This Zucchini Noodle Stir-Fry with Shrimp is a light, flavorful dish packed with fresh
vegetables and succulent shrimp. It’s a low-carb, gluten-free alternative to traditional stir
fry—perfect for a quick, healthy weeknight dinner. The zucchini noodles (zoodles) absorb
the savory stir-fry sauce, making each bite both refreshing and satisfying.
Instructions:
- Prepare the Ingredients
- Spiralize the zucchini into noodles (or use pre-made zoodles).
- Pat the shrimp dry and season lightly with salt and pepper.
- Whisk together all stir-fry sauce ingredients in a small bowl and set aside.
- Cook the Shrimp
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
- Remove the shrimp from the pan and set aside.
- Stir-Fry the Vegetables
- In the same pan, add the remaining 1 tablespoon oil.
- Toss in garlic, ginger, bell pepper, and snap peas. Stir-fry for 2-3 minutes until
slightly tender but still crisp.
- Add Zucchini Noodles & Sauce
- Add the zucchini noodles to the pan and pour in the stir-fry sauce.
- Toss everything together and cook for 2 minutes, just until the zoodles are warmed
through (avoid overcooking to prevent sogginess).
- Finish & Serve
- Return the shrimp to the pan, stir to coat in the sauce, and heat for 1 more minute.
- Garnish with green onions and sesame seeds, if desired.
- Serve immediately and enjoy!
FAQs:
Can I use frozen shrimp?
Yes! Just thaw the shrimp completely and pat them dry before cooking to avoid excess
moisture.
How do I keep zucchini noodles from getting soggy?
- Cook them briefly—just until heated through.
- Avoid salting the zucchini before cooking, as salt draws out moisture.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep the zoodles, shrimp, and sauce ahead of time.
Cook everything together right before serving.
What other proteins can I use?
You can swap shrimp for chicken, tofu, or even beef for a different twist.
