Transform your dinner routine with this light yet satisfying Asian-inspired Honey Garlic Shrimp with Zucchini Noodles. This 20-minute meal combines succulent shrimp and tender-crisp zucchini noodles in a sweet-savory sauce that’s both healthy and incredibly flavorful.
Ingredients
For the Shrimp:
- 1 pound (450g) large shrimp, peeled and deveined
- 4 medium zucchini (about 2 pounds/900g)
- 3 tablespoons (45ml) olive oil
- 4 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
For the Sauce:
- ¼ cup (60ml) soy sauce (or tamari for gluten-free)
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) sesame oil
- 1 teaspoon (5g) cornstarch
- ¼ teaspoon (1g) red pepper flakes
For Garnish:
- 2 tablespoons sesame seeds
- 3 green onions, finely sliced
- Fresh cilantro leaves
- Lime wedges
Instructions
Step 1: Prepare Components
- Spiral zucchini into noodles using a spiralizer
- Pat shrimp dry with paper towels
- Whisk sauce ingredients in a small bowl
- Mince garlic and grate ginger
Step 2: Cook Shrimp
- Heat 2 tablespoons oil in large skillet over medium-high heat
- Add shrimp in single layer
- Cook 2 minutes per side until pink
- Remove to plate
Step 3: Make Sauce
- In same pan, add remaining oil
- Sauté garlic and ginger for 30 seconds
- Pour in sauce mixture
- Simmer until thickened, about 2 minutes
Step 4: Combine
- Add zucchini noodles to pan
- Cook 2-3 minutes until just tender
- Return shrimp to pan
- Toss everything together
- Garnish and serve immediately
Nutritional Information
Per serving (serves 4):
- Calories: 285
- Protein: 24g
- Carbohydrates: 18g
- Fiber: 3g
- Fat: 14g
- Sodium: 890mg
- Sugar: 12g
Total Time:
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
Pro Tips and Tricks
- Perfect Zucchini Noodles:
- Don’t overcook – they release water quickly
- Salt and drain before cooking
- Use medium-sized zucchini for best results
- Shrimp Tips:
- Don’t overcrowd the pan
- Pat dry before cooking
- Remove tails if desired
- Look for sustainable sources
- Sauce Secrets:
- Mix cornstarch thoroughly
- Adjust honey to taste
- Use low-sodium soy sauce
- Add extra red pepper for heat
Variations and Substitutions
- Protein Options:
- Chicken breast
- Tofu
- Scallops
- Sliced beef
- Noodle Alternatives:
- Sweet potato noodles
- Carrot noodles
- Spaghetti squash
- Regular pasta
- Sauce Variations:
- Use maple syrup instead of honey
- Add oyster sauce
- Include hoisin sauce
- Make it spicy with Sriracha
Frequently Asked Questions
Can I make this ahead of time?
Best served fresh, but you can prep components separately and assemble just before serving.
How do I prevent watery zucchini noodles?
Salt them first, let sit for 10 minutes, then pat dry before cooking.
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
Is this recipe keto-friendly?
Replace honey with a sugar-free substitute to make it keto-compatible.
Storage and Make-Ahead Tips
Immediate Storage
- Store components separately
- Keep in airtight containers
- Use within 2 days
- Don’t pre-mix with sauce
Meal Prep Strategy
- Spiralize zucchini ahead
- Mix sauce and store separately
- Clean shrimp day before
- Prep garnishes
Reheating Instructions
- Gentle reheat in skillet
- Add splash of water if needed
- Don’t microwave (makes zucchini too soft)
- Garnish fresh when serving
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