Sunday, 11 June 2017

Shrimp & Zucchini Stir Fry

Carole's Chatter: Shrimp & Zucchini Stir Fry

This Shrimp & Zucchini Stir Fry is simple and quick to do – but you do need to have some Chinese ingredients on hand.  You could try it without.  I have suggested some alternatives in the ingredient list.


Frozen shrimp
2 zucchini – sliced
Knob of ginger cut up into batons
Small amount of red onion
Garlic oil/ canola oil
Small piece of fresh chilli
Cornflour (cornstarch)

For the seasoning – Rock sugar (you could use ordinary but rock sugar makes things glossy), soy sauce (you could use Worcestershire sauce), Fish sauce (or salt), Chinese Cooking Wine (or a splosh of white wine or a teensy bit of vinegar), Pepper


If you were an organised person you could defrost the shrimp in advance.  But you are cooking on a high heat in a stir fry so I am happy to cook them from frozen.  I wouldn't do that if they were large prawns.

So heat up your pan until it is just about smoking and then put your oil in.  I use a mix of garlic oil and canola because fresh garlic doesn't agree with me.

Fry your ginger, onion, shrimp and zucchini – moving them around with a spoon.  Add your flavourings – try to keep them in balance.  Finally add your spoonful of cornflour to a little cold water, stir and then stir through your stir fry. 

Total cooking time is less than 5 minutes and other than that the only fiddly prep is cutting up the ginger, onion and zucchini.

Garnish with your fresh chilli.


  1. Yum! I love how versatile stir fry is and I love your tip about using the frozen shrimp. Thanks for sharing this. :)

  2. Oh yeah, I love a stir fry, I just posted one too. Adding shrimp or scallops works for me. The last one I did I used tofu.
    I haven't tried the fish cause, I am going to get some of that. Looks good, Carole.

  3. I love a good stir-fry, and glad to see another here. I like the idea of adding shrimp.

  4. Stir-fries are quick, so less heating up the kitchen. A real priority right now.


Your comments are most welcome. Cheers