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.

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

Courtesy of Beautiful Eats & Things

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)

Courtesy of Chocolate For Basil

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

Courtesy of Savory Spicerack

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

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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!

Course: Main Course

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 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)

Instructions:

1. 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**

2. 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.

3. Next, add the sliced ginger and cook for 1-2 minutes, until fragrant and slightly crisp.

4. 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.

5. 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.

6. 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.

7. Add chopped cashews if desired and serve immediately!

8. Bon Appetit!

Need another Veggie-based dish idea? Check out: VEGGIE BROWN RICE STIR FRY

Any favorites from this Carrot and Zucchini Noodles Stir Fry with Shrimp + BHM Potluck post?