Tender Zucchini Stir-fry with Shrimp: A Delicious Side Dish Recipe
Tender Zucchini Stir-fry with Shrimp: A Delicious Side Dish Recipe
How to Make Zucchini Stir-fry with Shrimp / Zucchini Stir-fry / Zucchini Dishes / Korean Zucchini Stir-fry / Shrimp and Zucchini Stir-fry Recipe
I recently found a great deal on zucchini at the market and bought five to make various dishes. This time, I decided to stir-fry them with shrimp, and the result was absolutely delicious! I’ll show you how to easily make this tasty shrimp and zucchini stir-fry. It’s a simple yet impressive dish perfect for a meal or a side.
Main Ingredients- 1 medium zucchini
- 1/2 onion
- 2 Korean green chili peppers (cheongyang peppers)
- 100g peeled shrimp
Seasoning Ingredients- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 pinch salt (adjust to taste)
- 2 Tbsp fish sauce (or Korean soup soy sauce)
- 1 Tbsp sesame oil
- A sprinkle of toasted sesame seeds (optional)
- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 pinch salt (adjust to taste)
- 2 Tbsp fish sauce (or Korean soup soy sauce)
- 1 Tbsp sesame oil
- A sprinkle of toasted sesame seeds (optional)
Cooking Instructions
Step 1
First, prepare the ingredients: 1 zucchini, 1/2 onion, and 2 Korean green chili peppers. Trim the ends off the zucchini and wash the onion and peppers under running water.
Step 2
Rinse the 100g of frozen peeled shrimp under cold water a couple of times to thaw and clean. Drain them thoroughly in a colander, ensuring all excess water is removed. Also, remove any remaining tail pieces for a cleaner bite.
Step 3
In a small bowl, toss the drained shrimp with 2 tablespoons of cooking wine. The cooking wine helps to remove any potential fishiness and adds a subtle aroma. Let it marinate for about 5 minutes.
Step 4
Wash the zucchini and cut it in half lengthwise. Then, slice it into half-moon shapes about 0.7cm thick. Aim for a consistent thickness so they cook evenly; avoid slicing too thinly, as they might become mushy.
Step 5
Peel the onion and slice it into short strips, about 2cm wide. Cutting them relatively short helps them cook at a similar pace to the zucchini.
Step 6
Remove the stems from the Korean green chili peppers and chop them into rounds, about 0.7cm thick. If you enjoy a spicier kick, you can leave the seeds in.
Step 7
Heat 2 tablespoons of cooking oil in a preheated pan over low heat. Add 1 tablespoon of minced garlic and stir-fry gently until fragrant, being careful not to burn it. This step infuses the oil with a wonderful garlic aroma.
Step 8
Once the garlic is fragrant, add the marinated shrimp to the pan. Increase the heat to medium and stir-fry the shrimp until they turn opaque and pink, about 2-3 minutes, depending on their size. You want them to be just cooked through and slightly firm.
Step 9
When the shrimp are cooked, add the chopped green chili peppers and stir-fry briefly for about 30 seconds to release their aroma. Then, add the sliced zucchini and onion, along with a pinch of salt. Increase the heat to high and stir-fry quickly. As soon as the zucchini and onion begin to soften slightly, add 2 tablespoons of fish sauce and continue to stir-fry rapidly to coat everything evenly. It’s crucial to stir-fry briskly to prevent the vegetables from becoming overly soft. Taste and add more salt if needed. Finally, turn off the heat, drizzle in 1 tablespoon of sesame oil for extra fragrance, and optionally sprinkle with toasted sesame seeds.
Step 10
Transfer the beautifully stir-fried shrimp and zucchini to a serving dish. The vibrant colors and generous portion will make your dining table look even more appealing.
Step 11
It’s time to enjoy your delicious creation! The zucchini is naturally sweet and wonderfully tender, while the plump shrimp offer a delightful chewy texture. The shrimp turn a beautiful vibrant pink as they cook, creating a lovely visual contrast with the fresh green of the zucchini, making the dish even more appetizing. The mild heat from the Korean green chili peppers perfectly complements the pure flavors of the stir-fry without the need for chili powder, enhancing its overall taste. This dish is fantastic served over a bowl of warm rice!
