Zucchini Noodle Shrimp Stir-Fry
Prep time
Cook time
Total time
A healthy Asian inspired vegetables and shrimp stir-fry! Easy and healthy stir-fry with shrimp and spiralized zucchini; all in a simple stir fry sauce.
Serves: 4
  • Stir Fry Sauce:
  • ½ cup low sodium chicken or vegetable broth
  • ¼ cup hoisin sauce
  • ¼ cup low sodium soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar or honey
  • 2 teaspoons Asian chili paste
  • ½ teaspoon ground ginger
  • Rest of Dish:
  • 3 Tablespoons olive divided
  • 6 cloves garlic minced
  • 1 red onion,sliced
  • 2 red bell pepper, sliced
  • 1 cup shredded carrots
  • 1 cup sugar snap peas
  • 1 pound shrimp, shelled and deveined
  • 2 medium-large zucchinis, spiralized
  • peanuts or cashews for garnish
  1. Stir Fry Sauce: In a small mixing bowl or glass measuring cup, whisk together all the ingredients for the sauce and set aside.
  2. Heat a wok or large skillet over medium-high heat, add two tablespoons, of the olive oil. Add in the sliced onion and cook for 2 minutes. Add in the garlic and stir for 30 seconds. Stir in the red peppers, sliced carrots, and sugar snap peas. Cook for 4-5 minutes you do not want the veggies to get soggy, you want them to still be pretty crisp. Remove from pan and transfer to a large plate or bowl.
  3. Add the remaining tablespoon of olive oil and add the shrimp. Cook for 1-2 minutes. Once they are almost done add the sauce and bring to a simmer. Once the sauce is at a simmer add in the zucchini noodles and cook for another 1-2 minutes. Then add back in the cooked veggies and cook until everything is warm again. Serve immediately, and top with cashews or peanuts.
Recipe by Two Sisters Kitchens at http://twosisterskitchens.com/zucchini-noodle-shrimp-stir-fry/