Shrimp Stir-Fry with Zucchini Noodles
A vibrant, low-carb shrimp stir-fry that's packed with flavor. Tender shrimp, crisp-tender vegetables, and spiralized zucchini noodles are tossed in a savory garlic-ginger sauce for a healthy and satisfying weeknight dinner.
For 4 servings
Prepare the vegetables and shrimp.
Prepare all your fresh ingredients for a seamless stir-fry experience. This includes cleaning and seasoning the shrimp, creating the zucchini noodles, and finely chopping or slicing all the vegetables as directed.
- Peel and devein the 900g shrimp, then pat them dry and season with a pinch of salt and black pepper.
- Spiralize the 4 zucchinis into noodles; set aside.
- Slice the 2 bell peppers into thin strips and trim the ends of the 2 cups of snap peas.
- Mince the 4 cloves of garlic and 1 inch of ginger. Chop the 4 green onions.
Whisk together the stir-fry sauce.
In a medium bowl, whisk together 4 tbsp soy sauce, 4 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 tsp honey, 1 tbsp corn starch, and 2 tbsp water until completely smooth and well combined.
TIPEnsure corn starch is fully dissolved to prevent lumps and achieve a smooth, glossy sauce.Cook the shrimp.
Heat 2 tbsp avocado oil in a large wok or skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove shrimp and set aside.
TIPDo not overcrowd the pan; cook shrimp in batches if necessary to ensure they sear instead of steam.Stir-fry the vegetables.
Add the remaining 2 tbsp avocado oil to the same wok. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant. Add bell pepper strips and snap peas, stir-fry for 4-5 minutes until crisp-tender.
Combine everything with the sauce.
Return the cooked shrimp to the wok with the vegetables. Add the zucchini noodles. Pour the whisked stir-fry sauce over everything, tossing continuously for 1-2 minutes until the sauce thickens and evenly coats all ingredients.
Garnish and serve immediately.
Divide the hot shrimp and zucchini noodle stir-fry among 4 bowls. Garnish generously with the chopped green onions for a fresh, aromatic finish. Serve immediately while hot to enjoy the best texture and flavor.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use high heat and cook quickly. This keeps the vegetables crisp.
- 2Prep all your ingredients before you start cooking. Stir-frying moves fast!
- 3If you don't have a spiralizer, you can use a vegetable peeler to create wide zucchini ribbons.
- 4To save time, you can buy pre-peeled and deveined shrimp.
- 5Feel free to add other quick-cooking vegetables like broccoli florets or sliced mushrooms.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of red pepper flakes along with the garlic and ginger for a spicy kick.
high proteinHigh protein
Substitute the shrimp with thinly sliced chicken breast or beef sirloin for a different protein source.
veganVegan
Replace the shrimp with a block of pressed, cubed firm tofu and use maple syrup instead of honey in the sauce.
ketoKeto
Omit the honey and replace the cornstarch with 1/4 teaspoon of xanthan gum whisked into the sauce to keep it low-carb.
Why this is on our healthy list.
Lean Protein Source
Shrimp is an excellent source of lean protein, which is essential for muscle repair, immune function, and overall satiety.
Low-Carbohydrate
Using zucchini noodles instead of traditional pasta or rice makes this a great low-carb meal, suitable for various dietary plans.
Rich in Vitamins and Minerals
Bell peppers and snap peas provide a healthy dose of Vitamin C, Vitamin A, and other essential antioxidants that support a healthy immune system.
Frequently asked questions
Yes, this dish is very healthy. It's low in carbohydrates, high in lean protein from the shrimp, and packed with vitamins and fiber from the fresh vegetables.
