As we complete one week into the New Year, many of us are focusing on eating healthier and making better food choices.  A great way to incorporate more vegetables in your diet is by using one of my favorite gadgets in the kitchen…the Spiralizer!  It takes ordinary vegetables and turn them in to delicious artsy curls and makes them more versatile so you can use them in so many different ways.  They are great to use on all kinds of vegetables like squash, carrots, potatoes, cucumbers (I can’t wait to share my Tuna/Cucumber Salad with you!), and many more!

Today’s recipe is Thai Shrimp with Zucchini Noodles.  It is a super easy  weeknight meal that is not only healthy and incorporates lots of wonderful vegetables but is so yummy!  It will become a family favorite instantly!  I like to take this basic recipe and substitute different veggies like peppers and mushrooms and even use a different protein like chicken.  It is so easy to make it your own!

Thai Shrimp with Zucchinni N


  • 1/2 cup chicken or vegetable broth
  • 1/4 cup hoisin sauce
  • 1 Tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
  • 3 Tablespoons olive oil, divided
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced fresh ginger
 (sometimes I use the prepared squeeze kind found in your spice section in the grocery)
  • 1 pound jumbo shrimp, shelled and deveined
  • 12 oz. package bean sprouts
3 small bunches of baby bok choy
  • 1 jalapeno pepper chopped
  • 2 medium zucchini, cut into noodles
Toasted sesame seeds, for garnish


  1. In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
  2. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add in the jalapeno and saute until tender (about 5 minutes)  Add in the ginger and garlic and cook for an additional 2 minutes, stirring constantly.  Remove from pan and set aside.image
  3. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.image
  4. Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the sprouts, bok choy, and the zucchini noodles and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the jalapeno/ginger mixture back in and cook an additional minute.  image
  5. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, and cook, tossing to coat, for 1 minute.
  6. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.image

Bottom Line:  This recipe is versatile, easy, and delicious and easily incorporates your favorite veggies.  I like to serve it with some steamed shrimp dumplings on the side.  If you don’t have a spiralizer, you could also use a mandolin or vegetable peeler.  I got mine at Williams Sonoma and use it all the time so I will be sharing more recipes with you soon. I hope you try this recipe and share some of your veggie and protein substitutions with me!  I am Chef Frankie…always in the kitchen, having fun and cooking with wild abandonment!

You can find a great spiralizer here by following this link:^15536510254-sku^5965843@ADL10BMC-adType^PLA-device^c-adid^5879058197

1 Comments on “Thai Shrimp with Zucchini Noodles…A fresh start for 2016”

  1. Pingback: Kitchen Necessities….My List of the “Essentials” – reciperealities

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: