Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup hoisin sauce
  • 1 Tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
  • 3 Tablespoons olive oil, divided
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced fresh ginger

  • 1 pound jumbo shrimp, shelled and deveined

  • 1 medium bell pepper, sliced
  • 1/2 cup shredded carrots
  • 2/3 cup sliced red onions
  • 1 cup sugar snap peas
  • 2 medium zucchini, cut into noodles (See Kelly’s Note)
  • 
 Toasted sesame seeds, for garnish

Instruction

  • In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
  • Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
  • Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
  • Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
  • Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.
  • Kelly’s Note:

  • You can make zucchini noodles using a variety of gadgets, including a mandoline (pictured in recipe), a spiralizer or a vegetable peeler.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!