Shrimp Stir-Fry with Zucchini Noodles
Juicy shrimp and tender-crisp zucchini noodles tossed in a garlicky soy-based stir-fry sauce. This meal comes together in under 30 minutes for a light yet satisfying dinner that swaps heavy grains for bright, spiralized vegetables.
For 4 servings
- prep
Prep the shrimp and zucchini.
1.Pat the shrimp completely dry with paper towels and season with a pinch of salt and black pepper.2.Spiralize the zucchini into noodles and set aside.3.Slice the red bell pepper into thin strips and mince the garlic. - fry · ~5 min
Sear the shrimp.
1.Heat 1 tablespoon olive oil in a wok or large skillet over medium-high heat until shimmering.2.Add shrimp in a single layer and sear for 2 minutes per side until pink and opaque.3.Transfer shrimp to a plate and set aside.TIPDon't crowd the pan — work in batches if needed to get a good sear. - saute · ~3 min
Sauté the aromatics and bell pepper.
1.Add the remaining 1 tablespoon olive oil to the same pan.2.Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.3.Add sliced red bell pepper and stir-fry for 2 minutes until slightly softened.TIPKeep the garlic moving — it burns quickly and turns bitter. - fry · ~3 min
Stir-fry the zucchini noodles.
1.Add the zucchini noodles to the pan and toss with tongs for 1 to 2 minutes until just warmed and slightly tender.2.Pour in the soy sauce and lemon juice, tossing to coat evenly.3.Return the cooked shrimp to the pan and toss everything together for 30 seconds.TIPZucchini releases water as it cooks — keep the heat high and cook quickly to avoid a soggy result. - garnish
Garnish with fresh parsley and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp very dry before searing to ensure a golden-brown crust instead of steaming.
- 2Use a mandoline or spiralizer with thick spaghetti settings so zucchini noodles don't turn to mush.
- 3Cook zucchini noodles on high heat for no more than 2 minutes or they'll release water and become soggy.
- 4Toss the noodles with tongs constantly to coat evenly with the sauce without breaking them apart.
- 5Make ahead: prep the zucchini noodles and slice bell pepper up to a day in advance; store separately in the fridge.
- 6Leftovers keep for 1 day in an airtight container but the noodles will soften; reheat briefly in a hot pan.
Adapt it for your goals.
High-protein
Swap shrimp for cubed chicken breast or firm tofu; adjust cooking time accordingly. Adds lean protein variety.
low sodiumLow-sodium
Use tamari or coconut aminos instead of soy sauce and skip added salt to reduce sodium while keeping savory flavor.
nutty crunchNutty crunch
Sprinkle toasted sesame seeds or crushed peanuts on top before serving for added texture and nutty notes.
spicy garlicSpicy garlic
Double the garlic and add 1 tsp of sriracha or chili garlic sauce to the soy-lemon mix for extra heat and punch.
Why this is on our healthy list.
Low-Carb and Keto-Friendly
Zucchini noodles replace traditional pasta, significantly reducing carbohydrates and making this dish suitable for low-carb and keto diets.
High-Quality Lean Protein
Shrimp provides a complete source of lean protein essential for muscle repair and satiety without excess calories.
Rich in Vitamins and Antioxidants
Zucchini, red bell pepper, and parsley supply vitamins A and C along with antioxidants like lutein and beta-carotene that support immune health.
Heart-Conscious Fats
Olive oil contributes monounsaturated fats linked to heart health, while the dish remains low in saturated fat.
Frequently asked questions
Yes, thaw them completely in the refrigerator overnight or under cold running water, then pat very dry before searing to avoid excess moisture.
