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

Shrimp and zucchini noodles make a quick, light dinner that still feels satisfying. The flavors are bright, the texture is crisp-tender, and everything comes together in one pan. If you like takeout-style stir-fries but want something lighter, this is your recipe.

It’s perfect for a weeknight, but it’s special enough for a casual dinner with friends. Best of all, you can tweak it based on what you have on hand.

What Makes This Recipe So Good

• Fast and simple: From start to finish, you’re looking at about 20 minutes. Most of the time is prepping the zucchini.
• Light but filling: Zucchini noodles keep it low-carb while the shrimp adds plenty of protein.
• Fresh flavors: Garlic, ginger, and a splash of soy sauce bring the savory punch you want in a stir-fry.
• Flexible: Add bell peppers, snap peas, or mushrooms.

  Swap shrimp for chicken or tofu—no problem.

• One-pan cleanup: Less mess, more dinner. Everything cooks in a skillet or wok.

What You’ll Need

• 1 pound raw shrimp, peeled and deveined (medium or large)
• 3 medium zucchini, spiralized into noodles (zoodles)
• 2 tablespoons avocado oil or other high-heat oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1 small red bell pepper, thinly sliced (optional but recommended)
• 2 green onions, sliced (white and green parts separated)
• 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
• 1 tablespoon oyster sauce (or hoisin for a sweeter profile)
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar or lime juice
• 1/2 teaspoon red pepper flakes or a small fresh chili, thinly sliced (optional)
• 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for slightly thicker sauce)
• Kosher salt and black pepper, to taste
• Sesame seeds, for garnish (optional)
• Fresh cilantro or basil, chopped, for garnish (optional)

How to Make It

1. Prep the zucchini noodles: Spiralize the zucchini and place the noodles on a clean kitchen towel. Lightly sprinkle with salt and let sit 10 minutes to draw out moisture.

   Gently squeeze to remove excess water.

2. Pat the shrimp dry: Dry shrimp with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and don’t steam.
3. Make the sauce: In a small bowl, mix soy sauce, oyster sauce, sesame oil, rice vinegar, and red pepper flakes.

   If you want a slightly thicker sauce, stir in the cornstarch slurry.

4. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
5. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned.

   Transfer to a plate. Don’t overcook.

6. Stir-fry aromatics and veggies: Add the remaining 1 tablespoon oil. Toss in garlic, ginger, and the white parts of the green onions.

   Stir 20–30 seconds until fragrant. Add bell pepper and cook 1–2 minutes until crisp-tender.

7. Add zucchini noodles: Increase heat if needed. Add zoodles and toss constantly for 1–2 minutes.

   You want them warmed through with a slight bite, not limp.

8. Finish with sauce and shrimp: Return shrimp to the pan. Pour in sauce and toss for 30–60 seconds until everything is coated and the sauce slightly thickens.
9. Taste and adjust: Add a splash more soy sauce for salt, vinegar or lime for brightness, or red pepper flakes for heat. Turn off heat.
10. Garnish and serve: Sprinkle with sesame seeds, the green parts of the scallions, and cilantro or basil if using.

    Serve immediately.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Zucchini noodles will soften as they sit.
• Reheating: Warm gently in a skillet over medium heat for 1–2 minutes. Avoid the microwave if you can—it can make the zoodles mushy.
• Make-ahead tips: Spiralize zucchini and mix the sauce up to 24 hours ahead.

  Cook shrimp and stir-fry right before serving for best texture.

Why This is Good for You

• High in protein: Shrimp provides lean protein with minimal fat, helping you feel full without weighing you down.
• Low-carb base: Zucchini noodles keep the meal light while adding fiber and micronutrients like vitamin C and potassium.
• Healthy fats and flavor: A small amount of sesame and avocado oil brings heart-healthy fats and rich taste.
• Smart sodium control: Using low-sodium soy sauce helps manage salt while keeping the savory flavor you want.

Common Mistakes to Avoid

• Overcooking the shrimp: Shrimp go from juicy to rubbery fast. Pull them as soon as they turn pink and opaque.
• Skipping the zoodle drain: Zucchini holds water. Salting and squeezing helps prevent a watery stir-fry.
• Overcrowding the pan: Too many ingredients at once will steam instead of sear.

  Use a large pan and high heat.

• Adding sauce too early: If you add sauce before the zoodles heat through, they’ll release more water and thin the sauce.
• Using low heat: Stir-fry needs high heat for quick cooking and bright, crisp textures.

Variations You Can Try

• Lemon-garlic twist: Swap rice vinegar for lemon juice and add lemon zest. Finish with extra garlic and parsley.
• Spicy sriracha: Stir 1–2 teaspoons sriracha into the sauce and top with sliced chili.
• Thai-inspired: Use fish sauce instead of oyster sauce, add a squeeze of lime, and finish with fresh basil and peanuts.
• Sesame-ginger: Add extra grated ginger and a teaspoon of honey. Finish with toasted sesame seeds.
• Veggie boost: Add snap peas, mushrooms, or baby spinach.

  Cook sturdier veggies first; delicate greens go in at the end.

• Protein swap: Use chicken, tofu, or scallops. For tofu, press it well and sear until golden before adding the veggies.

FAQ

Can I use frozen shrimp?

Yes. Thaw completely in the fridge or under cold running water, then pat dry.

Removing excess moisture helps the shrimp sear instead of steam.

How do I keep the zucchini noodles from getting soggy?

Salt and drain the zoodles, cook them quickly over high heat, and avoid letting them sit in the pan after the sauce goes in. Serve right away.

What if I don’t have a spiralizer?

Use a julienne peeler or a sharp knife to cut thin strips. Many stores also sell pre-spiralized zucchini in the produce section.

Is there a gluten-free option?

Use tamari or coconut aminos instead of regular soy sauce, and choose a gluten-free oyster or hoisin sauce if using.

Everything else is naturally gluten-free.

Can I meal prep this?

You can prep components. Spiralize zucchini and mix the sauce ahead, and peel the shrimp. Cook everything just before eating for the best texture.

What can I serve with it?

Try a side of steamed edamame, a simple cucumber salad, or a bowl of jasmine or cauliflower rice if you want something heartier.

In Conclusion

Shrimp and Zucchini Noodle Stir-Fry is fast, fresh, and flexible—exactly what a weeknight dinner should be.

With a handful of ingredients and simple technique, you get bright flavors and satisfying texture without the heaviness. Keep this one in your rotation, and switch it up with the variations when you want something a little different. It’s a reliable go-to that tastes great every single time.