Thai Shrimp Stir Fry with Zucchini - 25 minute Healthy Dinner Recipe (2024)

Published: Sep 14, 2017 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 4 Comments

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The flavors in this Thai Shrimp Stir Fry with Zucchini are beyond amazing! Plus, this healthy dinner comes together in about 25 minutes. 223 calories and 4 Weight Watchers Freestyle SP

This recipe hit the jackpot on every level for me! Thai-inspired (obsessed with those flavors), quick (less than 25 minutes...heck yeah!), healthy and beyond delicious. And when I say "beyond delicious", I mean that I had to stick the leftovers in the fridge and physically LEAVE THE HOUSE so I didn't eat it all. That's the downside of making and photographing recipes in the middle of the day when my family isn't there. No one to share the winner's spoils!

One of my tricks for putting together quick meals with tons of flavor is keeping a few flavor-packed ingredients on hand. Thai red curry paste and coconut milk are two of my go-to secret ingredients for quick stir-fries, soups and quick curries. They add so much flavor with so little effort that I almost feel guilty for taking credit for the meal. Almost. When my family says, "You sit down and relax; we've got clean-up", all guilt ebbs away.

I mean, who am I to turn down such a display of gratitude? That would be rude.

This Thai shrimp stir fry comes together in two parts. First, searing the shrimp and stir frying the zucchini. Second, cooking the simple sauce. The total in-skillet cooking time? Eight minutes. Be sure to give the sauce a good whisk while it's cooking so that the red curry paste completely dissolves into the coconut milk and chicken broth mixture.

Serve the stir fry over brown rice or quinoa, or over cauliflower rice for a low carb version.

Printable Recipe

Thai Shrimp Stir Fry Recipe with Zucchini

The flavors in this Thai Shrimp Stir Fry with Zucchini are beyond amazing! Plus, this healthy dinner comes together in about 25 minutes. 223 calories and 4 Weight Watchers Freestyle SP

Ingredients

5 teaspoons coconut oil divided
1 pound large shrimp peeled & deveined, patted dry
¼ teaspoons salt
1 large zucchini cut into half-circles
½ cup lite coconut milk
½ cup low sodium chicken broth
1 tablespoon Thai red curry paste
3 garlic cloves minced
1 tablespoon grated ginger
2 tablespoons minced cilantro

Instructions

Heat 2 teaspoons coconut oil in a large nonstick skillet set over medium-high heat. Add the shrimp, season with salt, and cook until just cooked through, 1 to 2 minutes per side. Take care not to overcook. Transfer the shrimp to a plate.
Heat 1 teaspoon coconut oil in the skillet. Add the zucchini and cook until just tender, about 2 minutes. Transfer to the plate with the shrimp.
In a medium bowl, whisk together the coconut milk and chicken broth. Set aside.
Heat the remaining 2 teaspoons coconut oil in the skillet. Add the red curry paste, garlic and ginger. Cook, stirring constantly, for 1 minute.
Pour in the coconut milk mixture and cook, whisking to incorporate the curry mixture into the liquid. Cook, stirring frequently, until slightly thickened, about 2 minutes.
Add the shrimp and zucchini to the skillet. Toss to coat with the sauce and stir in the cilantro. Serve over rice or cauliflower rice.

Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 6 ( Old SmartPoints), 6 (Points+)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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Reader Interactions

Comments

Curls
January 25, 2022 at 7:44 pm

I like that there's very little prep and it's cooked in one pan...however, the taste was a bit bland. I'll definitely try again with more curry paste and maybe add pepper flakes.
Reply
Linda Ramirez
September 14, 2017 at 5:29 pm

I just made this, and I must say that I'm impressed. I love zucchini and shrimp anyway, and this stir fry combines them perfectly. A wonderful flavor and texture.Very satisfying.
Reply
- Dara
  September 26, 2017 at 2:31 pm
  That's great to hear, Linda! Thank you for letting me know.
  Reply
  - Kirsten
    September 21, 2021 at 5:17 pm
    
    All my favourite flavours in one spot… and a great way to use up the zucchini spilling out of the garden!
    Reply