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Zucchini and Shrimp Stir Fry

Zucchini and Shrimp Stir Fry
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Saladmaster.
Summary
Who doesn't like a good stir-fry? No need to order take out, we have you covered! This recipe is fast, simple, and jam-packed with flavor without all the fat and carbs of regular stir-fry's.


 
  • Prep time
    20 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 1/2 cups
Dinner Main Dish Asian Seafood
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 290

  • Total Fat 10g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 185mg
  • Sodium 580mg
  • Total Carbohydrate 24g
    • Dietary Fiber 4g
    • Total Sugars 13g
  • Protein 28g
  • Potassium 902mg
  • Phosphorus 355mg
Dinner Main Dish Asian Seafood
Ingredients

Ingredients

  • chicken or vegetable broth
    1/2 cup
  • hoisin sauce
    1/4 cup
  • lower sodium soy sauce
    1 tbsp
  • corn starch or arrowroot powder
    2 tsp
  • garlic (minced)
    3 clove
  • fresh ginger (minced)
    1 tsp
  • jumbo shrimp (shelled and deveined)
    1 lbs
  • red onion (sliced)
    2/3 cup
  • red and/or yellow bell pepper (sliced)
    2
  • carrots (shredded)
    2
  • snow peas
    1 cup
  • zucchini (cut into noodles/spiralized)
    2
  • green onion (sliced)
    1
  • sesame seeds
    1 tbsp

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Directions

Directions

  1. Prepare the sauce: combine the broth, hoisin sauce, soy sauce, corn starch, garlic, and ginger in a small bowl and whisk until well mixed. Set aside.

  2. Heat oil in a large skillet or wok over medium high heat. Add onions to the pan and saute until the become translucent. Add shrimp and saute until the shrimp turn slightly pink, approximately 3 minutes. Remove shrimp and onions from the pan and place in a bowl.

  3. Add bell pepper, carrots, and snow peas to the pan. Cover and cook for 5 minutes, stirring occasionally.

  4. Re-whisk the sauce in case the starch has settled, then add the sauce mixture to the vegetables and stir until the sauce thickens. Add the cooked shrimp and onions and the zucchini noodles and toss to combine and coat everything with the sauce. Cover the skillet and cook for 5 minutes or until the zucchini is cooked through. Garnish with green onions and sesame seeds and serve.

Reviews

Reviews

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  • Recommended

    I just want to tell you how much I appreciate the inclusion of an actual SERVING SIZE in this recipe. Some recipe creators fail miserably to consider those of us who are concerned with such things. It's incredibly frustrating to try to figure out the calories of, say, 100 grams (not to mention other things) when a recipe blithely indicates that it serves 8-12. So, you have my very sincere thanks for specifying serving size! (And it was delicious.)