Shrimp Stir Fry with Zucchini Noodles
Fresh shrimp, tender-crisp veggies and spiral cut zucchini noodles stir fried in a spicy sauce!
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- ½ pound medium shrimp (peeled & deveined)
- 12 ounces Green Giant Zucchini Veggie Spirals (1 package)
- 1 carrot (julienned or ½ cup matchstick carrots)
- 1 red bell pepper (sliced into strips)
- 2 tablespoons olive oil (divided)
- 2 teaspoons minced fresh ginger
- 2 cloves garlic (minced)
- ¼ cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar (packed)
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha (or to taste)
- ½ teaspoon toasted sesame oil
- 1 tablespoon sesame seeds (optional topping)
- 1 tablespoon sliced green onions (optional topping)
Langkah-langkah
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.
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