This easy Garlic Shrimp with Zucchini Noodles is a perfect quick and easy low carb weeknight dinner. Tender shrimp are cooked with zucchini noodles and red peppers and then topped with a savory sauce made with sesame oil, coconut aminos, and garlic. {gluten free, paleo, whole30, keto}
I don't know about you but I'm loving all the alternative low carb noodles that have been the rage lately. Zucchini, summer squash, butternut squash and even beet noodles can be found premade at most supermarkets. I try to have one or two packages in my fridge and then when I make my kids a rice or pasta dish I swap these in.
I find that dishes like this Garlic Shrimp with Zucchini Noodles are even faster to make than a regular stir-fry because I don't have to wait for the rice to cook. All you do is toss the noodles in the stir-fry pan and cook for five minutes or so to warm them up.
It's that easy!
If you love shrimp, try this Old Bay Steamed Shrimp.
Whether you are following a keto diet or not, we all know that reducing our carb intake can help up maintain or even lose a few pounds. I use it to reset and cycle in and out of low carb all the time.
I tend to let myself indulge on the weekends then I spend the week making up for it. 😄
It's easy to adapt stir-fry recipes to be paleo or keto. I use coconut aminos in place of soy sauce and I don't add honey or any other type of sugar.
I usually drink a tall glass in the afternoon when I get a hankering for something sweet from the pantry and this helps me scratch that itch without binging on something high in sugar. The Southern Breeze Sweet Tea can really help with a low sugar diet!
Garlic Shrimp with Zucchini Noodles
Ingredients
- ½ lb shrimp, peeled
- 3 garlic cloves, chopped
- 2 tablespoon coconut aminos
- 2 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon rice vinegar
- ½ teaspoon ginger
- 1 tablespoon honey (omit if keto)
- 1 9 oz package of zucchini noodles
Instructions
- In a small bowl whisk 1 tablespoon sesame oil and all other sauce ingredients. Whisk well to incorporate the corn starch. Set aside.
- Warm 1 tablespoon sesame oil in a nonstick skillet over medium-high heat.
- Add garlic and saute for 2 minutes. Add shrimp and peppers and cook stirring now and then for 3 minutes or until shrimp turn pink.
- Add zucchini noodles and sauce to pan. Try to get sauce all over those zucchini noodles. Let cook a 4-5 minutes or until warmed to your liking and sauce thickens.
- Add salt to taste if necessary.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Tina says
I was looking for a quick meal prep for my son this morning before he heads out to work, and this is just the ticket! I happen to have all ingredients on hand to make this, and it will surely help him reach his weight loss goals for the Navy!
Karen Kelly says
I hope he loves it!
Lisa | Garlic & Zest says
We are starting our diet on Monday (sad face) so this whole meal is speaking to me. I'm putting it on the calendar for next week! Love the zoodles-- and a great idea to wash it down with zero calorie tea -- since I'm not allowed to have my glass of wine -- sniff!
Karen Kelly says
Good for you! Best of luck with your diet. It is so hard to give up that glass of wine!
Amy Nash says
These shrimp and zucchini noodles sound wonderful! It would be perfect for lunch, and I love how quick and easy it is to make!
Christina Shoemaker says
Yay I am LOVING that you used zoodles and coconut aminos in here! Two of my favorite things!! Can't wait to make!!
Jill says
I absolutely love iced tea so this is a product I need to try! Your recipe looks delicious too!
Mary Ann | The Beach House Kitchen says
I need to find this cold brew tea Karen. I love the flavors, and ice tea happens to be a weakness of mine! Love this easy shrimp and zoodles dish too! So nice and easy!
Karen Kelly says
Thanks Mary Ann and I think you would love this tea!
Albert Bevia says
I´m not on a low carb diet but I do tend to eat low carb during the week, just to keep everything in check, and then indulge in the weekends! just like you 🙂 I love all these new styles of veggie noodles, this dish looks amazing and so healthy
Celi says
How long can you keep this recipe in the fridge? I’m trying to meal prep.
Karen Kelly says
Hi Celi, I think three days would be the max. Good luck with your meal prep!
Food Lover says
Mmmmm love the Zoodles 🙂