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Zucchini Noodle Shrimp Stir-Fry - Fresh, Fast, and Flavorful

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails optional)
  • 4 medium zucchini, spiralized into noodles (about 6–7 cups)
  • 1 tablespoon avocado or olive oil
  • 1 tablespoon sesame oil (divided, for flavor and finishing)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 red bell pepper, thinly sliced (optional but recommended)
  • 3 green onions, sliced (whites and greens separated)
  • 1/4 teaspoon red pepper flakes or 1 teaspoon sriracha (optional for heat)
  • 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
  • 1 tablespoon oyster sauce (or fish sauce for a stronger, saltier kick)
  • 1–2 teaspoons honey or maple syrup, to taste
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for slightly thicker sauce)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Fresh lime wedges, for serving
  • Salt and black pepper, to taste

Method
 

  1. Prep the zucchini noodles: Spiralize the zucchini and place the noodles on a clean kitchen towel. Lightly sprinkle with salt and let them sit 10 minutes to draw out extra moisture. Gently squeeze to remove excess water. Set aside.
  2. Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, honey, rice vinegar, and red pepper flakes or sriracha. If using cornstarch, whisk it separately with water, then stir into the sauce.
  3. Season the shrimp: Pat shrimp dry and season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
  4. Sear the shrimp: Heat avocado oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Remove to a plate.
  5. Sauté aromatics: In the same pan, add 1/2 tablespoon sesame oil, garlic, ginger, and the white parts of the green onions. Stir 30–45 seconds until fragrant. Don’t let the garlic brown.
  6. Add veggies: Toss in the sliced bell pepper and cook 2–3 minutes until crisp-tender.
  7. Cook the zoodles: Add zucchini noodles and the remaining 1/2 tablespoon sesame oil. Stir-fry 1–2 minutes. Keep the heat high and the cooking time short to prevent sogginess.
  8. Sauce and combine: Return shrimp to the pan. Pour in the sauce and toss everything for 1–2 minutes until glossy and warmed through. If using cornstarch, the sauce will lightly thicken.
  9. Finish and serve: Turn off heat. Sprinkle with sesame seeds and the green tops of the onions. Squeeze a little lime over the top. Taste and adjust salt, pepper, or heat as needed.