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Zucchini and Shrimp Stir-Fry

Zucchini and Shrimp Stir-Fry - Super easy, refreshing, yummy and takes less than 30 mins. Make it tonight for dinner!! |

Zucchini and Shrimp Stir-Fry

Zucchini and Shrimp Stir-Fry – Super easy, refreshing, yummy and takes less than 30 mins. Make it tonight for dinner!! |

Prep time:

Cook time:

Total Time:


1 1/2 tablespoons oil
8 oz shelled and deveined shrimp or chicken breast (cut into pieces)
1 zucchini, about 8 oz, cut into rounds and then quarters
3-4 button mushrooms, cut into pieces
3-4 baby carrots, sliced
5-6 slices peeled ginger

Brown Sauce:

1 tablespoon oyster sauce
5 tablespoons water
1 teaspoon sugar
1/2 teaspoon sesame oil
Pinch of salt, or to taste

Mix all the ingredients in the Brown Sauce, stir well and set aside.

Heat up your pan/skillet/wok and add the oil. When the oil is heated, add the ginger and stir-fry until aromatic, follow by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add in the zucchini, carrots, and mushrooms.
Toss and stir-fry for about 30 seconds.

Add the Brown Sauce (stir right before using), stir to combine well with the ingredients. Once the sauce thickens, dish out and serve immediately with steamed rice.

Zucchini and Shrimp Stir-Fry
Zucchini and Shrimp Stir-Fry pictures (1 of 7)

Zucchini is a perennial favorite late summer veggie for savory and sweet recipes. There are a ton of zucchini recipes on blogs, Facebook, Pinterest and I thought I would share a couple of Asian recipes using everyone’s favorite squash, before summer ends.

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.

Zucchini and Shrimp Stir-Fry

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 saute pan or skillet works just fine for stir-fry. The key to stir-fry is flashing cooking the ingredients, meaning just flip, toss, and turn the ingredients in the pan, add in the sauce, and you are pretty much done.

Zucchini and Shrimp Stir-Fry

The Asian sauce, or in this case, the Chinese brown sauce ala Chinese restaurant 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, sesame oil, and you are on your way to cook dishes that is better, less greasy, and much more delicious than your Asian or Chinese takeout restaurants.

Zucchini and Shrimp Stir-Fry

ThisĀ 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!

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8 COMMENTS... read them below or add one

  1. 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.

  2. 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.

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