Spicy Shrimp Stir-Fry with Zucchini Noodles: A Flavorful, Low-Carb Delight
Tangy, umami-rich sauce and crisp veggies make this low-carb dinner irresistibly vibrant.
Spicy Shrimp Stir-Fry with Zucchini Noodles
If you’re searching for a vibrant meal that’s as healthy as it is satisfying, this spicy shrimp stir-fry with zucchini noodles checks every box. The recipe balances tender, juicy shrimp with crisp spiralized zucchini and a savory, slightly fiery sauce. It’s an ideal solution for anyone seeking a lighter, quick-to-prepare dinner without sacrificing flavor.
Why You’ll Love This Dish
- Low-carb & gluten-free: Zucchini noodles are a fresh, nutrient-dense alternative to traditional pasta.
- Quick to prepare: The entire recipe comes together in under 30 minutes, perfect for busy evenings.
- Packed with flavor: The homemade sauce combines umami-rich soy and oyster sauces with the heat of red pepper flakes and the aromatic kick of ginger and garlic.
- Visually stunning: Colorful baby bell peppers and sliced jalapeño create an eye-catching plate.
- Customizable: Adjust the spice level or swap in your veggies of choice to make it your own.
Ingredients
Gather these core ingredients to bring the recipe together:
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini noodles | 2 lb. | Freshly spiralized or store-bought |
| Low-sodium soy sauce | 1/2 cup | Forms the base of the sauce |
| Oyster sauce | 2 Tbsp. | Deepens umami flavor |
| Sherry or dry white wine | 2 Tbsp. | Adds acidity and complexity |
| Sugar | 1 Tbsp. | Balances salt and heat |
| Red pepper flakes | 1/4 tsp. | Lends spiciness |
| Peanut or vegetable oil | 3 Tbsp. | For sautéing |
| Scallions (greens & whites) | 1 bunch | Sliced (greens in 2-inch pieces, whites thinly sliced) |
| Large shrimp, peeled and deveined | 1 1/2 lb. | |
| Kosher salt & black pepper | To taste | |
| Baby bell peppers | 8 oz. | Thinly sliced into rings |
| Jalapeño pepper | 1 small | Thinly sliced, more if extra heat is wanted |
| Garlic cloves | 2 | Minced |
| Fresh ginger | 1 Tbsp. | Minced |
Step-by-Step Cooking Instructions
- Steam the Zucchini Noodles:
Bring several cups of water to a boil in a large pot fitted with a steamer basket. Place the zucchini noodles in the basket, cover, and steam about 3 minutes, stirring halfway through. The noodles should be just tender but not mushy. Remove the steamer basket and allow the noodles to drain so excess moisture evaporates. This prevents sogginess when serving. - Prepare the Sauce:
In a medium bowl, whisk together the soy sauce, oyster sauce, sherry or wine, sugar, and red pepper flakes. Set aside. This sauce melds salty, sweet, and spicy elements. - Char the Scallion Greens:
Heat 1 tablespoon of oil in a large skillet over high heat. Add the scallion greens and stir-fry 30–45 seconds, just until they get a light char. Remove to a plate—they’ll add smoky flavor and a pop of color at the end. - Cook the Shrimp:
Pat shrimp dry and season with salt and pepper. Add another tablespoon of oil to the skillet over high heat. Cook half the shrimp in a single layer for 3–4 minutes, turning once until opaque. Remove to the plate with scallions and repeat with remaining shrimp. This method keeps the shrimp juicy and prevents overcrowding, which can make them tough. - Sauté the Veggies:
Let the pan get very hot. Add the last tablespoon of oil, then toss in the bell peppers and jalapeño, stirring for two minutes until just browned yet still crisp. Lower the heat, add minced garlic, ginger, and the scallion whites; cook for another 1–2 minutes until fragrant. - Add the Sauce and Final Touches:
Pour the prepared sauce into the skillet. Allow to heat through, stirring. Then, remove the pan from the heat and toss the shrimp and scallion greens into the mixture, ensuring everything is well coated. - Serve:
Arrange zucchini noodles on plates. Top with the spicy shrimp and veggie stir-fry, spooning any remaining sauce over the top. Garnish with extra scallion greens or a pinch of red pepper flakes if desired.
Tips & Tricks for Perfect Stir-Fry
- Prep all ingredients before starting. Stir-fries move quickly, so have everything sliced and ready.
- Don’t overcook the shrimp. They should be pink, opaque, and just cooked through for a juicy bite.
- Ensure zucchini noodles are dry. Excess moisture can water down your stir-fry.
- Customize your veggies. Try adding snap peas, mushrooms, or carrots for extra texture.
- Adjust heat level. Use more or less red pepper flakes—or substitute with chili garlic sauce.
Health Benefits
This meal is designed to be light yet filling. Here’s why it’s a strong addition to your dinner rotation:
- High-protein shrimp keeps you fuller longer and is low in calories.
- Zucchini noodles are low in carbohydrates and calories, perfect for a lighter option to regular pasta, and rich in vitamin C and potassium.
- Lots of colorful vegetables add vitamins, antioxidants, and fiber.
- Can be made gluten-free if you use tamari in place of soy sauce.
Serving Suggestions & Variations
- For extra heat: Add sliced serrano or Thai chilies, or drizzle with sriracha before serving.
- Bulk it up: Toss in additional veggies such as snow peas, broccoli florets, or mushrooms before adding the sauce.
- Change your protein: Try chicken strips or thin-sliced beef for a different flavor profile.
- Classic noodle version: Substitute rice noodles or cooked spaghetti if you’re not aiming for a low-carb meal.
- Fresh garnish: Chop fresh cilantro or Thai basil for a burst of flavor and color just before serving.
Frequently Asked Questions (FAQs)
Can I use frozen shrimp?
Absolutely. Thaw the shrimp thoroughly, then pat them dry before cooking to avoid excess water in the pan.
How do I make zucchini noodles without a spiralizer?
Use a julienne peeler or mandoline for thin, noodle-like strips. Most grocery stores also offer pre-spiralized zucchini for convenience.
Is this recipe spicy?
The level of spiciness is moderate as written. You can easily dial it up or down by adjusting the amount of red pepper flakes or jalapeño.
What side dishes go well with this stir-fry?
This dish stands on its own but pairs nicely with a crisp green salad, steamed edamame, or a light cucumber and sesame salad for a refreshing contrast.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the shrimp or making the zucchini noodles soggy.
Can I double the recipe?
Yes, but cook the shrimp and veggies in batches for best results so the skillet is not overcrowded and the stir-fry remains crisp.
What others are reading
Nutritional Information (Per Serving, Approximate)
| Calories | Protein | Carbohydrates | Fat | Fiber |
|---|---|---|---|---|
| 250 | 29g | 12g | 9g | 4g |
Values will vary based on ingredient choices.
Final Thoughts
This spicy shrimp stir-fry with zucchini noodles captures everything home cooks crave in a reliable weeknight favorite: bright color, bold taste, and comforting texture with minimal effort. It’s a flexible, nutritious, and delightfully piquant dish sure to win repeat requests at your table.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32268664/spicy-shrimp-stir-fry-with-zucchini-noodles-recipe/
- https://kitchenconfidante.com/spicy-shrimp-with-zucchini-noodles-recipe
- https://food-network.app.link/u5wNvdcM9eb
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39817499/shrimp-pasta-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g46971097/stir-fry-recipes/
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