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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 . Then came the . 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.
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:
Baked Zucchini Fries with Pesto Yogurt Dipping Sauce
Printable Recipe
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
5 from 4 votes
Print Pin Rate
Course: Entrees
Cuisine: Asian
Keyword: Healthy Dinner Recipes
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 Servings
Calories: 208.5kcal
Author: Dara Michalski | Cookin' Canuck
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
Tried this recipe?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.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
Dianne Kirby
I have two different kinds of rice vinegar. One is much stronger. Maybe seasoned and unseasoned?? Does it matter which I use? I've never known the difference. Can't wait to make it!
Reply
Dara
I recommend using the unseasoned rice vinegar. The seasoned version typically includes sugar and salt.
Reply
Ann Davis-Rowe
Loved this! We had limes and miso that needed to be used and this could not have been more perfect. We added some saddening mushrooms and carrots and soba noodles just because we had them. This will be in rotation for sure!Reply
Maryhagerman
Made this tonight with this vegetable. My husband who thinks he doesn’t like zucchini took a 2nd helping. Will make again. Great
Reply
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