Spicy Shrimp Stir-Fry with Zucchini Noodles
Plump shrimp are tossed in a delicious stir-fry sauce.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
45 mins
Zucchini noodles are the perfect base for a flavor-packed low-carb stir-fry.
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Ingredients
- 2 lb. zucchini noodles
- 1/2 cup low-sodium soy sauce
- 2 Tbsp. oyster sauce
- 2 Tbsp. sherry or dry white wine
- 1 Tbsp. sugar
- 1/4 tsp. red pepper flakes
- 3 Tbsp. peanut or vegetable oil
- 1 bunch scallions, whites thinly sliced, greens cut into 2-inch pieces
- 1 1/2 lb. large shrimp, peeled and deveined
- Kosher salt and black pepper, to taste
- 8 oz. baby bell peppers, thinly sliced into rings
- 1 small jalapeño pepper, thinly sliced
- 2 garlic cloves, minced
- 1 Tbsp. minced fresh ginger
Directions
- Step 1Bring a few cups of water to a boil in a large pot with a steamer basket in place. Add the zucchini noodles to the steamer, cover and cook, stirring halfway through, until tender, about 3 minutes. Remove the steamer basket to the sink and let the noodles drain and dry out a little.
- Step 2Whisk the soy sauce, oyster sauce, sherry, sugar and red pepper flakes in a medium bowl. Set aside.
- Step 3Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the scallion greens and stir until charred, 30 to 45 seconds. Remove to a plate.
- Step 4Pat the shrimp dry and season with salt and pepper. Add 1 tablespoon peanut oil to the skillet. Add half the shrimp in a single layer and cook, turning once, until opaque and cooked through, 3 to 4 minutes. Remove to the plate with the scallions. Repeat with the remaining shrimp; remove to the plate.
- Step 5Let the pan get very hot again. Add the remaining 1 tablespoon peanut oil. Add the bell peppers and jalapeño and cook, stirring, until browned, 2 minutes. Reduce the heat to medium low and stir in the garlic, ginger and scallion whites; cook 1 to 2 more minutes.
- Step 6Add the sauce to the skillet and heat through. Remove from the heat and toss in the shrimp and scallion greens. Serve over the zucchini noodles.
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