce thickens slightly and evenly coats the vegetables. Return the shrimp to the pan, stirring gently to combine all the ingredients. Then, add the zucchini noodles and cook, tossing to coat them with the sauce, for 1 minute, being careful not to overcook the zucchini.
- Serve and Garnish. Transfer the delicious stir-fry to serving plates, garnish generously with toasted sesame seeds for added flavor and texture, and serve immediately. Enjoy your quick and healthy homemade meal!
Pro Tips for Stir-Fry Success
- Prep All Ingredients Before Starting: The key to stir-fry success is having all your ingredients prepped and ready to go before you turn on the heat. Stir-frying is a quick-cooking technique, so you’ll want everything within reach to avoid rushing around the kitchen. Chop your vegetables, measure out your sauce, and have your protein ready.
- Use High Heat and a Hot Pan: When stir-frying, it’s crucial to use high heat and ensure your pan or wok is thoroughly heated before adding any ingredients. This helps to achieve a quick sear, which prevents vegetables from becoming soggy and helps develop the signature stir-fry flavor.
- Don’t Overcook the Shrimp: Shrimp cooks very quickly, and overcooking can result in a rubbery, unpleasant texture. Cook the shrimp just until they turn pink and opaque, which should only take about 2-3 minutes. Be attentive and remove them from the pan as soon as they’re done to preserve their tender texture.
- Storing Leftovers: If you have any leftover zucchini noodle stir-fry, store it in an airtight container in the refrigerator for up to 1 to 2 days. Reheat gently in a skillet or microwave before serving.
Frequently Asked Questions About Zucchini Noodle Stir-Fry
When making zucchini noodles do you leave the skin on?
To ensure your zucchini noodles maintain their texture and nutritional value, it’s best not to peel the zucchini before spiralizing. Peeling exposes the flesh, leading to softer, mushier noodles that can easily break down during cooking. Leaving the skin on helps the noodles hold their shape and adds a slight bite to the texture.
How do you keep zucchini noodles from getting mushy?
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. Also, try not to overcrowd the pan, as this can lower the temperature and cause the zucchini to steam instead of stir-fry.
How do you stir-fry vegetables without getting 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 properly. Stir-fry them quickly over high heat to ensure they stay crisp-tender.
More Recipes You’ll Love with Zucchini Noodles
Love zucchini noodles as much as we do? Don’t miss these additional reader-favorite recipes!
- Pesto Zucchini Noodles with Shrimp
- Zucchini Noodles with Turkey Bolognese
- Zucchini Noodles with Sun-Dried Tomato Pesto
- Skinny Shrimp Scampi with Zucchini Noodles
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Zucchini Noodle Stir-Fry with Shrimp Recipe
Kelly Senyei
15 mins
15 mins
30 mins
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 -
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!