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.
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
- 2 teaspoons canola oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- ⅛ teaspoon red chili flakes
- ½ 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
- 2 teaspoon canola oil
- ¾ pound large shrimp peeled and deveined
- 1 large zucchini cut into ¼-inch thick semi-circles
- 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.
- 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).
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I tried it as soon as I could...It's delish!!
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!
Kiran @ KiranTarun.com
Loving this so so much, Dara!! That yum miso lime sauce is so tempting 🙂
I LOVE this recipe, it just screams summer! 🙂
shelly (cookies and cups)
Love this! It's the perfect summer meal.
Laura (Tutti Dolci)
I love shrimp stir-fry and that miso lime sauce sounds incredible!
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.
Oh how I'm loving this stir-fry recipe, Dara!
Wow, definitely a winner!
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!
Lauren @ Climbing Grier Mountain
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!
Gerry @ Foodness Gracious
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!
We've been eating shrimp and zucchini here in Vermont...would be fun to try a new sauce! Mom loves shrimp...
Georgia @ The Comfort of Cooking
Love this light, lemony summer meal! Looks delicious!
Lori @ RecipeGirl
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.
I love stir-fry!
Sommer @ ASpicyPerspective
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!
Liz @ The Lemon Bowl
I'm on the same kick! And I like it!! YUM!!!
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 🙂