Description
A quick and delicious shrimp stir fry with zucchini and ginger.
Ingredients
Scale
- 1 tablespoon oil
- 2 tablespoons butter (salted or unsalted)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 small zucchini (cut into batons)
- 1 cup sliced onions
- 2 teaspoons soy sauce
- 12 ounces medium-sized shrimp (350 g, cleaned and de veined)
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- 2 tablespoons chopped scallions
Instructions
- Heat oil and butter in a large wok over high heat.
- Once the oil is hot and shimmery, add garlic and ginger and sauté for 3-4 seconds.
- Add zucchini and onions and sauté for a minute.
- Add salt, black pepper powder, and soy sauce and cook for 2-3 minutes or until the zucchini is slightly softened.
- Note – Do not over-cook. You want zucchini to have a nice bite.
- Now add shrimp and cook for 4-5 minutes until the shrimp are pink in color, stirring frequently.
- Note – If using small shrimp, then cook them for 3-4 minutes and if you are using jumbo shrimp, then cook them for 7-8 minutes.
- Do not overcook otherwise they will turn chewy.
- Garnish with chopped scallions (spring onion greens) and serve warm.
Notes
- Ensure not to overcook the shrimp to avoid a chewy texture.
- Adjust cooking time based on shrimp size.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg