Go Back
A vibrant stir-fry dish featuring plump shrimp and fresh zucchini slices.

Classic Shrimp and Zucchini Stir Fry

This classic shrimp and zucchini stir fry is a quick and easy weeknight meal, featuring succulent shrimp and tender-crisp zucchini in a savory soy-ginger sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp peeled and deveined
  • 2 zucchinis cut into half-moons or sticks
  • 1 tablespoon cooking oil sesame, canola, or avocado oil work well
  • 1/2 cup sliced bell peppers any color, optional
  • 2 cloves garlic minced, optional
  • 1 inch fresh ginger grated, optional
Classic Soy Ginger Sauce
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 1 crushed garlic clove
  • 1 tsp cornstarch mixed with 1 tbsp water

Equipment

  • wok or large skillet
  • small bowl
  • whisk

Method
 

Preparation
  1. Peel and devein the shrimp. Slice the zucchini and any other vegetables, then mince the garlic and grate the ginger if using.
Sauce
  1. Whisk together all the sauce ingredients in a small bowl, ensuring the cornstarch is fully dissolved.
Cooking
  1. Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat until shimmering.
  2. Add shrimp to the pan and cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
  3. If using, add minced garlic and grated ginger to the pan and stir-fry for roughly 30 seconds until fragrant.
  4. Add the sliced zucchini and bell peppers to the pan and stir-fry for 3-5 minutes until tender-crisp.
  5. Return the cooked shrimp to the pan, re-whisk the sauce, and pour it over everything. Toss for 1-2 minutes until the sauce thickens and coats all ingredients.
  6. Remove from heat and serve hot immediately.

Notes

Adjust the amount of honey or maple syrup in the sauce to your sweetness preference. For an extra kick, add a pinch of red pepper flakes with the garlic and ginger.