Low Carb Stir-Fried Noodles with Vegetables and Shrimp
Elevate your dinner menu with this vibrant and nutritious Low Carb Stir-Fried Noodles with Vegetables and Shrimp recipe! Perfect for keto and low-carb lifestyles, this dish swaps traditional noodles for zoodles—fresh zucchini noodles—for a guilt-free pasta alternative. Succulent shrimp, colorful bell peppers, crunchy carrots, and tender broccoli florets come together in a flavorful stir-fry, enhanced by the aromatic duo of garlic and ginger. A savory soy sauce-based dressing ties the dish together, with optional oyster sauce adding an extra layer of richness. Quick to prepare in just 30 minutes, this one-pan meal is light, satisfying, and packed with wholesome ingredients that make it ideal for busy weeknights. Garnish with green onions and red pepper flakes for a pop of freshness and heat, and enjoy a healthy, restaurant-quality meal right at home! Keywords: low carb dinner, zucchini noodles, stir-fried shrimp, healthy stir-fry recipes.
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Recipe Information
Ingredients
- 3 medium-sized Zucchini (for zoodles)
- 1 pound Raw shrimp, peeled and deveined
- 2 medium-sized Bell peppers (mixed colors, sliced)
- 1 medium-sized Carrot (julienned)
- 2 cups Broccoli florets
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 3 tablespoons Soy sauce or tamari (for gluten-free)
- 1 tablespoon Oyster sauce (optional, omit for stricter low-carb)
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil or avocado oil
- 2 stalks Green onions (sliced)
- 0.5 teaspoon Red pepper flakes (optional, for heat)
- Black pepper (to taste)
- Salt (to taste)
Instructions
Prepare the zucchini noodles (zoodles) using a spiralizer or vegetable peeler. Set them aside in a colander and lightly sprinkle with salt to draw out excess moisture.
Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat.
Add the raw shrimp to the skillet and season lightly with black pepper. Cook for 2-3 minutes per side, until the shrimp are pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil or avocado oil. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the sliced bell peppers, julienned carrot, and broccoli florets to the skillet. Stir-fry the vegetables for 4-5 minutes until tender-crisp.
Meanwhile, combine the soy sauce or tamari, sesame oil, and oyster sauce (if using) in a small bowl. Whisk until well mixed.
Add the zucchini noodles to the skillet with the vegetables. Toss everything together and cook for 2-3 minutes until the zoodles are heated through but not overly soft.
Return the cooked shrimp to the skillet and pour the sauce over the mixture. Toss everything until well coated, cooking for an additional 1-2 minutes.
Sprinkle with sliced green onions and red pepper flakes (if using) before serving.
Serve hot and enjoy your low-carb stir-fried noodles!
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4365 mg | 190% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.8 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3786 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
