Speedy Shrimp and Zucchini Stir Fry
This Speedy Shrimp and Zucchini Stir Fry is a perfect weeknight meal, offering a healthy and flavorful dish that comes together in under 30 minutes.
Equipment
- small bowl
- large skillet or wok
Ingredients
Main Ingredients
- 1 pound large shrimp peeled and deveined (fresh or frozen, thawed)
- 2 zucchinis cut into matchsticks or half-moons
- 1 red bell pepper thinly sliced
- 1/2 yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated or minced
Sauce
- 1/4 cup low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water or chicken broth
For Cooking & Garnish (Optional)
- 1-2 tablespoons olive oil or vegetable oil for stir-frying
- Sesame seeds Optional garnish
- sliced green onions Optional garnish
- red pepper flakes Optional garnish
Instructions
Preparation
- Whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl, then set aside.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add shrimp to the skillet and cook for 1-2 minutes per side until pink; remove and set aside.
- Add remaining oil if needed, then stir-fry onion, bell pepper, garlic, and ginger for 2-3 minutes until fragrant.
- Add zucchini and continue to stir-fry for 3-5 minutes until crisp-tender.
- Return shrimp to the pan, whisk the sauce again, and pour it over the ingredients.
- Stir constantly for 1-2 minutes until the sauce thickens and coats all ingredients.
Serving
- Remove from heat and garnish with sesame seeds, green onions, or red pepper flakes if desired. Serve hot.
Notes
For extra heat, add a pinch of red pepper flakes with the aromatics. You can easily substitute other quick-cooking vegetables like snap peas or broccoli florets. Serve this stir fry over rice or noodles for a complete meal.