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Zucchini and Shrimp Stir-Fry - Easy, tasty Chinese dish with zucchini, shrimp, mushroom & carrot stir-fried in a savory brown sauce.
Asian Zucchini And Shrimp Stir Fry
Zucchini and shrimp stir-fry is one of my favorite zucchini recipe. The reason is simple: it’s so easy to make, takes just about 15 minutes, and the end result is just so tasty and refreshing. Plus, it’s so light and healthy. It provides low carb and high protein.
Zucchini is a perennial favorite late summer veggie for savory and sweet recipes.
Best Sauce For Zucchini And Shrimp Stir Fry
The Asian sauce, or in this case, the Chinese brown sauce from Chinese restaurants is completely no-fuss to make. You only need a few ingredients.
The next time you go to supermarkets, pick up a bottle of oyster sauce and sesame oil, and you are on your way to cook dishes that are better, less greasy, and much more delicious than your local Asian or Chinese takeout restaurants.
Cooking Tips
Many people love stir-fry, but they are mostly intimidated by the idea of it. Actually, stir-frying is one of the easiest cooking techniques to learn.
You don’t need an Asian/Chinese wok, as a saute pan or skillet works just fine for stir-fry.
The key to stir-frying is flash cooking the ingredients. This means to just flip, toss, and turn the ingredients in the pan, add in the sauce, and you are pretty much done.
This Zucchini and Shrimp Stir-Fry recipe is also versatile as you can throw in some mushrooms and carrots. Whichever way you go, you are sure to LOVE this wonderful dish. Enjoy!
Frequently Asked Questions
This recipe is 149 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Zucchini and Shrimp Stir-Fry
Ingredients
- 1 1/2 tablespoons oil
- 8 oz (230g) shrimp , shelled and deveined, or chicken breast, cut into pieces
- 1 zucchini, about 8 oz. (230 g) cut into rounds and then quarters
- 3-4 button mushrooms, cut into pieces
- 3-4 baby carrots, sliced
- 5-6 slices ginger, peeled
Brown Sauce:
- 1 tablespoon oyster sauce
- 5 tablespoons water
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 pinch salt , or to taste
Instructions
- Mix all the ingredients for the Brown Sauce, stir well, and set aside.
- Heat up your pan, skillet, or wok and add the oil. Once the oil is heated, add the ginger and stir-fry until aromatic, followed by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add the zucchini, carrots, and mushrooms.
- Toss and stir-fry for about 30 seconds.
- Add the Brown Sauce (stirring it right before use), and stir to combine well with the ingredients. Once the sauce thickens, dish out and serve immediately with steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A perfect recipe for any night of the week. I love how easy this is to prepare and healthy. The family will enjoy this often.
Why doesn’t the sauce thicken?
If it doesn’t it means your shrimps were too watery. Did you pat dry the shrimp. You can also add a bit more cornstarch to thicken the sauce.
Very yummy indeed. I made it for the second time this evening without any changes to the recipe. Just perfect. Thank you for sharing so many great recipes!
Thanks for trying my zucchini and shrimp stir-fry recipe!
I made this tonight but substituted chicken stock for the water and added a splash of rice wine and some minced garlic. Pretty good!
Hi Bea,
Your recipes look wonderful and some of them simple to cook as I am a novice Asian cook. I have a shellfish allergy and was wondering if this recipe as well as most recipes could use chicken breast as substitution for shrimp or all shellfish?I have found oyster sauce made with mushrooms so that is no problem. But what is dark soy sauce (I use low sodium soy) could that be substituted also? Sorry for all of the questions, but I love Asian food and have no one to ask. Thank you for your time and patience.
Yes of course Helen. Dark soy sauce is for coloring only so you can skip.
Where can I get Zucchini? Is it available at Giant?
Any supermarket will carry zucchini. So yes, it will be available at Giant.
I love the photos, it’s really enticing. I’ve tried making Lemony Shrimp Scampi Pasta which I got from Food Network [dot] com. It’s very easy, cooking only takes about 10 minutes.
Hi Bee,
What type of ginger do we used? Old ginger or young ginger?
Young or old doesn’t matter. Whatever you can get at the store. :)
Alright thanks.
Thank you Bee for the nice recipe. Have a Wonderful Day and Week.