Shrimp and Zucchini Stir Fry


It’s the unofficial first day of fall and the first day of school for my eldest!  Too bad here in NY we are reaching high’s close to 90 all week!  Though I don’t mind the warmer weather, Fall is my favorite time of year so it is a bittersweet time when the weather starts to turn cooler.  Of course, for the next week and a half, I don’t have to worry about that.  I still have my air conditioning on.  And I will take it based on the predictions of this coming winter from the Farmers Almanac.  Blah!

Anyway, on to today’s recipe! Shrimp and Zucchini Stir Fry!  Yes, another zucchini recipe.  I have a few more to post and then we can move onto the official vegetable of Fall: Pumpkin!!!

This recipe is one of my favorite to make for one simple reason: it’s easy! It only takes about 15 minutes and the end result is just so tasty.  Bonus; it’s healthy!veggiescooked



Stir Fry’s are a favorite of ours.  Especially in the summer with tons of fresh veggie options.  For those who don’t know, Stir Frying is a Chinese cooking technique in which ingredients are cooked in a small amount of very hot oil while being stirred in a wok or skillet.  This quick cooking seals in the flavors of the foods, as well as preserving their color and texture.


All you have to do is add the sauce and you have a quick, healthy and better tasting version of Chinese take-out!  Serve over brown rice and you are go to go!



Yield: 4 Servings

Shrimp and Zucchini Stir Fry

10 minPrep Time:

5 minCook Time:

15 minTotal Time:

Save RecipeSave Recipe


  • 1 1/2 tablespoons olive oil
  • 16 oz shelled and deveined shrimp
  • 1 zucchini, about 8 oz, cut into rounds and then quarters
  • 10 oz button mushrooms, washed and chopped
  • 1 large carrot, chopped
  • 1/2 tsp grated ginger
  • 1 garlic clove, minced
  • Sauce:
  • 1 tablespoon oyster sauce
  • 1 tablespoon Hoisin sauce
  • 5 tablespoons water
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil


  1. Mix all the sauce ingredients in a bowl, stir well and put aside.
  2. Heat a big skillet or wok over medium high heat and add the oil.
  3. When the oil is heated, add the ginger and garlic and stir-fry until aromatic
  4. Add in the shrimp stir and stir fry until they turn pink,
  5. Add in the zucchini, carrots, and mushrooms.
  6. Toss and stir-fry for about 30-60 seconds.
  7. Stir the sauce and add to the skillet or wok.
  8. Stir to combine well with the ingredients.
  9. Once the sauce thickens, dish out and serve immediately with steamed brown rice.

Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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