Shrimp and Zucchini Stir Fry

This shrimp and zucchini stir fry is super healthy and tastes delicious! It cooks fairly fast too! You can serve this over rice as well for the perfect take out fake out meal.

What you need to make shrimp and zucchini stir fry:

serves 2

• 1 tablespoon toasted sesame oil
• 1/4 cup red bell pepper
• 1/2 small onion
• 2 cups chopped Swiss chard
• 1 small zucchini chopped
• 1 cup carrots – diced
• 1 large white mushroom – sliced
• 10 medium shrimp – shells and tails off
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce
• 1/8 cup cashews
• sesame seeds on top
• optional – 1/4 teaspoon red chili flakes for spice

Instructions:

1. In a large skillet, add sesame oil, bell peppers, onion, Swiss chard, zucchini, carrots and mushrooms.
2. Saute over medium heat for 6 minutes, or until vegetables begin to soften and sweat. If vegetables begin to burn add 1/4 cup water to deglaze the pan.
3. Add shrimp, salt, garlic powder, black pepper and soy sauce.
4. stir mixture until shrimp is pink and cooked.
5. Add cashews and garnish with sesame seeds on top.
6. Serve.

Print

Shrimp and Zucchini Stir Fry

easy, healthy and delicious stir fry recipe!

Course Dinner, Lunch, Main Dish

Cuisine Asian, Dinner, shrimp

Keyword 30 minute, Asian, Dinner, Easy Recipes, Healthy, Healthy Recipes, low carb, Mushrooms, quick, Shrimp, Weekend Dinner, Weeknight Dinner, Zucchini

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Ingredients

• 1 tablespoon toasted sesame oil
• 1/4 cup red bell pepper
• 1/2 small onion
• 2 cups chopped Swiss chard
• 1 small zucchini chopped
• 1 cup carrots - diced
• 1 large white mushroom - sliced
• 10 medium shrimp - shells and tails off
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce
• 1/8 cup cashews
• sesame seeds on top
• teaspoon optional - 1/4red chili flakes for spice

Instructions

• In a large skillet, add sesame oil, bell peppers, onion, swiss chard, zucchini, carrots and mushrooms.
• Saute over medium heat for 6 minutes, or until vegetables begin to soften and sweat. If vegetables begin to burn add 1/4 cup water to deglaze the pan.
• Add shrimp, salt, garlic powder, black pepper and soy sauce.
• Stir mixture until shrimp is pink and cooked.
• Add cashews and garnish with sesame seeds on top.
• Serve.