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Zucchini Noodle Stir Fry with Shrimp & Soy Reduction Recipe

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This Zucchini Noodle Stir Fry with Shrimp is a delightful blend of fresh ingredients and savory flavors, perfect for a quick weeknight dinner. The unique ginger soy reduction elevates the dish, making it both satisfying and light.

Ingredients

Scale
  • 4 medium zucchinis (about 1 pound), spiralized into noodles
  • 1 pound large shrimp, peeled and deveined
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil (or sesame oil)
  • Salt and pepper to taste
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish)
  • 1/4 cup soy sauce (low sodium recommended)
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)

Instructions

  1. Begin by spiralizing your zucchinis into noodles using a spiralizer. Aim for thin noodles for easier cooking. Set them aside on a clean kitchen towel to absorb excess moisture while you prepare the other ingredients.
  2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Wait about 1-2 minutes until the oil shimmers, indicating it's hot enough for cooking.
  3. Add the minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds, stirring constantly to prevent burning, until fragrant. You’ll know it’s ready when the garlic starts to turn golden.
  4. Next, toss in the shrimp. Cook for approximately 3-4 minutes, flipping occasionally until the shrimp are pink and opaque. Avoid overcrowding the pan to ensure even cooking; work in batches if necessary.
  5. Once the shrimp are cooked, add the sliced red and yellow bell peppers along with the snap peas. Stir-fry for about 2-3 minutes, until the vegetables are tender-crisp. They should be vibrant in color and slightly softened but still have a crunch.
  6. Now, add the spiralized zucchini noodles to the skillet. Stir well to combine and continue cooking for an additional 2-3 minutes. The noodles should begin to soften but not become mushy. Watch closely to avoid overcooking.
  7. While the stir-fry is cooking, prepare the ginger soy reduction. In a small bowl, mix together the soy sauce, honey, rice vinegar, and grated ginger. In another bowl, combine the cornstarch with water to create a slurry.
  8. Pour the soy mixture over the stir-fry, stirring to coat everything evenly. Then, gradually add the cornstarch slurry while stirring, allowing it to thicken for about 1-2 minutes. You’ll notice the sauce becoming glossy and slightly thicker.
  9. Season the stir-fry with salt and pepper to taste, adjusting according to your preference. Remove from heat.
  10. Serve immediately, garnishing with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.

Nutrition

Keywords: Use a hot skillet to prevent steaming and ensure a nice stir-fry texture. Avoid overcooking the zucchini to maintain its structure. Fresh shrimp is recommended for the best flavor and texture.

Find it online: https://softtasty.com/zucchini-noodle-stir-fry-with-shrimp-soy-reduction-recipe/