Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce

Jul 31, 2013 by Dara 28 Comments

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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. 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

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.