Shrimp Stir-Fry with Zucchini Noodles and Ginger Soy Glaze
A vibrant stir-fry featuring tender shrimp and spiralized zucchini noodles tossed in a savory ginger soy glaze, ready in under 30 minutes. This asian-inspired keto (keto, low carb) ready in about 25 minutes pairs peeled and deveined large shrimp, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp avocado oil
- 3 cloves, minced garlic cloves
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce (or tamari for gluten free)
- 1 tbsp rice vinegar
- 1 tsp erythritol or keto-friendly sweetener
- 4 cups (about 2 medium zucchinis) zucchini noodles
- 2 stalks, sliced green onions
- 1 tsp for garnish sesame seeds
Instructions
- Step 1: Season 1 lb peeled shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add shrimp and cook for 2 minutes on each side until pink and opaque. Remove shrimp and set aside.
- Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
- Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp erythritol, cooking for 1 minute until the sauce thickens slightly.
- Step 5: Add 4 cups zucchini noodles and toss for 2-3 minutes until just tender but still firm.
- Step 6: Return shrimp to the pan and stir gently to combine and heat through for 1 minute. Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.
Frequently asked questions
How long does Shrimp Stir-Fry with Zucchini Noodles and Ginger Soy Glaze take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shrimp Stir-Fry with Zucchini Noodles and Ginger Soy Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Shrimp Stir-Fry with Zucchini Noodles and Ginger Soy Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shrimp Stir-Fry with Zucchini Noodles and Ginger Soy Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Shrimp Stir-Fry with Zucchini Noodles and Ginger Soy Glaze keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
