Shrimp and Zucchini Stir Fry

There’s something so delightful about a quick meal that bursts with flavor, and that’s exactly what you get with Shrimp and Zucchini Stir Fry. I remember one summer evening, my friends and I gathered for a spontaneous dinner on the patio. The sun was setting, casting a warm glow over everything, and I wanted to whip up something fresh and vivid for us. I had some shrimp, zucchini, and a few staple ingredients on hand. As I tossed everything in the wok, the aroma filled the air, enticing everyone to gather around. The sizzle of the shrimp and the crunch of the zucchini created a symphony of sounds, reminding me of the joy of cooking for loved ones. This Shrimp and Zucchini Stir Fry was not just a meal; it turned into a cherished memory that I hold dear.

Shrimp and Zucchini Stir Fry Ingredients

When it comes to the philosophy behind the ingredients in this Shrimp and Zucchini Stir Fry, it’s all about balance and harmony. The shrimp is the star, providing a protein-packed base that complements the light, refreshing taste of zucchini. The combination of various seasonings and the crispy fried basil adds layers of flavor that make this dish irresistible. Here’s what you’ll need:

• 1/2 pound shrimp, shelled and deveined
• 1 1/4 teaspoons salt (kosher or sea salt), divided
• 1/2 teaspoon cornstarch
• 1/4 teaspoon Asian sesame oil
• 2 tablespoons cooking oil (like canola, peanut, or vegetable)
• 1 fresh chili pepper, sliced
• 2 teaspoons minced garlic
• 2 cups sliced zucchini (about 2 medium)
• 2 teaspoons light soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon Asian sesame oil
• 1 cup fresh basil leaves
• 4 tablespoons cooking oil (like canola, peanut, or vegetable)

Recipe Directions for Shrimp and Zucchini Stir Fry

Cooking this Shrimp and Zucchini Stir Fry is a delightful experience. Follow these steps to bring this vibrant dish to life:

1. Start by filling a medium bowl with ice and water, then add 1 teaspoon of salt. Toss in the shrimp and let them soak for about 15 minutes. This brining process helps to enhance the flavor and texture of the shrimp.
2. While the shrimp is brining, let’s make the crispy basil. Wash the basil leaves thoroughly and pat them dry; it’s crucial that they are very dry to avoid splattering when frying. Heat 4 tablespoons of cooking oil in a wok or small sauté pan over medium-high heat. Once hot, test the oil by adding a single basil leaf. If it sizzles, you’re ready to fry.
3. Carefully add the basil leaves in batches into the hot oil. Fry them until they become crispy, about 30 seconds, then remove them and let them cool on a paper towel to absorb any excess oil.
4. Once the shrimp has brined, drain them and pat them dry with paper towels to remove excess moisture. In a clean bowl, combine the shrimp with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of sesame oil, and cornstarch. Toss to evenly coat the shrimp.
5. Heat the wok over high heat and add just enough cooking oil to coat the bottom. When it’s hot, gently add the shrimp, giving each piece its own space in the wok. Let them fry untouched for about 1 minute until they start turning pink, then flip them over and fry for another minute, until just cooked through. Remove the shrimp from the wok, leaving the oil behind.
6. With the leftover oil in the wok, reduce the heat to medium-high. Add the sliced chili pepper and minced garlic, frying them together until fragrant, about 15 seconds.
7. Next, toss in the zucchini slices and stir fry for 1 to 2 minutes. Keep tossing every 15 seconds until the zucchini is just barely soft yet still firm at the edges.
8. Now pour in the light soy sauce and add the cooked shrimp back into the wok. Gently toss everything together, ensuring that the sauce coats both the shrimp and zucchini evenly.
9. Finally, top the stir fry with the crispy basil leaves just before serving, adding a delightful crunch and an aromatic finish to the dish.

Pro Tips and Tweaks

Here are some tips to enhance your cooking experience with this Shrimp and Zucchini Stir Fry:

• Storage: Leftover stir fry can be stored in an airtight container in the fridge for up to three days. Just reheat gently to maintain texture.
• Freezing: You can freeze the stir fry; however, it’s best to freeze the shrimp and zucchini separately for optimal texture when thawed.
• Pairing: This stir fry pairs beautifully with steamed rice or quinoa to soak up the delicious sauce.
• Spice Level: If you enjoy heat, add more chili peppers or a splash of chili sauce to the stir fry.
• Fresh Herbs: You can experiment with other herbs like cilantro or mint if you want to mix things up.

Perfect Matches for Shrimp and Zucchini Stir Fry

When serving the Shrimp and Zucchini Stir Fry, consider these delightful accompaniments to elevate your meal:

• Steamed Jasmine Rice: A classic pairing that balances the flavors of the stir fry and provides a filling base.
• Quinoa Salad: A refreshing side salad with lemon vinaigrette complements the stir fry beautifully.
• Spring Rolls: Crisp and light, these can add a fun element to your meal.
• Grilled Vegetable Skewers: Add more summer vibes with colorful grilled veggies on the side.
• Refreshing Beverage: Pair this dish with a light iced tea or citrus-infused water to cleanse your palate.

FAQ

Conclusion

The Shrimp and Zucchini Stir Fry is not just a meal; it’s a celebration of fresh ingredients and vibrant flavors, perfect for any occasion. I encourage you to try making it and share it with your loved ones; I promise it will become a favorite! With its quick prep time and delicious results, this recipe is perfect for those busy nights when you still want to eat well.

Shrimp and Zucchini Stir Fry

The ultimate summer meal is here with this Shrimp and Zucchini Stir Fry. Packed with fresh flavors and a crispy finish, it’s a quick and easy weeknight dinner that you'll want to make tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 pound shrimp shelled and deveined
• 1 1/4 teaspoons salt kosher or sea salt, divided
• 1/2 teaspoon cornstarch
• 1/4 teaspoon Asian sesame oil
• 2 tablespoons cooking oil like canola, peanut, vegetable
• 1 fresh chili pepper sliced
• 2 teaspoons minced garlic
• 2 cups sliced zucchini about 2 medium
• 2 teaspoons light soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon Asian sesame oil
• 1 cup fresh basil leaves
• 4 tablespoons cooking oil like canola, peanut, or vegetable

Equipment

• Frying Pan
• Chef's Knife
• Wooden Spoon
• Skillet

Method

 

1. Fill a medium bowl with ice and water, then add the shrimp and let soak for 15 minutes. While brining, proceed to make crispy basil.
2. To make the crispy basil: Wash and pat very dry the basil leaves. The leaves MUST be very dry, or the oil will splatter. Add 4 tablespoons of cooking oil to the wok. When the oil is hot and shimmering (but not smoking quite yet), add a single basil leaf to test. Deep fry the basil leaves in batches and let them cool on a plate with paper towels to absorb the excess oil.
3. Drain and pat dry the shrimp on paper towels. Empty the bowl, wipe it dry and return the shrimp, the remaining 1/4 teaspoon of salt, sesame oil and cornstarch. Stir to coat the shrimp.
4. Heat a wok over high heat until a bead of water sizzles and evaporates on contact. Add the cooking oil, swirling to coat the wok. Add the shrimp and immediately give each piece space on the wok, so they aren't touching. Let fry, untouched for 1 minute. Flip and let fry for an additional minute, or until just cooked through. Remove from wok, leaving as much oil in the wok as possible.
5. There should still be 1 tablespoon of cooking oil in the wok. If not, add more. Return the heat to medium-high and let the oil heat up. Add in the chili pepper and garlic and fry until fragrant, about 15 seconds. Add in the zucchini slices and stir fry for 1-2 minutes, tossing every 15 seconds until the zucchini is just barely soft in the middle but still firm on the edges.
6. Pour in the soy sauce into the wok. Add back the cooked shrimp. Toss everything to allow the sauce to coat the shrimp and zucchini. Top with crispy basil.

Notes

• Tip 1: Leftover stir fry can be stored in an airtight container in the fridge for up to three days. Just reheat gently to maintain texture.
• Tip 2: You can freeze the stir fry; however, it’s best to freeze the shrimp and zucchini separately for optimal texture when thawed.
• Tip 3: This stir fry pairs beautifully with steamed rice or quinoa to soak up the delicious sauce.
• Tip 4: If you enjoy heat, add more chili peppers or a splash of chili sauce to the stir fry.
• Tip 5: You can experiment with other herbs like cilantro or mint if you want to mix things up.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!