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

This Zucchini Noodle Shrimp Stir-Fry is a weeknight winner that tastes like takeout but feels light and bright. You get juicy shrimp, crisp-tender zucchini noodles, and a glossy, garlicky sauce that clings to every bite. It cooks fast, uses simple ingredients, and doesn’t weigh you down.

If you’re looking for a low-carb meal that still satisfies those noodle cravings, this one checks all the boxes. Plus, it’s easy to customize with whatever veggies you have on hand.

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

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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.

What Makes This Recipe So Good

• Quick to make: From start to finish, you’re looking at about 20 minutes. Perfect for busy nights.
• Light but satisfying: Zucchini noodles give you the noodle experience without the heaviness.
• Balanced flavor: A simple sauce with garlic, ginger, soy, and a touch of honey gives savory, sweet, and umami notes.
• Protein-packed: Shrimp cook fast and bring lean protein and a nice bite.
• Flexible: Add bell peppers, snap peas, or mushrooms.

  Swap the shrimp if needed. It’s hard to mess up.

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

Step-by-Step Instructions

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.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 2 days.

  Zucchini noodles soften over time, but the flavor stays great.

• Reheating: Warm gently in a skillet over medium heat for 1–2 minutes. Avoid the microwave if possible; it can make the zoodles watery.
• Make-ahead tips: Spiralize zucchini and mix the sauce up to 24 hours in advance. Cook shrimp fresh for best texture.

Health Benefits

• Low-carb and lower calorie: Zucchini noodles deliver volume and fiber with far fewer carbs than traditional noodles.
• High-quality protein: Shrimp provides lean protein to keep you full and support muscle health.
• Micronutrient-rich: Zucchini and bell peppers bring vitamin C, potassium, and antioxidants.
• Healthy fats: Sesame and avocado oil add flavor and help your body absorb fat-soluble vitamins.
• Gluten-free friendly: Use tamari and check your sauces to keep it fully gluten-free.

What Not to Do

• Don’t overcook the zucchini noodles: They only need 1–2 minutes.

  Any longer and they’ll turn mushy.

• Don’t crowd the shrimp: Cook in batches if needed. Crowding steams them and kills the sear.
• Don’t skip drying the zoodles: Excess moisture waters down the sauce and texture.
• Don’t over-salt early: Soy sauce and oyster sauce are salty. Taste at the end before adding more salt.
• Don’t let garlic burn: Burnt garlic turns bitter fast.

  Keep the heat controlled during the aromatic step.

Variations You Can Try

• Spicy garlic shrimp: Add extra red pepper flakes and a teaspoon of chili crisp for heat and crunch.
• Coconut-lime twist: Swap honey with a touch of coconut sugar and add 2–3 tablespoons coconut milk. Finish with extra lime.
• Teriyaki style: Use teriyaki sauce in place of soy/oyster, reduce or omit honey, and add pineapple tidbits.
• Extra veggie power: Toss in snap peas, mushrooms, or baby spinach in step 6.
• Different protein: Try thinly sliced chicken, tofu, or scallops. Adjust cook time accordingly.
• Nutty crunch: Top with chopped peanuts or cashews for texture.
• Garlic-butter finish: Stir in a small knob of butter at the end for a rich, restaurant-style gloss.

FAQ

How do I keep zucchini noodles from getting soggy?

Pat them dry after salting, cook them hot and fast, and avoid covering the pan.

The shorter the cook time, the better the texture.

Can I use frozen shrimp?

Yes. Thaw completely, pat very dry, and proceed as directed. Wet shrimp won’t sear well, so drying is key.

What can I use instead of oyster sauce?

Use fish sauce for a punchier, saltier flavor, or hoisin for sweeter notes.

If you use hoisin, reduce the honey.

Do I need a spiralizer?

It helps, but you can buy pre-spiralized zucchini or use a julienne peeler. A mandoline with a julienne blade also works.

Is this recipe meal-prep friendly?

Partially. Prep the sauce and zoodles ahead, but cook the shrimp and assemble just before eating to keep textures fresh.

Can I add real noodles?

Absolutely.

Mix in a small portion of cooked rice noodles or soba and reduce the zucchini slightly. Increase sauce by 25–50% if adding lots of noodles.

How spicy is it?

Mild by default. Add red pepper flakes, sriracha, or chili oil to heat things up to your liking.

What pan works best?

A large nonstick skillet or a wok is ideal.

You want high heat and lots of surface area so ingredients sear, not steam.

Final Thoughts

Zucchini Noodle Shrimp Stir-Fry gives you a quick, tasty dinner with fresh flavors and a light feel. It’s easy to make, easy to tweak, and it delivers that satisfying stir-fry vibe without the heaviness. Keep the heat high, the cook time short, and the sauce balanced, and you’ll have a weeknight staple you’ll want on repeat.

Add your favorite veggies, adjust the spice, and make it your own.