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Zucchini spaghetti and shrimp stir-fry

Savory recipes Summer Under 30 minutes Difficulty: moderate Wok
Prep time
20 minutes
Cooking time
6 minutes
Serves
4 people

Method

  1. Mix the salt, pepper, lemon and lime zests, and Espelette pepper in a small bowl.
  2. Shell and devein the shrimp, keeping the last segment of the shell and tail tip. Split the shrimp in half and coat with the mixture. Set aside in the refrigerator.
  3. Peel and finely dice the garlic and pre-fry in a wok in 2 tablespoons of olive oil, being careful not to burn it. As soon as it begins to brown, remove the garlic with the olive oil from the heat and set aside.
  4. Wash the zucchini and make “spaghetti” noodles using a spiralizer or mandoline slicer.
  5. Peel and finely slice the onions. Drizzle a little oil in a wok and stir-fry the onions and zucchini briskly until they are almost cooked, then remove and set aside.
  6. Heat a little olive oil in the wok and sauté the shrimp, then add the oil and fried garlic and the zucchini noodles and finish cooking by quickly stir-frying all the ingredients together. Serve immediately and enjoy! 

Ingredients

  • 4 zucchini
  • 1 kg (2.2 lbs) raw shrimp
  • 4 garlic cloves, chopped
  • 3 tsp salt
  • 3 tsp Mignonette pepper (combination of black and white peppercorns)
  • 2 tsp lemon zest
  • 2 tsp lime zest
  • Espelette pepper
  • 2 white onions
  • 4 tbsp olive oil

Utensil

Wok

Wok

Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.

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