Jul 31
2013

Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce

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This quick shrimp and zucchini stir-fry recipe is elevated by a sumptuous miso sauce, with a hit of fresh ginger and garlic.
Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce | cookincanuck.com #recipe #stirfry #healthyrecipes

Apparently I’m on some sort of a kick. It must have been my recent trip to our local Asian market that inspired the recent recipes. First, it was the Tricolor Thai Salad with Zucchini & Yellow Squash. Then came the Chinese Noodles with Chicken, Bok Choy & Hoisin Sauce. And now I’m diving into the miso paste with this shrimp and zucchini stir-fry.

I’ve always said that I should take out stock in Kikkoman because my love of soy sauce and all-things salty and savory runs thickly through my veins. That may not be such a great thing for my sodium intake, but I justify that by running mile upon mile and hydrating with water and my favorite herbal tea. Okay, I realize that’s not the “doctor recommended” way to look at things, but so far my blood pressure’s not rebelling.

As with most stir-fries, this easy dinner recipe comes together quickly. Simmer the sauce while you peel the shrimp and slice the zucchini, which will each take you mere minutes to cook. I only used two-thirds of the sauce for the stir-fry and poured the rest over mounds of brown rice.

The miso, which can be found in the produce section of many supermarkets, adds a salty, rich taste to the sauce and balances well with the lime and orange juices. And don’t forget to use fresh ginger in the sauce. A potent hit of the savory root makes all the difference in the world.

The recipe:

The sauce:

Heat the canola oil in a medium saucepan set over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the garlic and red chili flakes, and cook for additional 30 seconds.

Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce | cookincanuck.com #recipe #stirfry #healthyrecipes

Add the chicken broth, lime juice, orange juice and rice vinegar. Cook, uncovered, for 5 minutes.

Reduce the heat to low, and stir in the miso, sesame oil and agave nectar. Stir until the miso dissolves into the sauce.

The stir-fry:

Heat the canola oil in a wok or large skillet set over high heat. Add the shrimp and cook, without stirring, until just cooked through, 1 minute per side. Remove the shrimp from the pan and set aside.

Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce | cookincanuck.com #recipe #stirfry #healthyrecipes

Add the zucchini to the pan and cook until just tender, about 3 minutes.

Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce | cookincanuck.com #recipe #stirfry #healthyrecipes

Combine the shrimp and zucchini on a serving dish. Drizzle two-thirds of the sauce over top and save the rest for another use (e.g., drizzling over rice).

Other zucchini recipes:

Summertime Zucchini Recipes | cookincanuck.com #recipe #zucchini
Cookin’ Canuck’s Tricolor Thai Salad with Zucchini & Yellow Squash
Cookin’ Canuck’s Roasted Vegetable Pasta Salad with Eggplant, Zucchini & Feta Cheese
Fifteen Spatulas Grilled Zucchini Rolls with Artichoke Pesto
Simply Recipes’ Spicy Turkey & Zucchini Burger Recipe
Life is Like a Dumpling’s Zucchini Ribbons with Feta, Olives & Pine Nuts

Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1 cup

Calories per serving: 208 cal

Fat per serving: Total Fat 7.8g / Saturated Fat 1.0g

Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

    The sauce:
  • 2 tsp canola oil
  • 1 tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 1/8 tsp red chili flakes
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp lime juice
  • 2 tbsp orange juice
  • 1 tsp rice vinegar
  • 2 tbsp white miso
  • 1 tsp sesame oil
  • 1 tsp agave nectar
  • The stir-fry:
  • 2 tsp canola oil
  • 3/4 lb. large shrimp, peeled and deveined
  • 1 large zucchini, cut into 1/4-inch thick semi-circles

Instructions

    The sauce:
  1. Heat the canola oil in a medium saucepan set over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the garlic and red chili flakes, and cook for additional 30 seconds.
  2. Add the chicken broth, lime juice, orange juice and rice vinegar. Cook, uncovered, for 5 minutes.
  3. Reduce the heat to low, and stir in the miso, sesame oil and agave nectar. Stir until the miso dissolves into the sauce.
  4. The stir-fry:
  5. Heat the canola oil in a large skillet set over high heat. Add the shrimp and cook, without stirring, until just cooked through, 1 minute per side. Remove the shrimp from the pan and set aside.
  6. Add the zucchini to the pan and cook until just tender, about 3 minutes.
  7. Combine the shrimp and zucchini on a serving dish. Drizzle two-thirds of the sauce over top and save the rest for another use (e.g., drizzling over rice).

Notes

Calories 208.3 / Total Fat 7.8g / Saturated Fat 1.0g / Cholesterol 172.3mg / Sodium 192.3mg / Total Carbohydrates 10.3g / Fiber 2.0g / Sugar 4.6g / Protein 24.4g / WW (Old Points) 4 / WW (Points+) 5

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{ 24 comments… read them below or add one }

1 DessertForTwo July 31, 2013 at 6:12 am

I think some of the best products are at the Asian market! I love to go! Next, I’ll be getting miso to make this :)

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2 Liz @ The Lemon Bowl July 31, 2013 at 6:24 am

I’m on the same kick! And I like it!! YUM!!!

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3 Tieghan July 31, 2013 at 6:57 am

I still have yet to try miso! I know, this is crazy. Especially since this stir fry looks so good! I need to try and find it somewhere soon. Then I need to make this delicious looking meal!

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4 Sommer @ ASpicyPerspective July 31, 2013 at 7:27 am

Yummy stir-fry!!

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5 carrian July 31, 2013 at 7:28 am

I love stir-fry!

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6 Lori @ RecipeGirl July 31, 2013 at 7:58 am

I wish my husband would get into eating stuff like this for dinner. He’d tell me he didn’t get enough. I need to change that! Looks wonderful.

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7 Georgia @ The Comfort of Cooking July 31, 2013 at 9:08 am

Love this light, lemony summer meal! Looks delicious!

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8 Mimi July 31, 2013 at 9:23 am

We’ve been eating shrimp and zucchini here in Vermont…would be fun to try a new sauce! Mom loves shrimp…

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9 Gerry @ Foodness Gracious July 31, 2013 at 9:24 am

There’s always so many awesome ingredients at Asian markets, especially the fresh fish in some of them and great prices too! Fantastic dish Dara!

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10 Lauren @ Climbing Grier Mountain July 31, 2013 at 11:54 am

I would love to cook in your kitchen sometime! I never make enough Asian dishes because in my crazy mind, I think they are to hard. This stir-fry looks amazing!

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11 Ashley@BakerbyNature July 31, 2013 at 12:34 pm

So this is too funny! I’ve been sitting at my desk trying to think of what to make for dinner tonight with the shrimp and zucchini we have in the fridge! And then I see this! It’s fate. I’ll let you know how it turns out!

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12 Kalyn July 31, 2013 at 1:19 pm

Wow, definitely a winner!

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13 Kristen July 31, 2013 at 5:23 pm

Oh how I’m loving this stir-fry recipe, Dara!

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14 Nikki July 31, 2013 at 8:59 pm

I love sauteed/stir-fried zucchini. It’s one of my favorite foodie joys in life. This miso sauce looks great, too. I love the earthy, deep flavor of miso.

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15 Laura (Tutti Dolci) July 31, 2013 at 11:27 pm

I love shrimp stir-fry and that miso lime sauce sounds incredible!

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16 shelly (cookies and cups) August 1, 2013 at 7:37 am

Love this! It’s the perfect summer meal.

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17 Kelly August 1, 2013 at 11:29 am

I LOVE this recipe, it just screams summer! :)

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18 Kiran @ KiranTarun.com August 1, 2013 at 7:22 pm

Loving this so so much, Dara!! That yum miso lime sauce is so tempting :)

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19 kirsten@FarmFreshFeasts August 2, 2013 at 8:38 am

Dara,
My son especially would love this dish, as he’s a big shrimp fan (his first meal of the Summer of Kids Learning to Cook was grilled shrimp) but both kids really like Asian flavors–so perhaps this will encourage them to eat zucchini!
Thanks!

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20 carmen August 2, 2013 at 6:15 pm

I tried it as soon as I could…It’s delish!!

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21 Nutmeg Nanny August 9, 2013 at 7:00 pm

Oh, this looks so delicious :) the miso lime sauce sounds fantastic!!

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22 Carey August 22, 2013 at 12:57 pm

Do you use miso powder?

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23 Tracy March 31, 2014 at 9:14 pm

Wow! This looks fantastic! Thanks for the carb count, too…..I can definitely do this one!

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24 Passerby April 3, 2014 at 6:05 pm

Not sure if someone else mentioned it but you might wanna try Bragg’s Amino to satisfy your salty taste buds. It’s actually healthy and known to lower blood pressure.

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