Zucchini Noodle Stir-Fry with Garlic Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant, protein-packed meal where spiralized zucchini replaces pasta, tossed with succulent shrimp and garlic in a tangy-savory sauce. This asian-inspired low carb (high protein, dairy-free) ready in about 35 minutes pairs medium zucchini, shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Ingredients

• 2 medium zucchini
• 12 oz shrimp
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp red pepper flakes
• 1 cup, florets broccoli
• 1/2 cup, trimmed snow peas
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Spiralize 2 medium zucchinis into noodles and place in a colander; drain for 10 minutes, then pat dry with paper towels to remove excess moisture.
2. Step 2: Season 12 oz peeled and deveined shrimp with 1/4 tsp salt and 1/4 tsp black pepper.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, add shrimp in a single layer, and cook for 2-3 minutes per side until pink and opaque; remove and set aside.
4. Step 4: Add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant, then add 1 cup broccoli florets and 1/2 cup trimmed snow peas; cook for 3 minutes until crisp-tender.
5. Step 5: Return shrimp to skillet, add 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp red pepper flakes; toss to coat and cook for 1 minute until sauce thickens slightly.
6. Step 6: Add drained zucchini noodles and toss gently for 2-3 minutes until heated through and vegetables are tender-crisp.