Shrimp Stir Fry with Zucchini Noodles
Fresh shrimp, tender-crisp veggies and spiral cut zucchini noodles stir fried in a spicy sauce!
Foto: Spend With Pennies
Ingredients
- ½ pound medium shrimp (peeled & deveined)
- 12 ounces Green Giant Zucchini Veggie Spirals (1 package)
- 1 carrot (julienned or ½ cup matchstick carrots)
- 1 red bell pepper (sliced into strips)
- 2 tablespoons olive oil (divided)
- 2 teaspoons minced fresh ginger
- 2 cloves garlic (minced)
- ¼ cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar (packed)
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha (or to taste)
- ½ teaspoon toasted sesame oil
- 1 tablespoon sesame seeds (optional topping)
- 1 tablespoon sliced green onions (optional topping)
Steps
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Prepare zucchini pasta according to package instructions by either microwaving, boiling, or steaming. When finished cooking, drain well and set aside.
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Meanwhile, heat 1 tablespoon of olive oil in a separate large pan or wok over medium heat. Add shrimp in a single layer and cook on both sides until pink (about 2-3 minutes). Transfer shrimp to a separate bowl and set aside.
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Add remaining 1 tablespoon of olive oil to the pan and add red pepper strips and carrot. Cook until softened (about 5 minutes).
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Add minced ginger and garlic and cook until fragrant (about 30 seconds).
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In a small bowl, whisk together ingredients for sauce (chicken broth, soy sauce, brown sugar, corn starch, Sriracha, and sesame oil) and set aside.
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Return cooked shrimp and zucchini noodles to the pan and pour prepared stir fry sauce evenly over all ingredients.
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Stir well and increase heat to high. Cook until sauce is thickened.
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Serve topped with sesame seeds and/or scallions, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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