Description
These Ginger-Soy Zucchini Noodles with Shrimp are a light, flavorful, and healthy meal packed with fresh ingredients and Asian-inspired flavors. Tender shrimp are tossed with spiralized zucchini noodles, garlic, fresh ginger, and a savory soy sauce dressing. This quick, low-carb recipe is perfect for busy weeknight dinners, healthy lunches, or anyone looking for a delicious alternative to traditional pasta.
Ingredients
Seafood
- 1 lb large shrimp, peeled and deveined
Vegetables
- 4 medium zucchini, spiralized
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Oils and Sauces
- 2 tablespoons olive oil or sesame oil
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Other Ingredients
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame seeds
Instructions
- Prepare zucchini noodles: Wash the zucchini and use a spiralizer to create long zucchini noodles. Set aside.
- Season shrimp: Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
- Make sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes.
- Cook shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
- Sauté aromatics: In the same skillet, add garlic and grated ginger. Cook for about 30 seconds until fragrant.
- Cook bell pepper: Add the sliced red bell pepper and cook for 2 minutes until slightly tender.
- Cook zucchini noodles: Add the zucchini noodles and pour in the soy sauce mixture. Toss gently and cook for 2–3 minutes, avoiding overcooking to keep the zucchini slightly crisp.
- Combine shrimp and noodles: Return the cooked shrimp to the skillet and toss everything together.
- Finish and garnish: Add fresh lime juice and garnish with green onions and sesame seeds. Serve immediately while warm.
Notes
- Pat the zucchini noodles dry before cooking to prevent excess moisture.
- Avoid overcooking the zucchini, as it releases water and becomes soft.
- Replace shrimp with chicken, tofu, or salmon if desired.
- Add shredded carrots or mushrooms for extra vegetables.
- Use tamari or coconut aminos for a gluten-free option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Seafood, Healthy Recipes, Low-Carb Meals
- Method: Stovetop
- Cuisine: Asian-Inspired
