Asian Zucchini Noodle Stirfry W Shrimp Recipe

Name: Asian Zucchini Noodle Stirfry W Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chicken broth; 1/4 cup hoisin sauce; 1 tablespoon low sodium soy sauce; 3 tablespoons olive oil divided; 1 tablespoon minced garlic; 1 teaspoon fresh ginger minced; 1 pound shrimp jump, shelled and deveined; 1 bell pepper medium, sliced; 1/2 cup shredded carrots; 2/3 cup red onion sliced; 1 cup sugar snap peas; 2 medium zucchini cut into noodles; toasted sesame seeds for garnish

Servings: persons

1/2 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon low sodium soy sauce
3 tablespoons olive oil divided
1 tablespoon minced garlic
1 teaspoon fresh ginger minced
1 pound shrimp jump, shelled and deveined
1 bell pepper medium, sliced
1/2 cup shredded carrots
2/3 cup red onion sliced
1 cup sugar snap peas
2 medium zucchini cut into noodles
toasted sesame seeds for garnish

1
In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
2
Place a large saute pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
3
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
4
Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
5
Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup chicken broth, 1/4 cup hoisin sauce, 1 tablespoon low sodium soy sauce, 3 tablespoons olive oil divided, and more.

Yes, Asian Zucchini Noodle Stirfry W Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Zucchini Noodle Stirfry W Shrimp

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