Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prep all ingredients: peel shrimp, slice zucchini, and mince garlic and ginger.
- Heat a large skillet or wok over medium-high heat and add vegetable oil.
- Add shrimp in a single layer and cook for 2-3 minutes until pink; flip and cook for another minute. Remove and set aside.
- Add minced garlic and ginger to the same pan, stirring for 30 seconds until fragrant.
- Add sliced zucchini and stir-fry for 4-5 minutes until tender but crisp.
- Return shrimp to the pan, add soy sauce and sesame oil, and cook for an additional 2 minutes. Season with salt and pepper.
- Serve immediately, garnished with sesame seeds if desired.
Notes
- Ensure shrimp are not overcooked to maintain tenderness.
- Feel free to add other vegetables like bell peppers or carrots for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 190mg