Asian Shrimp Stir Fry

A few weeks ago, my mom and I were talking on the phone and she mentioned that my aunt had just bought a spiralizer and was in love with it. Since I am obsessed with kitchen gadgets, I was immediately curious to know all about it. My aunt had made zucchini noodles for her family instead of pasta for dinner and her family loved it. Now, don’t get me wrong, I am a pasta kinda gal, but I always try new things at least once.

I decided to look it up on Amazon (my best friend for shopping), and found a basic one for $9. I ordered it up and two days later (thank you Amazon Prime) it arrived. I ran to the store, bought tons of zucchini and other fresh veggies and decided to try a stir fry for dinner. I had had some baby shrimp in my freezer, so I decided to use those up in this recipe as well.

After whipping the stir fry up and LOVING how simple the spiralizer worked, the real test was in how my family rated the dinner. Keep in mind, I have three kids under the age of 9. They are pretty picky judges but even they gobbled this up and never once questioned why their pasta was green, hehe!!

Not only did I hit a home run with this dinner, but I found a new kitchen gadget that I will most definitely keep using!!

*If you do not have a spiralizer, you can use regular pasta or use a peeler to peel the zucchini into thin strips!!

Enjoy!

Ingredients:

• 1/2 cup chicken broth
• 1/4 cup Hoisin sauce
• 1 tbsp. soy sauce
• 2 tsp cornstarch
• 3 tbsp. olive oil, divided
• 1 tbsp. minced garlic
• 1 tsp ginger
• 1 lb shrimp (I used baby shrimp, but you could use jump shrimp)
• 1 red pepper, sliced
• 1/2 cup carrots, chopped
• 1/2 cup red onion, sliced
• 1 cup sugar snap peas
• 2 zucchinis (for your spiralizer) *
• Sesame seeds

Directions:

1. In a small bowl, combine the chicken broth, Hoisin sauce, soy sauce, and cornstarch. Set aside.
2. Add 2 tbsp. olive oil to a large pan and heat it for about a minute.
3. Add in the ginger and garlic, allowing to simmer for about 3-4 minutes.
4. Add the shrimp to the pan and cook until pink on all sides and cooked through. Remove shrimp from pan and set aside.
5. Add remaining 1 tbsp. oil to pan and saute the red pepper, carrots, red onion, and sugar snap peas.
6. Allow vegetables to cook for about 4-5 minutes, stirring every now and then.
7. Add in the prepared sauce from step 1 and allow to simmer until sauce thickens.
8. Return shrimp to pan and stir until all is combined.
9. Run the zucchinis through your spiralizer to create noodles, or cut with a peeler.
10. Add zucchini noodles to pan and stir to combine.
11. Sprinkle sesame seeds on top for an added crunch.
12. Serve!

Recipe adapted from: Just a Taste