Carrot and Zucchini Noodles Stir Fry with Shrimp is a recipe that adds a light and healthy addition to your meal choice. Not only is it bursting with color from the various veggies that are included, but it also has a nice hint of heat (mostly from the ginger + sprinkles of red pepper flakes) and the optional pieces of cashews give it a nice crunch. Trust me–this stir fry is BOMB and you wouldn’t even believe that the spiraled carrots and zucchini weren’t noodles!
OK, so It’s officially Black History Month and I am super ecstatic!
This is the month that we all get a chance to celebrate the trailblazers and pioneers who fought tirelessly to keep us all united and strong throughout our country!
So many great names and faces who have added such value to our society and the way that we now live and enjoy our lives.
Regardless of the many events that are happening in our country today, I still choose to salute and honor those who fought (and who continue to fight) to build our community and prove that even the most positive minds (whether in large numbers or small numbers) can/will rise.
On a lighter note, to kick things off for Black History Month, I am honored to have been chosen to be a part of the 2018 BHM Potluck.Black History Month Virtual Potluck from 27 of the best black food bloggers from around the globe, who have come together to share our favorite recipes. Click To Tweet
Believe me when I tell you, Ya’ll—there a lot of different flavors, food styles, and everything in between to choose from!
There’s something for everyone. You won’t want to miss out on these delicious Meat Entrees, Seafood Entrees, Vegetarian Entrees, Beverages and Desserts on this list.
As you can see, I’m bringing Carrot and Zucchini Noodles Stir Fry with Shrimp to the Potluck this year!
BLACK HISTORY MONTH VIRTUAL POTLUCK
(27 recipes from the best black food bloggers from around the globe):
Beautiful Eats & Things | Turkey Sausage Stuffed Collard Green Wraps
Better With Biscuits | Fresh Corn Pudding
Beyond The Bayou Food Blog | Creole Seafood Courtbouillon
Brandi’s Diary | Better than Jiffy Cornbread from Scratch
Butter Be Ready | Southern Style Mac and Cheese
Chef Kenneth | Fried Sweet Potato Hand Pie
Chocolate For Basil | Pilau and Kachumbari (Spiced Rice with Pico)
Cooks with Soul | Braised Short Rib Meatloaf
D.M.R. Fine Foods | Cinnamon Raisin Bread Pudding with Maple Glaze
Dash of Jazz | Nigerian Jollof Rice
Domestic Dee | Fried Peach Pies
Eat.Drink.Frolic. | Olive Oil Braised Collard Greens
Food Fidelity | Mofongo Relleno (Mashed Plantains with Garlic Shrimp)
Food is Love Made Edible | Buttermilk Biscuits with Fried Chicken and Tabasco Honey
HomeMadeZagat | Shrimp with Spicy Curry Cream Sauce
Houston Food Fetish | Sweet Almond Tea Cakes
In the Kitchen w/Kmarie | Pineapple Lemonade
Marisa Moore Nutrition | Bourbon Peach Glazed Salmon
Meiko and The Dish | Candied Bourbon Peach Cobbler
My Life Runs On Food | Lentil Soup and Roast Okra
Raised on Ramen | Orange Glazed Brussels Sprouts
Savory Spicerack | Creamy Seafood Stew
Simply LaKita | Blackberry Cobbler
The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze
The Kitchenista Diaries | Smothered Turkey Wings
The Seasoning Bottle | Honey Turmeric Skillet Chicken
Carrot and Zucchini Noodles Stir Fry with Shrimp
Carrot and Zucchini Noodles Stir Fry with Shrimp is a recipe that adds a light and healthy addition to your meal choice. Not only is it bursting with color from the various veggies that are included, but it also has a nice hint of heat (mostly from the ginger + sprinkles of red pepper flakes) and the optional pieces of cashews give it a nice crunch. Trust me--this stir fry is BOMB and you wouldn't even believe that the spiraled carrots and zucchini weren't noodles!
- 2 large zucchinis, spiraled + lightly squeezed to remove excess water
- 6 medium carrots, peeled + spiraled
- 1-2 lbs colossal shrimp
- 2 tsp vegetable oil
- 2 tsps corn starch
- 1 Tbsp brown sugar (Can substitute w/ honey)
- 1/4 cup gluten-free soy sauce + 1 1/2 Tbsps
- 1/2 tsp sesame oil
- 1/2 purple cabbage, thinly sliced
- 1/2 cup spinach
- 2 cloves garlic, minced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 cup snow peas (I used frozen)
- 5 slices of ginger
- 1 Tbsp red pepper flakes (optional)
- handful of cashews, chopped (optional)
In a medium bowl, combine the shrimp with vegetable oil, sesame oil, cornstarch, sugar, 1 1/2 tablespoons of soy sauce, and crushed red pepper flakes. Then set aside until ready to use. **You can also do this 30 minutes before you begin so that shrimp marinates longer**
Add 1 Tbsp of vegetable oil to a large cast iron skillet or wok over medium-high heat. Once heated, add the shrimp. Cook shrimp on each side (about 3-4 minutes) until they turn pink and then remove from skillet or wok and set aside again.
Next, add the sliced ginger and cook for 1-2 minutes, until fragrant and slightly crisp.
Now, add the spiraled carrots + zucchini, bell peppers, snow peas, and purple cabbage to the pan, tossing everything together. Lower the heat to the medium level.
Stir in the spinach until it’s just wilted and continue to toss everything. In a small bowl, whisk together the soy sauce and corn starch ensuring there there aren't any lumps present.
Pour the soy sauce mixture over the veggies and let the sauce thicken for 3-5 minutes while you continue to gently toss everything together in the sauce. Add the shrimp again and coat with the sauce as well by tossing everything together again.
Add chopped cashews if desired and serve immediately!
Need another Veggie-based dish idea? Check out: VEGGIE BROWN RICE STIR FRY
Feeling for something “Zucchini themed” for dessert? Try this delicious recipe:
Any favorites from this Carrot and Zucchini Noodles Stir Fry with Shrimp + BHM Potluck post?