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.
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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.
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!
What Dishes 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
- 1 1/2 tablespoons oil
- 8 oz. shelled and deveined shrimp or chicken breast, cut into pieces
- 1 zucchini (about 8 oz. (226 g) cut into rounds and then quarters)
- 3-4 button mushrooms (cut into pieces)
- 3-4 baby carrots (sliced)
- 5-6 slices peeled ginger
- 1 tablespoon oyster sauce
- 5 tablespoons water
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 pinch 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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!
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.
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. :)
Thank you Bee for the nice recipe. Have a Wonderful Day and Week.