Easy Keto Shrimp Zoodle Stir-Fry Recipe

If you’re on a keto journey or just want to try a low-carb meal that doesn’t skimp on taste, this shrimp zoodle stir-fry will hit the spot. Packed with tender shrimp, vibrant veggies, and zucchini noodles (“zoodles”), it’s the kind of dish that’ll make you forget carbs even exist. Best part? It’s quick, easy, and perfect for busy weeknights or meal prep.

Why Shrimp and Zoodles Work So Well Together

Shrimp is a keto superstar. It’s high in protein, low in carbs, and cooks up in minutes. Zoodles, on the other hand, are a fantastic substitute for traditional noodles—they’re light, low in carbs, and soak up all the delicious flavors of your sauce. Together, they make a powerhouse meal that feels indulgent but keeps your macros on point.

Ingredients You’ll Need

For this recipe, you don’t need any fancy or hard-to-find items. Everything can be grabbed during a quick trip to the grocery store:

For the stir-fry:

  • 1 pound (about 450g) of raw shrimp, peeled and deveined
  • 3 medium zucchinis (spiralized into zoodles)
  • 1 red bell pepper, sliced thin
  • 1 cup broccoli florets
  • 1 small carrot, julienned (optional for those keeping strict keto)
  • 3 cloves garlic, minced
  • 2 tablespoons avocado oil (or any high-heat oil)

For the sauce:

  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger paste (or finely minced fresh ginger)
  • 1 teaspoon chili garlic sauce (adjust for heat preference)
  • 1 teaspoon erythritol or monk fruit sweetener (optional, but adds balance)
  • 1 tablespoon water (to thin the sauce, if needed)

Toppings (optional but recommended):

  • Sesame seeds
  • Chopped green onions
  • Crushed peanuts or almonds (for extra crunch)

Let’s Get Cooking!

1. Prep the Ingredients

This step is all about setting yourself up for success. Stir-fry recipes move quickly, so having everything ready before you start cooking makes life way easier.

  • Spiralize your zucchini into zoodles. If you don’t have a spiralizer, many stores sell pre-made zucchini noodles.
  • Pat your shrimp dry with paper towels to help them sear nicely.
  • Chop all your veggies and set them aside in separate bowls.

2. Make the Sauce

In a small bowl, whisk together the soy sauce, sesame oil, ginger paste, chili garlic sauce, and sweetener. Set it aside—it’s the secret weapon that brings everything together.

3. Cook the Shrimp

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for about 2 minutes per side, or until they’re pink and opaque. Remove the shrimp from the pan and set aside.

4. Stir-Fry the Veggies

Add the remaining tablespoon of avocado oil to the same pan. Toss in the garlic and stir for about 30 seconds until fragrant. Then, add the broccoli, bell pepper, and carrot (if using). Stir-fry for 3–4 minutes, or until the veggies are tender but still crisp.

5. Add the Zoodles

Throw the zoodles into the pan with the veggies. Stir everything together and cook for 2–3 minutes. You want the zoodles to soften slightly, but don’t overcook them—they can get soggy fast.

6. Combine Everything

Return the cooked shrimp to the pan and pour the sauce over the top. Toss everything together so the sauce coats the shrimp, zoodles, and veggies evenly. Let it cook for another minute or two to heat through.

7. Serve and Garnish

Plate your stir-fry, sprinkle on sesame seeds, green onions, or crushed nuts, and serve it up while it’s still hot.

Pro Tips for Perfect Shrimp Zoodle Stir-Fry

 

  • Don’t Salt the Zoodles Early. Zucchini releases water when salted, which can make your stir-fry watery. If you want to salt them, do it after cooking.
  • Use High Heat. Stir-frying is all about quick cooking at high temperatures. This keeps the veggies crisp and the shrimp tender.
  • Work in Batches if Needed. Overcrowding the pan lowers the heat and makes everything steam instead of stir-fry.
  • Customize the Heat. Like it spicy? Add more chili garlic sauce or a pinch of red pepper flakes.

Why You’ll Love This Recipe

  • Quick to Make. From prep to plate, you’re looking at 30 minutes tops.
  • Customizable. Don’t like broccoli? Swap it for snap peas. Want more protein? Throw in some cooked chicken or tofu alongside the shrimp.
  • Meal-Prep Friendly. This dish reheats surprisingly well, making it great for lunch the next day.

Does It Reheat Well?

Okay, one quick answer because it’s a common concern: yes, but with a catch. Zoodles are delicate and can get mushy if reheated too long. If you’re meal prepping, keep the sauce separate and add it just before eating to keep everything fresh.

Serving Suggestions

This dish is great on its own, but if you’re feeling fancy, pair it with:

  • Cauliflower Rice: For extra bulk without the carbs.
  • A Side Salad: A simple cucumber or cabbage salad with a tangy dressing would complement the stir-fry perfectly.

Nutritional Breakdown (Per Serving)

Here’s an approximate breakdown to help you stick to your keto goals (assuming four servings):

  • Calories: 220
  • Net Carbs: 6g
  • Protein: 28g
  • Fat: 9g

A Quick Personal Note on This Recipe

When I first tried keto, I thought I’d miss my favorite noodle dishes. Then I found zoodles, and let me tell you—they’re a game changer. I’ve made this shrimp stir-fry so many times I could do it blindfolded. It’s the kind of meal that makes you look forward to dinnertime, even when you’re tired or pressed for time.

Give it a shot, tweak it to your liking, and let it become a regular in your keto rotation. Trust me, you won’t regret it.

Print

Easy Keto Shrimp Zoodle Stir-Fry Recipe

A quick and healthy keto shrimp zoodle stir-fry packed with juicy shrimp, fresh zucchini noodles, and colorful veggies in a savory sauce. Perfect for a low-carb dinner or meal prep option!

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Dinner
  • Method: Stir-Fry
  • Cuisine: American, Keto, Low-Carb
  • Diet: Gluten Free

Ingredients

Scale
  • 1 lb raw shrimp, peeled and deveined
  • 3 medium zucchinis, spiralized
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 small carrot, julienned (optional for stricter keto)
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil

For the Sauce:

  • 3 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tsp ginger paste or minced ginger
  • 1 tsp chili garlic sauce (adjust for heat)
  • 1 tsp erythritol or monk fruit sweetener (optional)
  • 1 tbsp water

Optional Toppings:

  • Sesame seeds
  • Chopped green onions
  • Crushed peanuts or almonds

Instructions

  1. Spiralize zucchinis into zoodles. Prep shrimp and chop veggies.
  2. Mix sauce ingredients in a small bowl and set aside.
  3. Heat 1 tbsp avocado oil in a skillet or wok over medium-high heat. Sear shrimp for 2 minutes per side until pink and opaque. Remove and set aside.
  4. Add remaining oil to the skillet, sauté garlic for 30 seconds, then add broccoli, bell pepper, and carrot. Stir-fry for 3–4 minutes until tender-crisp.
  5. Add zoodles and stir-fry for 2–3 minutes until slightly softened.
  6. Return shrimp to the pan and pour in the sauce. Toss to coat and cook for 1–2 more minutes.
  7. Serve hot with sesame seeds, green onions, or crushed nuts on top.

Notes

  • For less watery zoodles, avoid salting them before cooking.
  • Adjust spice level by increasing or reducing chili garlic sauce.
  • Store leftovers in an airtight container for up to 2 days.

 

Nutrition

  • Serving Size: 1 serving
  • Calories: 220 Sugar: 3g Sodium: 720mg Fat: 9g Saturated Fat: 1.5g Unsaturated Fat: 6.5g Trans Fat: 0g Carbohydrates: 6g Fiber: 2g Protein: 28g Cholesterol: 170mg

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