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Ingredients
The Sauce
- 2 tsp canola oil
- 1 tbsp minced ginger
- 2 cloves garlic minced
- 1/8 tsp red chili flakes
- 1/2 cup low sodium chicken broth
- 2 tbsp lime juice
- 2 tbsp orange juice
- 1 tsp rice vinegar
- 2 tbsp white miso
- 1 tsp sesame oil
- 1 tsp agave nectar
The Stir-Fry
- 2 tsp canola oil
- 3/4 lb large shrimp peeled and deveined
- 1 large zucchini cut into 1/4-inch thick semi-circles
Ingredients
The Sauce
The Stir-Fry
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Instructions
The Sauce
- Heat the canola oil in a saucepan set over medium-heat. Add the ginger & cook, stirring for 1 minute. Add the garlic & red chili flakes & cook for another 30 seconds
- Add the chicken broth, lime juice, orange juice, & rice vinegar. Cook for 5 minutes
- Reduce the heat to low, stir in the miso, sesame oil, and agave nectar. Stir until the miso dissolves into the sauce
The Stir-Fry
- Heat the canola oil in large skillet over high heat. Add shrimp & cook until cooked through. Remove shrimp from pan & set aside
- Add zucchini to the pan and cook until tender, about 3 minutes
- Combine the shrimp & zucchini on a serving dish. Drizzle 2/3 of the sauce over top & save the rest for another use (e.g., drizzling over cauliflower rice)
Recipe Notes
Per One Cup: 210 calories, 7.8g fat, 10g carbs, 24g protein
https://www.cookincanuck.com/shrimp-zucchini-stir-fry-recipe-with-miso-lime-sauce/
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