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I love making this delicious Asian Shrimp Zucchini Noodles Recipe. It is easy to make, low in carbs, gluten-free, and loaded with veggies. This recipe takes only about 30 minutes to make and it’s so good!
I have to say, this seared Asian shrimp that I usually cook with zucchini noodles is one of my favorite low-carb meals I make. I always make it because I have zero guilt eating it and it keeps me full and satisfied.
To make this shrimp and zucchini noodle dish, I first sear the shrimp until almost cooked, toss in the zucchini noodles, and then cook it all in a simple and delicious sweet Asian-based sauce with ginger and garlic. Takes me just about 30 minutes and sometimes less. If you aren’t sure how to make zucchini noodles, also known as zoodles, then check out my post on how to make zucchini noodles.
Ingredients needed
Below is a list of ingredients you will need to make this Asian shrimp and zucchini noodle recipe. Full measurements are listed further down below in the recipe card.
- Jumbo Shrimp, shelled and deveined: use raw if possible.
- Olive Oil: or avocado oil
- Garlic Cloves, minced
- Fresh Ginger
- Chili Flakes, or to taste
- Yellow Bell Pepper, thinly sliced
- Large Carrots, spiralized
- Zucchini spiralized
- Sesame seeds to garnish
- White Onion, sliced
- Sea salt and freshly ground black pepper, to taste
- Chicken or Vegetable Broth
- Hoisin Sauce
- Cornstarch
- Low sodium soy sauce or coconut aminos
How to make it
- Make the sauce: In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
- Cook the shrimp: Heat oil in a large sauté pan or wok over medium heat. Add the garlic, ginger, and chili flakes and cook for 2 minutes, stirring constantly. Add in the shrimp and cook, stirring constantly, until cooked through and pink, about 3 minutes. Season the shrimp with sea salt and pepper and set aside on a plate.
- Saute the veggies: Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell peppers, carrots, and onions. Cook, stirring constantly, for 3 to 4 minutes until the vegetables are tender-crisp.
- Add the sauce: Stir in the Asian sauce and cook for an additional 2 minutes until the sauce thickens.
- Add the zucchini: Next, add zucchini noodles and cooked shrimp to the pan and stir well to combine. Garnish with sesame seeds and serve immediately. Enjoy!
Frequently asked questions
I don’t recommend actually cooking the zucchini noodles ahead. My experience with this is that they get soggy especially if you overcook them. But you can prepare the zoodles for this Asian Shrimp Zucchini Noodles Recipe ahead if you want to. Meaning you can spiralize them and place over some napkins. Sprinkle some salt over them and let them sit for about 30 minutes. Then transfer them into a container and use when you are ready. They stay fresh in the fridge for about 2-3 days
You can use chicken instead of shrimp of you prefer. You will cook it the same way and follow the same steps. The chicken will need a few more minutes to cook compared to shrimp.
You will get the best taste out of this dish if you use fresh garlic and fresh ginger. But if you do not have these on hand, you may use garlic powder or ginger powder.
How to prevent Soggy Zucchini Noodles
Here are a few tips on how you can make your zucchini noodles not soggy. First, do not overcook the zoodles. If you cook for more than 2 minutes they do get soggy. For this Asian Shrimp Zucchini Noodles Recipe, I tossed it in with the stir fry for about a minute. I love my zoodles to be a bit crunchy.
Also, Once you spiralize the zucchini, place it in a colander, sprinkle some salt on it, and rub it down. Leave it for about 10 minutes for some of the moisture to drain. Or you can place it on a paper towel instead.
Storing and reheating
- To store: If you have leftovers, place them in a sealed container in the fridge for up to 5 days. You can freeze for up to 3 months
- Reheating: I recommend you just reheat this in the microwave when ready to eat again. Reheat at 30-second increments until it is heated through.
More Zucchini Recipes
- Healthy Zucchini Muffins
- Pesto Shrimp Zoodles
- Chicken Alfredo Zoodles
- Easy Zucchini Fritters
- Zucchini Pizza Bites
- Greek Zucchini Moussaka
- Zucchini Lasagna Boats
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- Honey Garlic Chicken Tenderloin
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Asian Shrimp Zucchini Noodles Recipe
Ingredients
- 1 pound Jumbo Shrimp, shelled and deveined
- 2 tablespoons Olive Oil, divided
- 2 Garlic Cloves, minced
- 1 teaspoon Minced Fresh Ginger
- 1/2 teaspoon Chili Flakes, or to taste
- 1 Yellow Bell Pepper , thinly sliced
- 2 Carrots, spiralized
- 2 large Zucchini, spiralized
- 1 tablespoon Sesame seeds, to garnish
- 1 large White Onion, sliced
- Sea salt and freshly ground black pepper, to taste
Sauce ingredients:
- 1/2 Cup Chicken or Vegetable Broth
- 1/4 Cup Hoisin Sauce
- 2 tablespoons Low sodium soy sauce , or coconut aminos
- 2 teaspoons Cornstarch
Instructions
- In a small bowl, whisk together the sauce ingredients (1/2 Cup Chicken or Vegetable Broth, 1/4 Cup Hoisin Sauce, 2 tablespoons Low sodium soy sauce , and 2 teaspoons Cornstarch) until well combined. Set aside.
- Heat 2 tablespoons Olive Oil in a large sauté pan or wok over medium heat. Add the 2 Garlic Cloves (minced), 1 teaspoon Minced Fresh Ginger, and 1/2 teaspoon Chili Flakes and cook for 2 minutes, stirring constantly.
- Add in the 1 pound Jumbo Shrimp and cook, stirring constantly, until cooked through and pink, about 3 minutes.
- Season the shrimp with sea Sea salt and freshly ground black pepper and set aside on a plate. Add the remaining 1 Tablespoon of olive oil to the pan, then add the 1 Yellow Bell Pepper (sliced), 2 Carrots (spiralized), and 1 large White Onion (sliced).
- Cook, stirring constantly, for 3 to 4 minutes until the vegetables are tender-crisp.
- Stir in the Asian sauce and cook for an additional 2 minutes until the sauce thickens.
- Add the 2 large Zucchini (spiralized) and cooked shrimp to the pan, and stir well to combine.
- Garnish with 1 tablespoon Sesame seeds and serve immediately. Enjoy!
Video
Notes
- Use avocado oil instead of olive oil
- You can swap the shrimp with chicken if you prefer
- Store leftovers in the fridge for up to 3 days.
- Use fresh garlic and fresh ginger, if possible, for the best taste. Otherwise, you can swap with 2 tsp garlic powder and one teaspoon ginger powder.
- You can find raw shrimp in frozen form. Thaw them ahead, clean and devein.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is amazing
Even though I didn’t have cornstarch. I just used some potato flakes.
Even my hubby loved it!
Glad he loved it. Thanks for the feedback
Hi… can you use frozen noodles? How many cups do you need? Thank you
You technically can but am afraid the frozen zoodles will be a bit more watery. Thaw out first and drain. I would say about 4 cups. One cup for each serving.
Made this for dinner tonight, but did a tuna steak instead of shrimp because that’s what I had at hand and used butternut squash noodles instead of zuchini and carrots. It turned out great! The sauce is so flavorful and the pepper and onion add a very good touch to the noodles.
Thanks for the great recipe! I will forsure be making this again, but next time shrimp!
So glad you loved it. Thanks for the feedback