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Shrimp and Vegetable Stir-Fry
with zucchini noodles / carrots / mushrooms

Active: 30 min Total: 30 min

We know how much our community loves a saucy, Asian stir-fry, so we took this meal from 2017 and gave it even more flavorful, rich sauce.
Smarts: This is a great use for extra vegetables, so feel free to add more or sub in your favorites.

Tags

Ingredients

Servings:
4
Metric
Shrimp and Vegetable Stir-Fry:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Carrots - 8 oz, thinly sliced
  • Mushrooms, shiitakes - 8 oz, chopped (look for pre-chopped)
  • Zucchini - 12 oz, spiralized or sliced into ribbons with a peeler
  • Cilantro (opt) - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
  • Hot sauce (opt) - for serving
Stir-Fry Sauce:
  • Garlic - 3 cloves, chopped
  • Water - 1/2 cup
  • Bragg's / coconut aminos - 1/3 cup
  • Vinegar, rice - 2 Tbsp
  • Arrowroot powder - 1 tsp
  • Honey - 2 tsp
  • Oil, toasted sesame - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - Defrost shrimp. Rinse and pat dry. Season with some salt and pepper.
  2. Carrots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make stir-fry sauce - Combine garlic, water, aminos, vinegar, arrowroot powder, honey, and toasted sesame oil. (Can be done up to 5 days ahead)
  4. Mushrooms - Chop mushrooms (skip if using pre-chopped). (Can be done up to 3 days ahead)
  5. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
  6. Cilantro (if using) - Chop cilantro.

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Make

  1. Heat a wok over medium-high heat. Add cooking oil and then carrots. Saute until starting to brown in spots, 4 to 5 minutes. (Note: Add a splash of water to the pan at any point if the pan looks dry or the vegetables start to burn.)
  2. Next, add mushrooms to wok and continue cooking until carrots and mushrooms are tender, 3 to 4 minutes more.
  3. Add shrimp to the wok and cook everything together until shrimp are opaque and nearly cooked through, ~4 minutes.
  4. Push everything to the sides, leaving a hole in the center. Give the sauce a good stir and pour it into the hole. When sauce starts to bubble and thicken, toss everything together until well combined.
  5. Continue cooking everything together until sauce is thickened. Stir in zucchini noodles and cook for 1 to 2 minutes more, until zucchini is tender and shrimp is cooked through.
  6. Squeeze lemon juice over stir-fry.
  7. Serve stir-fry with cilantro on top. Add some hot sauce if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (20)
Gluten-free (5)
Paleo (1)
Vegetarian (7)

Most Helpful

My daughter was impressed I made the sauce from scratch. Everyone enjoyed this dish. We subbed chicken for shrimp; I think this would work well with any proteins.

By: Tina
Posted: Nov 24, 2020
Diet: Original
1 Helpful

14 reviews

Easy, filling, made great leftovers.

By: Nechama
Posted: Jan 10, 2021
Diet: Vegetarian
0 Helpful

So good! Even my step son liked the zoodles

By: Kimberly
Posted: Dec 22, 2020
Diet: Paleo
0 Helpful

I just don't like mushrooms. The rest of the family loves them and my husband was cooking this week, so we kept them in. Often, I can just pick around them and it's not a big deal. But this was another one where they really flavored everything. Which, if you like mushrooms is probably a great thing! I just don't care for them much.

By: Jennifer
Posted: Dec 17, 2020
Diet: Vegetarian
0 Helpful

Excellent! I doubled the sauce.

By: Dana
Posted: Dec 14, 2020
Diet: Original
0 Helpful

Next time: will double the sauce! My husband LOVED this.

By: Kristine
Posted: Dec 08, 2020
Diet: Original
0 Helpful

So good! Just used 1/2 the amount of noodles, but no one noticed.

By: Markell
Posted: Dec 08, 2020
Diet: Original
0 Helpful