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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
- Mix the salt, pepper, lemon and lime zests, and Espelette pepper in a small bowl.
- 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.
- 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.
- Wash the zucchini and make “spaghetti” noodles using a spiralizer or mandoline slicer.
- 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.
- 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
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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