Shrimp & Zucchini Stir-Fry Recipe with Miso Lime Sauce

Ingredients

Contains: soy, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tsp canola oil
• 1 tbsp minced fresh 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
• 2 tsp canola oil
• 3/4 lb. large shrimp, peeled and deveined
• 1 large zucchini, cut into 1/4-inch thick semi-circles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk together the chicken broth, lime juice, orange juice, rice vinegar, white miso, sesame oil and agave nectar in a small bowl until the miso is smooth. Set the sauce aside.

2. Heat 2 teaspoons canola oil in a large skillet or wok over medium-high heat. Add the zucchini and stir-fry for 3 to 4 minutes until crisp-tender, then move it to a plate.

3. Heat the second 2 teaspoons canola oil in the same pan over medium-high heat. Add the ginger, garlic and red chili flakes and stir for 30 seconds until fragrant.

4. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. The shrimp should reach 145°F (63°C) in the thickest part.

5. Return the zucchini to the pan, pour in the miso lime sauce and stir for 1 to 2 minutes until the sauce bubbles and coats everything.

6. Serve hot.