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spicy shrimp stir fry with zucchini noodles

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Spicy Shrimp Stir-Fry with Zucchini Noodles

Plump shrimp are tossed in a delicious stir-fry sauce.

Ingredients

  • 2 lb. zucchini noodles
  • 1/2 c. low-sodium soy sauce
  • 2 Tbsp. oyster sauce
  • 2 Tbsp. sherry or dry white wine
  • 1 Tbsp. sugar
  • 1/4 tsp. red pepper flakes
  • 3 Tbsp. peanut or vegetable oil
  • 1 bunch scallions, whites thinly sliced, greens cut into 2-inch pieces
  • 1 1/2 lb. large shrimp, peeled and deveined
  • Kosher salt and black pepper, to taste
  • 8 oz. baby bell peppers, thinly sliced into rings
  • 1 small jalapeño pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1 Tbsp. minced fresh ginger

Direction

  1. Bring a few cups of water to a boil in a large pot with a steamer basket in place. Add the zucchini noodles to the steamer, cover and cook, stirring halfway through, until tender, about 3 minutes. Remove the steamer basket to the sink and let the noodles drain and dry out a little.
  2. Whisk the soy sauce, oyster sauce, sherry, sugar and red pepper flakes in a medium bowl. Set aside.
  3. Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the scallion greens and stir until charred, 30 to 45 seconds. Remove to a plate.
  4. Pat the shrimp dry and season with salt and pepper. Add 1 tablespoon peanut oil to the skillet. Add half the shrimp in a single layer and cook, turning once, until opaque and cooked through, 3 to 4 minutes. Remove to the plate with the scallions. Repeat with the remaining shrimp; remove to the plate.
  5. Let the pan get very hot again. Add the remaining 1 tablespoon peanut oil. Add the bell peppers and jalapeño and cook, stirring, until browned, 2 minutes. Reduce the heat to medium low and stir in the garlic, ginger and scallion whites; cook 1 to 2 more minutes.
  6. Add the sauce to the skillet and heat through. Remove from the heat and toss in the shrimp and scallion greens. Serve over the zucchini noodles.