Spicy Shrimp Stir-Fry with Zucchini Noodles

Nutrition Notes

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

Preparation

1. 1

   Step 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. 2

   Step 2

   Whisk the soy sauce, oyster sauce, sherry, sugar and red pepper flakes in a medium bowl. Set aside.
3. 3

   Step 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. 4

   Step 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. 5

   Step 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. 6

   Step 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.

7. Bon appetit!