This quick shrimp and zucchini stir-fry recipe is elevated by a sumptuous miso sauce, with a hit of fresh ginger and garlic. 209 calories and 3 Weight Watchers Freestyle SP
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
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.
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 recipe:
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.
Add the zucchini to the pan and cook until just tender, about 3 minutes.
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:
Baked Zucchini Fries with Pesto Yogurt Dipping Sauce
Tricolor Thai Salad with Zucchini & Yellow Squash
Roasted Vegetable Pasta Salad with Eggplant, Zucchini & Feta Cheese
Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce
Ingredients
The Sauce:
- 2 teaspoons canola oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- 1/8 teaspoon red chili flakes
- 1/2 cup low-sodium chicken broth
- 2 tablespoon lime juice
- 2 tablespoon orange juice
- 1 teaspoon rice vinegar
- 2 tablespoon white miso
- 1 teaspoon sesame oil
- 1 teaspoon agave nectar
The Stir-Fry:
- 2 teaspoon canola oil
- 3/4 pound large shrimp peeled and deveined
- 1 large zucchini cut into 1/4-inch thick semi-circles
Instructions
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.
- 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 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.
- Add the zucchini to the pan and cook until just tender, about 3 minutes.
- 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
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Ann Davis-Rowe
Loved this! We had limes and miso that needed to be used and this could not have been more perfect. We added some saddening mushrooms and carrots and soba noodles just because we had them. This will be in rotation for sure!
Maryhagerman
Made this tonight with this vegetable. My husband who thinks he doesn’t like zucchini took a 2nd helping. Will make again. Great
wilhelmina
This is the kind of meal I crave all summer. Zuccini and shrimp pair so well together!
Denay DeGuzman
I discovered this recipe on Pinterest. The shrimp and zucchini were calling my name. This healthy dish is easy to make and is incredibly flavorful. It’s the perfect mid-week meal!
Snapback Caps
I don’t always comment on food blogs but when I do it’s because I tried the recipe and it was incredible!
Nicolai @ Instphil
Wonderful recipe. Thanks a lot for sharing this. I will certainly try it and post the feedback here.
Lucy
I just made this recipe and I really liked the sauce, I love miso and am always looking for new ways to use it. However, I find it very misleading that you say this feeds 4 people. Four people? It is just 1 zucchini and a big handful of shrimp! I used a whole pound of shrimp and a big zucchini and it was enough for my husband and I (adding rice!) And my toddler who had some 4 shrimp and 4 slices of zucchini. Very misleading… i recommend doubling it for 4 people
Courtney
I don’t always comment on food blogs but when I do it’s because I tried the recipe and it was incredible! Definitely making this again, thanks for sharing!
Passerby
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.
Tracy
Wow! This looks fantastic! Thanks for the carb count, too…..I can definitely do this one!
Carey
Do you use miso powder?
Nutmeg Nanny
Oh, this looks so delicious 🙂 the miso lime sauce sounds fantastic!!