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
Servings: 4 Servings
Calories: 208.5kcal
Ingredients
The 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
The Stir-Fry:
- 2 teaspoon canola oil
- ¾ pound large shrimp peeled and deveined
- 1 large zucchini cut into ¼-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
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