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 recipeis 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!
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:
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
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce
5 tablespoons water
1 teaspoon sugar
1 teaspoon sesame oil
Mix all the sauce ingredients in a bowl, stir well and put aside.
Heat a big skillet or wok over medium high heat and add the oil.
When the oil is heated, add the ginger and garlic and stir-fry until aromatic
Add in the shrimp stir and stir fry until they turn pink,
Add in the zucchini, carrots, and mushrooms.
Toss and stir-fry for about 30-60 seconds.
Stir the sauce and add to the skillet or wok.
Stir to combine well with the ingredients.
Once the sauce thickens, dish out and serve immediately with steamed brown rice.
I am going to give you all fair warning now. Zucchini season is upon us and it is one of my favorite vegetables. Be prepared for numerous an abundance of zucchini recipes to start being featured! It is such a versatile vegetable! It can be used for and in anything! I will however, try not to throw them all at you at once. I will spread them out for the rest of the summer. Maybe…
Tonight’s dinner is one of my favorite ways to use zucchini. Noodles! Every once in a while a person needs a low carb healthy alternative to a comfort food. This is the way to go! So easy and quick but it looks so fancy. I use a spiralizer to make my noodles but you could always use a mandoline to julienne the noodles as well. Olive oil replaces butter, zucchini replaces the pasta and chicken broth replaces the wine. Well, in some ones it can. Totally doesn’t in mine because well, I said so. Wines gotta stay. But that’s why we are working out, right?
Shrimp, garlic, lemon, wine, tomatoes and zucchini to the rescue for garden fresh dinner in less than 30 minutes!
Yield: 4 servings
Healthy Shrimp Scampi over Zucchini Noodles
15 minPrep Time:
10 minCook Time:
25 minTotal Time:
1 Tablespoon olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic (about 2 cloves)
1 cup tomatoes, diced
Salt and pepper to taste
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles (see note)
Chopped parsley, for garnish
Freshly grated Parmesan Cheese (optional)
In a large sauté pan over medium-low heat, heat olive oil for 1 minute.
Add the garlic and saute for 1 minute, stirring constantly.
Add the shrimp to the pan stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes.
Season the shrimp with salt and pepper, then using a slotted spoon, transfer them to a bowl.
Increase the heat to medium.
Add the white wine and lemon juice to the pan and cook for 2 minutes.
Add the zucchini noodles and cook, stirring occasionally, for 2 minutes.
Return the shrimp along with tomatoes to the pan and toss to combine.
Garish with parsley and Parmesan and serve.
To cut zucchini into noodles, use a mandoline on julienne cut or a spiralizer.