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 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.
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:
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
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
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DessertForTwo says
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 🙂
Liz @ The Lemon Bowl says
I’m on the same kick! And I like it!! YUM!!!
Tieghan says
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!
Sommer @ ASpicyPerspective says
Yummy stir-fry!!
carrian says
I love stir-fry!
Lori @ RecipeGirl says
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.
Georgia @ The Comfort of Cooking says
Love this light, lemony summer meal! Looks delicious!
Mimi says
We’ve been eating shrimp and zucchini here in Vermont…would be fun to try a new sauce! Mom loves shrimp…
Gerry @ Foodness Gracious says
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!
Lauren @ Climbing Grier Mountain says
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!
[email protected] says
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!
Kalyn says
Wow, definitely a winner!
Kristen says
Oh how I’m loving this stir-fry recipe, Dara!
Nikki says
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.
Laura (Tutti Dolci) says
I love shrimp stir-fry and that miso lime sauce sounds incredible!
shelly (cookies and cups) says
Love this! It’s the perfect summer meal.
Kelly says
I LOVE this recipe, it just screams summer! 🙂
Kiran @ KiranTarun.com says
Loving this so so much, Dara!! That yum miso lime sauce is so tempting 🙂
[email protected] says
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!
carmen says
I tried it as soon as I could…It’s delish!!
Nutmeg Nanny says
Oh, this looks so delicious 🙂 the miso lime sauce sounds fantastic!!
Carey says
Do you use miso powder?
Tracy says
Wow! This looks fantastic! Thanks for the carb count, too…..I can definitely do this one!
Passerby says
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.
Courtney says
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!
Lucy says
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
Nicolai @ Instphil says
Wonderful recipe. Thanks a lot for sharing this. I will certainly try it and post the feedback here.
Snapback Caps says
I don’t always comment on food blogs but when I do it’s because I tried the recipe and it was incredible!
Denay DeGuzman says
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!
wilhelmina says
This is the kind of meal I crave all summer. Zuccini and shrimp pair so well together!