Ingredients
Sauce
- 2 teaspoons Light Sesame Oil
- 5 tablespoons Low Sodium Soy Sauce
- 5 tablespoons Honey
- 1 tablespoon Oyster Sauce
- 1½ teaspoons Chili Garlic Sauce
Main
- 1 tablespoon + 2 teaspoons Light Sesame Oil (divided)
- 1 tablespoon Neutral Oil (such as vegetable or canola)
- 1 pound Large Shrimp (peeled and deveined)
- 1 large Shallot (finely diced, about scant ½ cup)
- 2 cloves Garlic (peeled and thinly sliced)
- ½ teaspoon Crushed Red Pepper Flakes (to taste)
- 3 medium Zucchini (spiralized or julienned)
- Kosher Salt and Ground Black Pepper (to taste)
Optional Garnishes
- Sliced Scallions
- Chopped Peanuts
- Fresh Cilantro
- Thai Basil
- Sesame Seeds
- Lime Wedges
Instructions
- Make Stir Fry Sauce: In a small measuring cup, whisk together 2 teaspoons of sesame oil, soy sauce, honey, oyster sauce, and chili garlic sauce. Set the sauce aside for later use.
- Cook the Shrimp: Heat the neutral oil in a large skillet over high heat until shimmering. Add the shrimp in a single layer without crowding the pan, and cook undisturbed for 1 minute. Then add the remaining 1 tablespoon of sesame oil and stir-fry the shrimp for 2-3 minutes until slightly charred and cooked through. Season generously with kosher salt and black pepper, remove from the pan, and set aside.
- Sauté Aromatics: Reduce heat to medium-high and return the skillet to heat. Add the diced shallots, sliced garlic, and crushed red pepper flakes, seasoning with salt and pepper. Cook, stirring occasionally, until softened, about 2 minutes.
- Add Stir Fry Sauce: Pour the prepared stir fry sauce into the pan with the aromatics. Whisk to combine, bring to a simmer, then immediately reduce heat to maintain a gentle simmer. Let the sauce cook for 5-6 minutes, stirring occasionally, until it thickens and reduces slightly.
- Add Zucchini Noodles: Add the spiralized zucchini noodles (zoodles) to the pan, stirring and tossing constantly to coat them evenly in the sauce. Cook for about 2 minutes, just until the zoodles soften slightly.
- Combine Shrimp and Zoodles: Return the cooked shrimp to the pan with the zucchini noodles. Toss everything together well to coat the shrimp in the sauce and warm through.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Squeeze fresh lime juice over the dish if desired and garnish with sliced scallions, chopped peanuts, fresh herbs such as cilantro or Thai basil, sesame seeds, and lime wedges. Serve immediately for best flavor and texture.
Notes
- Use light sesame oil divided to maximize the flavor layering—some for the sauce and some for cooking the shrimp.
- Do not overcrowd the pan when cooking shrimp to achieve a good sear and slight char.
- Cook the zucchini noodles just until slightly softened to avoid sogginess and retain some bite.
- You can adjust the heat level by modifying the amount of chili garlic sauce and crushed red pepper flakes.
- Optional garnishes add texture and fresh flavor to the finished dish but can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
