Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce

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

This quick shrimp and zucchini stir-fry recipe is elevated by a sumptuous miso sauce, with a hit of fresh ginger and garlic. 208 calories and 3 Weight Watchers Freestyle SP

5 from 3 votes

Print Pin Rate

Course: Entrees

Cuisine: Asian

Keyword: Healthy Dinner Recipes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 208.5kcal

Author: Dara Michalski | Cookin' Canuck

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

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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

Weight Watchers Points: 3 (Freestyle SmartPoints), 5 (Points+)

Nutrition

Serving: 1Cup | Calories: 208.5kcal | Carbohydrates: 10.4g | Protein: 24.2g | Fat: 7.8g | Saturated Fat: 1g | Cholesterol: 172.3mg | Sodium: 193mg | Fiber: 2g | Sugar: 5.1g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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