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!
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!