Saucy Gingered Shrimp with Zucchini & Red Peppers
Submitted by suzy
Ginger shrimp stir-fry with zucchini, red peppers, and jalapeño in a bright sauce of white wine, lime, mirin, and chicken stock. A 20-minute Asian-fusion skillet dinner finished with cilantro and scallions.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minThis skillet dish threads the needle between a French reduction and an Asian stir-fry: the white wine, lime, and mirin reduce down to a glossy glaze before the stock and tomatoes go in, giving the sauce serious depth without any heavy thickening. Shrimp cook in just a minute or two, so every ingredient gets its own stage in the pan rather than a single free-for-all.
Pulling the red peppers, zucchini, and shrimp out as soon as they are ready is the technique that makes this dish work. Layering them back at the end means every bite has crisp vegetables, snappy shrimp, and none of the rubbery overcooking that plagues quick seafood stir-fries.
Fresh ginger and shallots form the aromatic backbone, while jalapeño slides in a low, warm heat rather than sharp spice. Cilantro and scallions at the end keep everything bright and green.
Kitchen Tips
- Pat the shrimp completely dry before they hit the pan; wet shrimp steam instead of sear and stay pale
- Get the skillet properly hot before the shrimp go in, you want audible sizzle and a one-minute sear per side
- Reduce the wine and lime mixture until it looks syrupy, not just thin sauce, this is where the flavor concentrates
- The cornstarch slurry only needs about a minute to thicken once whisked in, longer turns the sauce gluey
Variations
- Swap shrimp for scallops or cubed firm white fish; adjust cook time so they stay just barely opaque
- Stir in a teaspoon of sesame oil at the very end for a nuttier Asian lean
- Serve over jasmine rice, rice noodles, or cauliflower rice for a lower-carb plate
Ingredients
Directions
In a large cast-iron or non-stick skillet, heat ½ tablespoon oil over medium heat.
Add red peppers and zucchini; cook until barely tender, about 2 minutes.
Transfer to a dish and reserve.
Add 1 tablespoon more oil to the skillet and increase heat to high.
When oil is hot but not smoking, add shrimp and jalapenos; sauté until the shrimp are nicely browned, 1 to 2 minutes.
Transfer to a dish and set aside.
Reduce heat to medium-high. Add the remaining ½ tablespoon oil to the skillet, then add shallots, ginger and garlic; sauté until the mixture is soft but not brown, 1 to 2 minutes.
Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes.
Pour in stock and mirin; boil until reduced to 2 T, about 5 Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes. In small bowl, dissolve cornstarch in 1 tablespoon water; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the skillet and just heat through. Season with salt and pepper.
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