Light and fresh, this stir fry recipe has a colorful rainbow of veggies mixed zucchini pasta and tender shrimp in a tangy sauce! 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!
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.
How to Make Shrimp Zucchini Pasta
This one-skillet dinner comes together in minutes!
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
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