Shrimp Stir Fry with Zucchini Noodles

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If you like stir fry, you’ll love this shrimp zucchini pasta recipe!

Light and fresh, this stir fry recipe has a colorful rainbow of veggies mixed zucchini pasta and tender shrimp in a tangy sauce!

plated Shrimp Zucchini Pasta

This post is sponsored by Walmart and SheKnows Media.

Easy Shrimp Stir Fry

  • This dinner is made in just one skillet, which means less mess and fewer dishes.
  • Using ready-made spiral zucchini noodles and pre-shredded carrots makes prep extra fast.
  • Low carb and loaded with veggies and protein, shrimp zucchini pasta is a guilt-free dish that even the kids will love!
Green Giant Veggie Spirals package

Ingredients for Shrimp Zucchini Pasta 

Zucchini Spirals – Purchase frozen zucchini pasta spirals to keep prep extra fast, you can find them in the frozen food aisle. If you can’t find them in the frozen food section, make homemade zucchini noodles in place.

Vegetables Choose colorful and crunchy veggies like bell peppers and carrots. To keep it lower in carbs, omit the carrots and replace them with broccoli or cauliflower florets, mushrooms, shredded cabbage, or Brussels sprouts.

Shrimp Use medium sized shrimp, 41-50 or 51-60 shrimps per pound, depending on where you get them. They’re bite-sized, quick to cook, and easy to eat. You can substitute thinly sliced chicken in place.

Stir Fry Sauce This simple sauce is made from ingredients that are likely already in the pantry and refrigerator. Adjust the amount of sugar or add some extra sriracha for some heat. In a pinch, a bottle of stir-fry or teriyaki sauce will work.

Toppings Top this shrimp zucchini pasta with some sesame seeds, chopped scallions, or crushed peanuts.

Shrimp Stir Fry with Zucchini Noodles in a pan

How to Make Shrimp Zucchini Pasta

This one-skillet dinner comes together in minutes!

  1. Prep zucchini spirals according to the package directions and set them aside.
  2. Cook shrimp until they’re just pink and set them aside.
  3. Sauté veggies until softened, and then add ginger and garlic.
  4. Add the sauce along with the shrimp and zucchini and cook until thickened.

Storing Leftovers

  • Keep shrimp zucchini pasta in a covered container in the refrigerator for up to 3 days.
  • Reheat on the stovetop and add a dash or two of soy sauce or sriracha to refresh the flavors.

More Delicious Stir Fry Recipes

Have you tried this Shrimp Stir Fry with Zucchini Noodles? Leave a comment and rating below!

plated Shrimp Zucchini Pasta

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Shrimp Stir Fry with Zucchini Noodles

Fresh shrimp, tender-crisp veggies and spiral cut zucchini noodles stir fried in a spicy sauce!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Stir Fry

  • ½ pound shrimp medium peeled & deveined
  • 12 ounces Green Giant Zucchini Veggie Spirals 1 package
  • 1 carrot julienned or ½ cup matchstick carrots
  • 1 red pepper sliced into strips
  • 2 tablespoons olive oil divided
  • 2 teaspoons fresh ginger peeled and minced
  • 2 cloves garlic minced

Stir Fry Sauce

  • ¼ cup chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons tightly packed brown sugar
  • 1 tablespoon corn starch
  • 1 teaspoon Sriracha or to taste
  • ½ teaspoon sesame oil
  • 1 tablespoon sesame seeds optional topping
  • 1 tablespoon scallions chopped, optional topping
  • Prepare zucchini pasta according to package instructions by either microwaving, boiling, or steaming. When finished cooking, drain well and set aside.

  • Meanwhile, heat 1 tablespoon of olive oil in a separate large pan or wok over medium heat. Add shrimp in a single layer and cook on both sides until pink (about 2-3 minutes). Transfer shrimp to a separate bowl and set aside.

  • Add remaining 1 tablespoon of olive oil to the pan and add red pepper strips and carrot. Cook until softened (about 5 minutes).

  • Add minced ginger and garlic and cook until fragrant (about 30 seconds).

  • In a small bowl, whisk together ingredients for sauce (chicken broth, soy sauce, brown sugar, corn starch, Sriracha, and sesame oil) and set aside.

  • Return cooked shrimp and zucchini noodles to the pan and pour prepared stir fry sauce evenly over all ingredients.

  • Stir well and increase heat to high. Cook until sauce is thickened.

  • Serve topped with sesame seeds and/or scallions, if desired.

  • Green Giant makes beet, carrot, and butternut squash veggie noodles that can be used as an alternative to zucchini spirals.
  • If zucchini spirals aren’t available in the frozen food section, you can make your own with this easy zoodles recipe. 

Calories: 151 | Carbohydrates: 16g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 92mg | Sodium: 924mg | Potassium: 548mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3666IU | Vitamin C: 56mg | Calcium: 89mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Main Course, Seafood

Cuisine American, Chinese

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

pot full of Shrimp Zucchini Pasta with writing
close up of Shrimp Zucchini Pasta on a plate with writing
plated Shrimp Zucchini Pasta with a title
Shrimp Zucchini Pasta cooked in the pot and plated with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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