Go Back
A vibrant stir-fry dish featuring plump shrimp and fresh zucchini slices.

Classic Shrimp and Zucchini Stir Fry with Asian Cucumber Salad

This classic shrimp and zucchini stir fry recipe, paired with a refreshing Asian cucumber salad, offers a quick, healthy, and incredibly delicious meal. Perfect for busy weeknights, it brings vibrant flavors and textures to your table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • wok or skillet
  • small bowls
  • paper towels

Ingredients
  

For the Stir Fry

  • 1 lb large shrimp, peeled and deveined (fresh or frozen, thawed)
  • 2-3 medium zucchini, cut into half-moons or sticks
  • 1 tablespoon olive oil or sesame oil
  • 2-3 cloves garlic, minced
  • 1 inch piece fresh ginger, grated (optional)
  • 1/2 an onion, thinly sliced (optional)
  • red pepper flakes (optional)

For the Stir Fry Sauce

  • 1/4 cup soy sauce (low sodium is a great option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil (for finishing)
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)

For the Asian Cucumber Salad

  • 1-2 cucumbers, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • salt A pinch of
  • 1/2 teaspoon sesame seeds

For Serving (Optional)

  • Fluffy White Rice (Jasmine or Basmati)
  • Toasted sesame seeds
  • Chopped green onions

Instructions
 

Stir Fry Preparation

  • Pat the shrimp dry, cut zucchini into half-moons or sticks, mince garlic, grate ginger, and thinly slice the onion.
  • Whisk together soy sauce, rice vinegar, honey/brown sugar, and sesame oil for the stir-fry sauce; create a cornstarch slurry with water.

Cucumber Salad

  • Thinly slice cucumbers, then whisk rice vinegar, sugar, and salt until dissolved. Toss cucumbers in the mixture and sprinkle with sesame seeds.

Cooking the Stir Fry

  • Heat olive or sesame oil in a large wok or skillet over medium-high heat.
  • Cook shrimp in a single layer for 1-2 minutes per side until pink; remove and set aside.
  • Add more oil if needed; sauté garlic, ginger, and onion for 30 seconds until fragrant.
  • Add zucchini and red pepper flakes, stir-fry for 3-5 minutes until tender-crisp.
  • Return cooked shrimp to the pan, whisk the sauce, and pour it over the ingredients.
  • Re-whisk the cornstarch slurry, slowly pour it into the simmering sauce while stirring, and cook for 1-2 minutes until thickened and coated.

Serving

  • Remove stir fry from heat and serve hot over white rice with the Asian Cucumber Salad. Garnish with toasted sesame seeds or chopped green onions.

Notes

For extra flavor, marinate the shrimp in a tablespoon of the stir-fry sauce for 15 minutes before cooking. Adjust the red pepper flakes to your preferred spice level. If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.