Shrimp & Zucchini Noodle
Shrimp are basically the MVP of GLP-1 proteins - high protein, almost no fat, done in 4 minutes. This bowl puts them with zucchini noodles in an umami-forward sauce that works for the whole table. The family gets lo mein noodles in the same sauce. You get the lighter build. Same flavors. Same meal. Just different noodles.
Allergens:
Ingredients
Sauce:
For the family:
Ingredient notes:
- Shrimp - Large (21–25 count) or extra-large work best. Fresh or frozen (thawed) both work. Pat dry before cooking - moisture is the enemy of a good sear.
- Zucchini noodles - Spiralize at home or use store-bought. The salting and drying step is non-negotiable - zucchini releases a lot of water and will make the sauce watery without it.
- Soy sauce/tamari - Low-sodium is important - the sauce concentrates as it cooks. Tamari is gluten-free and slightly richer. Coconut aminos can substitute for a lower-sodium, sweeter option.
- Sesame oil - Use toasted sesame oil, not plain. It’s darker and far more aromatic. Don’t increase the quantity - a small amount does significant work.
- Lo mein noodles - Family add-on. Linguine is a practical substitute. Reserve ¼ cup pasta water before draining - it helps the sauce cling.
Recipe Instructions
- Make the sauce - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, garlic, honey, cornstarch, and red pepper flakes if using. Set aside. Have this ready before anything goes in the pan - this recipe moves quickly.
- Prep the zucchini noodles - Toss zucchini noodles with sea salt. Spread on a clean kitchen towel or paper towels and let sit for 5 minutes. Press gently to absorb moisture, then pat dry. This step prevents a watery bowl.
- Cook the lo mein - family add-on - Bring a large pot of salted water to a boil. Cook lo mein noodles per package instructions until al dente. Reserve ¼ cup pasta water before draining.
Move Moment - Body Squats - While the noodles cook: stand hip-width apart. Lower slowly for a count of 3 - thighs toward parallel. Rise for a count of 3. That’s 1 squat. Do 10. Rest 30 seconds. Repeat 2 more rounds.
- Cook the shrimp - Heat olive oil in a large wok or skillet over high heat until shimmering. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just curled. Do not overcrowd - cook in batches if needed. Remove shrimp and set aside.
- Cook the zucchini noodles - In the same pan over high heat, add the dried zucchini noodles. Toss quickly for 1–2 minutes - just until slightly tender but still with some bite. Return the shrimp to the pan.
- Sauce the bowl - Pour the sauce over the shrimp and zucchini noodles. Toss to coat and cook for 30–60 seconds until the sauce thickens slightly and clings to everything. Remove from heat.
- Finish the lo mein - family add-on - Drain the lo mein noodles. Return to the pot and toss with the remaining sauce, adding a splash of reserved pasta water if needed to loosen. Taste and adjust.
- Serve - Plate her bowl first - zucchini noodles, shrimp, and sauce. Serve the lo mein alongside for the family. Top everything with green onions and sesame seeds.
Recipe notes:
Sauce tip Make the sauce first and have it ready before anything goes in the pan. Once the heat is on, this recipe moves fast and you want both hands free.
On shrimp doneness Shrimp are done when they’re pink, opaque, and form a loose C-shape. A tight O-shape means overcooked. Pull them off the heat as soon as the C forms.
Nutrition Per Serving
Serving Size: 4oz shrimp + 2 cups zucchini noodles + sauce
| for you | for the family | |
|---|---|---|
| Calories | 190 | 290 |
| Protein | 30g | 34g |
| Total Fat | 4g | 4.5g |
| Total Carbohydrate | 9g | 29g |
| Dietary Fiber | 2g | 3g |
| Sugar | 4g | 5g |
| Sodium | 650mg | 700mg |
For you: 4oz shrimp + 2 cups zucchini noodles + ¼ of sauce batch. For the family: adds ~¾ cup cooked lo mein noodles. Values are approximate and will vary with shrimp size and noodle portion. Nutritional information is estimated and provided for general guidance.