Shrimp and Pineapple Zucchini Noodle Stir-fry
Shrimp and Pineapple Zucchini Noodle Stir-fry
Ingredients
For the Stir-fry
- 1 pound large shrimp, peeled, deveined, tails on or off
- 4 zucchini, medium, spiralized into noodles
- 1 1/2 cups fresh pineapple, cut into 1/2-inch chunks
- 2 bell peppers, any color, thinly sliced
- 2 cups broccoli florets, small
- 2 carrots, medium, julienned or thinly sliced
- 1/2 red onion, small, thinly sliced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- as needed cooking spray
For the Low-Calorie Stir-fry Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey, or maple syrup for vegan
- 1/2 teaspoon sriracha, or more, to taste
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 2 tablespoons green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the stir-fry sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and sriracha. In a separate tiny bowl, dissolve the cornstarch in water to create a slurry. Add the cornstarch slurry to the sauce mixture and whisk until well combined. Set aside.
⏱️ 5 min
- 2
Heat a large non-stick skillet or wok over medium-high heat. Spray generously with cooking spray. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 4 min
- 3
Add a little more cooking spray to the same skillet. Add the bell peppers, broccoli florets, carrots, red onion, and pineapple chunks. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender and pineapple is slightly softened.
⏱️ 5 min
- 4
Add the grated ginger and minced garlic to the vegetables and pineapple. Stir-fry for another 1 minute until fragrant.
⏱️ 1 min
- 5
Add the zucchini noodles to the skillet. Pour the prepared stir-fry sauce over the vegetables, pineapple, and noodles. Toss gently to coat. Cook for 1-2 minutes, just until the zucchini noodles are slightly softened but still have a bite. Be careful not to overcook, as they can become watery.
⏱️ 2 min
- 6
Return the cooked shrimp to the skillet and toss everything together to combine and heat through.
⏱️ 1 min
- 7
Serve immediately, garnished with sliced green onions and sesame seeds, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Pineapple Zucchini Noodle Stir-fry
Ingredients
For the Stir-fry
- 1 pound large shrimp, peeled, deveined, tails on or off
- 4 zucchini, medium, spiralized into noodles
- 1 1/2 cups fresh pineapple, cut into 1/2-inch chunks
- 2 bell peppers, any color, thinly sliced
- 2 cups broccoli florets, small
- 2 carrots, medium, julienned or thinly sliced
- 1/2 red onion, small, thinly sliced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- as needed cooking spray
For the Low-Calorie Stir-fry Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey, or maple syrup for vegan
- 1/2 teaspoon sriracha, or more, to taste
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 2 tablespoons green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the stir-fry sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and sriracha. In a separate tiny bowl, dissolve the cornstarch in water to create a slurry. Add the cornstarch slurry to the sauce mixture and whisk until well combined. Set aside.
⏱️ 5 min - 2
Heat a large non-stick skillet or wok over medium-high heat. Spray generously with cooking spray. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 4 min - 3
Add a little more cooking spray to the same skillet. Add the bell peppers, broccoli florets, carrots, red onion, and pineapple chunks. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender and pineapple is slightly softened.
⏱️ 5 min - 4
Add the grated ginger and minced garlic to the vegetables and pineapple. Stir-fry for another 1 minute until fragrant.
⏱️ 1 min - 5
Add the zucchini noodles to the skillet. Pour the prepared stir-fry sauce over the vegetables, pineapple, and noodles. Toss gently to coat. Cook for 1-2 minutes, just until the zucchini noodles are slightly softened but still have a bite. Be careful not to overcook, as they can become watery.
⏱️ 2 min - 6
Return the cooked shrimp to the skillet and toss everything together to combine and heat through.
⏱️ 1 min - 7
Serve immediately, garnished with sliced green onions and sesame seeds, if desired.
⏱️ 2 min