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Healthy Shrimp and Zucchini Noodle Stir-Fry Easy Creamy Peanut Sauce Recipe

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A quick and healthy stir-fry featuring tender shrimp and crisp zucchini noodles tossed in a creamy, tangy peanut sauce. Perfect for busy weeknights, this dish is light yet satisfying with bold flavors.

Ingredients

Scale
  • 1 pound (450g) peeled and deveined medium shrimp (fresh or thawed frozen)
  • 4 medium zucchinis spiralized into noodles (about 4 cups or 300g)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 stalks green onions, thinly sliced
  • 1 small red bell pepper, thinly sliced (optional)
  • 1/3 cup (80ml) creamy peanut butter (natural, unsweetened preferred)
  • 3 tablespoons (45ml) low-sodium soy sauce or tamari
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon (5ml) sesame oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2–4 tablespoons (30-60ml) water
  • Fresh cilantro or basil for garnish
  • Chopped roasted peanuts for garnish (optional)
  • 1 tablespoon (15ml) neutral oil (avocado or canola) for cooking
  • Salt and pepper to taste

Instructions

  1. Spiralize 4 medium zucchinis into noodles (about 4 cups or 300g). If using store-bought, drain excess moisture by placing noodles in a colander with a pinch of salt for 10 minutes, then gently squeeze out water.
  2. In a mixing bowl, whisk together 1/3 cup creamy peanut butter, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon sesame oil, and 2 tablespoons water. Add more water 1 tablespoon at a time if sauce is too thick. Set aside.
  3. Pat dry shrimp with paper towels and season lightly with salt and pepper. Thinly slice red bell pepper and green onions. Mince garlic and grate fresh ginger.
  4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  5. In the same pan, add more oil if needed. Add garlic, ginger, and sliced bell pepper. Stir-fry for about 2 minutes until fragrant and slightly softened.
  6. Add zucchini noodles to the pan and stir-fry gently for 2-3 minutes until tender but still slightly firm.
  7. Return cooked shrimp to the pan. Pour the creamy peanut sauce over everything and toss gently to coat evenly. Cook for an additional 1-2 minutes to heat through and combine flavors.
  8. Remove from heat. Garnish with sliced green onions, chopped roasted peanuts, and fresh cilantro or basil. Add crushed red pepper flakes if desired.

Notes

Salt zucchini noodles and drain to prevent sogginess. Avoid overcrowding shrimp in the pan to get a good sear. Adjust peanut sauce thickness with water. Use tamari or coconut aminos for gluten-free option. Sauce can be made ahead and stored refrigerated for up to 3 days.

Nutrition

Keywords: shrimp stir-fry, zucchini noodles, peanut sauce, healthy dinner, quick meal, low-carb, gluten-free, easy recipe

Find it online: https://evabake.com/healthy-shrimp-and-zucchini-noodle-stir-fry-easy-creamy-peanut-sauce-recipe/