Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce

This quick shrimp and zucchini stir-fry recipe is elevated by a sumptuous miso sauce, with a hit of fresh ginger and garlic.

Apparently I’m on some sort of a kick. It must have been my recent trip to our local Asian market that inspired the recent recipes. First, it was the Tricolor Thai Salad with Zucchini & Yellow Squash. Then came the Chinese Noodles with Chicken, Bok Choy & Hoisin Sauce. And now I’m diving into the miso paste with this shrimp and zucchini stir-fry.

I’ve always said that I should take out stock in Kikkoman because my love of soy sauce and all-things salty and savory runs thickly through my veins. That may not be such a great thing for my sodium intake, but I justify that by running mile upon mile and hydrating with water and my favorite herbal tea. Okay, I realize that’s not the “doctor recommended” way to look at things, but so far my blood pressure’s not rebelling.

As with most stir-fries, this easy dinner recipe comes together quickly. Simmer the sauce while you peel the shrimp and slice the zucchini, which will each take you mere minutes to cook. I only used two-thirds of the sauce for the stir-fry and poured the rest over mounds of brown rice.

The miso, which can be found in the produce section of many supermarkets, adds a salty, rich taste to the sauce and balances well with the lime and orange juices. And don’t forget to use fresh ginger in the sauce. A potent hit of the savory root makes all the difference in the world.

The recipe:

The sauce:

Heat the canola oil in a medium saucepan set over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the garlic and red chili flakes, and cook for additional 30 seconds.

Add the chicken broth, lime juice, orange juice and rice vinegar. Cook, uncovered, for 5 minutes.

Reduce the heat to low, and stir in the miso, sesame oil and agave nectar. Stir until the miso dissolves into the sauce.

The stir-fry:

Heat the canola oil in a wok or large skillet set over high heat. Add the shrimp and cook, without stirring, until just cooked through, 1 minute per side. Remove the shrimp from the pan and set aside.

Add the zucchini to the pan and cook until just tender, about 3 minutes.

Combine the shrimp and zucchini on a serving dish. Drizzle two-thirds of the sauce over top and save the rest for another use (e.g., drizzling over rice).

• Other zucchini recipes:
• Cookin’ Canuck’s Tricolor Thai Salad with Zucchini & Yellow Squash
• Cookin’ Canuck’s Roasted Vegetable Pasta Salad with Eggplant, Zucchini & Feta Cheese
• Fifteen Spatulas Grilled Zucchini Rolls with Artichoke Pesto
• Simply Recipes’ Spicy Turkey & Zucchini Burger Recipe
• Life is Like a Dumpling’s Zucchini Ribbons with Feta, Olives & Pine Nuts
• Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce
• From the kitchen of Cookin Canuck. www.cookincanuck.com
• Ingredients
• The sauce:
• 2 tsp canola oil
• 1 tbsp minced fresh ginger
• 2 cloves garlic, minced
• 1/8 tsp red chili flakes
• 1/2 cup low-sodium chicken broth
• 2 tbsp lime juice
• 2 tbsp orange juice
• 1 tsp rice vinegar
• 2 tbsp white miso
• 1 tsp sesame oil
• 1 tsp agave nectar
• The stir-fry:
• 2 tsp canola oil
• 3/4 lb. large shrimp, peeled and deveined
• 1 large zucchini, cut into 1/4-inch thick semi-circles

Instructions

The sauce:

Heat the canola oil in a medium saucepan set over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the garlic and red chili flakes, and cook for additional 30 seconds.

Add the chicken broth, lime juice, orange juice and rice vinegar. Cook, uncovered, for 5 minutes.

Reduce the heat to low, and stir in the miso, sesame oil and agave nectar. Stir until the miso dissolves into the sauce.

The stir-fry:

Heat the canola oil in a large skillet set over high heat. Add the shrimp and cook, without stirring, until just cooked through, 1 minute per side. Remove the shrimp from the pan and set aside.

Add the zucchini to the pan and cook until just tender, about 3 minutes.

Combine the shrimp and zucchini on a serving dish. Drizzle two-thirds of the sauce over top and save the rest for another use (e.g., drizzling over rice).

Notes

Calories 208.3 / Total Fat 7.8g / Saturated Fat 1.0g / Cholesterol 172.3mg / Sodium 192.3mg / Total Carbohydrates 10.3g / Fiber 2.0g / Sugar 4.6g / Protein 24.4g / WW (Old Points) 4 / WW (Points+) 5

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Asian,

healthy,

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seafood,

shrimp,

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