Ingredients

The following ingredients have 4 Servings
  • ½ pound shrimp (medium peeled & deveined)
  • 12 ounces Green Giant Zucchini Veggie Spirals™ (1 package)
  • 1 carrot (julienned or ½ cup matchstick carrots)
  • 1 red pepper (sliced into strips)
  • 2 tablespoons olive oil (divided)
  • 2 teaspoons fresh ginger (peeled and minced)
  • 2 cloves garlic (minced)
  • ¼ cup chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons tightly packed brown sugar
  • 1 tablespoon corn starch
  • 1 teaspoon Sriracha (or to taste)
  • ½ teaspoon sesame oil
  • 1 tablespoon sesame seeds (optional topping)
  • 1 tablespoon scallions (chopped, optional topping)

Instruction

  • Prepare zucchini noodles according to package instructions by either microwaving, boiling, or steaming. When finished cooking, drain well and set aside.
  • Meanwhile, heat 1 tablespoon of olive oil in a separate large pan or wok over medium heat. Add shrimp in a single layer and cook on both sides until pink (about 2-3 minutes). Transfer shrimp to a separate bowl and set aside.
  • Add remaining 1 tablespoon of olive oil to the pan and add red pepper strips and carrot. Cook until softened (about 5 minutes).
  • Add minced ginger and garlic and cook until fragrant (about 30 seconds).
  • In a small bowl, whisk together ingredients for sauce (chicken broth, soy sauce, brown sugar, corn starch, Sriracha, and sesame oil) and set aside.
  • Return cooked shrimp and zucchini noodles to the pan and pour prepared stir fry sauce evenly over all ingredients.
  • Stir well and increase heat to high. Cook until sauce is thickened.
  • Serve topped with sesame seeds and/or scallions, if desired.