Light and Savory Shrimp and Zucchini Salad
A Delightful Shrimp and Zucchini Side Dish – Deliciously Light and Never Mushy!
You’ve probably made many popular side dishes like stir-fried zucchini with salted shrimp or stir-fried garlic stems with small dried shrimp, right? Today, we’re making a slightly different dish using shrimp and zucchini: ‘Shrimp and Zucchini Salad’. Stepping just a little outside your usual cooking routine can open up a world of surprising new flavors, which is the true joy of cooking! With minimal ingredients, the fresh summer taste of zucchini harmonizes beautifully with the savory flavor of shrimp. This restaurant-style recipe enhances the natural taste of the ingredients without needing a lot of seasoning.
Ingredients- Shrimp 50g (cleaned of fine particles)
- Zucchini 2 medium
- Grapeseed oil 2 Tbsp
- Toasted sesame seeds, to taste
- Salt, to taste
Cooking Instructions
Step 1
Cut the zucchini in half lengthwise, then slice it into half-moon shapes about 0.5cm thick. Sprinkle the sliced zucchini with coarse sea salt and let it sit for about 10 minutes to draw out moisture. Gently squeeze out the excess water from the zucchini. This step helps prevent the zucchini from becoming too soft or watery during cooking, preserving its crisp texture.
Step 2
Rinse the shrimp under cold running water. If there are any fine particles clinging to the shrimp, you can place them in a fine-mesh sieve and gently shake to remove them. This will contribute to a cleaner taste in the final dish.
Step 3
Heat 1 Tbsp of grapeseed oil in a pan over medium heat. Add the prepared zucchini slices and stir-fry them lightly until they are just tender, but not overly soft. Remove the stir-fried zucchini from the pan and set aside to cool. Allowing it to cool helps balance the flavors when combined with other ingredients later.
Step 4
Add the remaining 1 Tbsp of grapeseed oil to the same pan. Add the cleaned shrimp and stir-fry over medium heat until they turn pink and are cooked through. Then, add 1/2 tsp of soy sauce and 1/2 tsp of oligosaccharide (or honey/syrup) and continue to stir-fry. The key is to quickly coat the shrimp with this sweet and savory seasoning. Be careful not to overcook, as the shrimp can become tough.
Step 5
Add the cooled, stir-fried zucchini back into the pan with the shrimp. Gently toss everything together to combine. Finally, sprinkle with toasted sesame seeds for added nutty flavor and stir once more to ensure all ingredients are well mixed. Transfer the finished Shrimp and Zucchini Salad to a serving dish. It’s a delicious side dish that can be enjoyed warm or cold.
