Sweet and Spicy Shrimp and Zucchini Stir-Fry

Only 5 minutes to make this flavorful SWEET and SPICY SHRIMP and ZUCCHINI STIR-FRY! Quick and easy deliciousness!



In Asian cooking, we like our food to have layers of flavors. It’s not enough for it to be just plain salty or savory or even sweet. It’s got to be more than that.

It has to be a little sweet, a little spicy, quite tangy….a combination of flavors that will excite one’s palate – delicious complexity in other words.

That’s why I love Asian food, not just because I grew up with it but because I never find it boring. My taste buds never tire of it because it always seems to offer something new and fresh.


Shrimp Zucchini Stir-fry


That’s the case with this easy stir-fry. It takes just 5-7 minutes to cook it and yet the complexities of flavors are there – sweet and spicy from the sweet chili sauce, salty and savory from the soy sauce, additional richness from the sesame oil and of course the taste itself from the zucchini and the shrimp – all work together to give this stir-fry it’s wonderful and yummy taste.

The first time I made this I used some onions (see photo below) but I omitted it the second time around. You can add onions if you like or just use the garlic instead. They are both fine either way.



So when you are in the mood for a quick and easy stir-fry that packs in the flavor, why not give this a try? Of course, don’t forget the rice!


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2 Tablespoons, Vegetable Oil
3 Garlic cloves, crushed*
2 medium to large Zucchini, halved then sliced into half-inch chunks
1 Tablespoon, dark Soy sauce or to taste*
Freshly ground black pepper, to taste
1 lb raw jumbo Shrimps, peeled and deveined
Salt, to taste
Sweet Chili Sauce, 3-5 Tablespoons diluted with about 3-7 tablespoons of water, or to taste*
A few drops of Sesame oil.

*You may add some chopped onions for some extra aroma and flavor, too.

*Get a gluten-free soy-sauce and sweet chili sauce if on a gluten-free diet.

*Adjust the heat/spice level to your liking. Just taste it before adding it and then determine how spicy you want it to be.


Heat up a wok or a large frying pan to high heat. Swirl in the vegetable oil. Add the garlic and cook very briefly just until aromatic, a few seconds only. Add the zucchini slices and drizzle the soy sauce on top. Stir-fry for a couple of minutes or until tender. Season with a little ground pepper, to taste.

Push the zucchini to the side of the wok/frying pan. If the pan/wok is quite dry at this point, add a little more oil. Place the shrimp in one layer. Let it cook for 1 minute without stirring. Season with a little salt (just a pinch). After 1 minute, stir-fry with the zucchini until it has turned fully opaque, about 1 more minute.

Quickly, stir in the sweet chili sauce and coat the zucchini and shrimp. Add a few drops of sesame oil to the mix. Serve immediately with some freshly cooked rice.





  1. Carla
    August 5, 2013 / 1:33 pm

    Love the colors of this dish!

    • August 8, 2013 / 6:46 am

      It's so easy and truly is yummy and quite pretty as well.

  2. August 18, 2013 / 11:59 pm


    • August 19, 2013 / 12:35 am

      Hi Debbie! It should be in the Asian section of your grocery or in an Asian store.

  3. December 4, 2013 / 9:32 am

    I tried this recipe and this is really delicious! Actually, my friend also tried this and he told to me that his family also like this food.

    Easy Stir Fry

    • December 5, 2013 / 10:45 pm

      Am so happy to know that Tyron! Thank you for letting us know. Glad you stopped by.

  4. Anonymous
    January 1, 2014 / 1:26 am

    Does "dark soy sauce" differ from "regular soy sauce?"

    • January 9, 2014 / 2:53 am

      It's the same, lighter means less salt so dark is just your regular soy sauce.

  5. January 5, 2014 / 1:35 am

    A truly yummy dish and it is so easy to prepare. You are a legend.

    • January 9, 2014 / 2:53 am

      Awww. You are way too kind, Patricia! Thank you so much for the kind feedback. Glad you loved it.

  6. January 6, 2014 / 12:13 am

    I made this dish today with additional veggies (onions, shredded carrots, and spinach) and sriracha. I also used rice noodles instead of rice. The flavors were wonderful!

    • January 9, 2014 / 2:55 am

      Thanks for stopping by and giving us some tips and a feedback. Next time, I will add some sweet bell peppers, too and the carrots and spinach sound wonderful!

  7. August 5, 2014 / 12:38 am

    YUM ME! Could I use Chinese black vinegar in place of soy sauce?

    • August 12, 2014 / 2:56 am

      I haven't used that at all Gwen so I really don't know. Perhaps you can try and let us know. Thanks.

  8. July 18, 2015 / 4:27 pm

    It is super yummy. I have used this recipe several times. Thank you.

  9. February 2, 2016 / 4:55 pm

    This looks so fresh and light! So glad my daughter finally likes shrimp!

  10. Anonymous
    June 15, 2016 / 10:08 pm

    Thank you for this recipe. I'm making it tonight as a main dish but instead of diced zucchini, I turned it into zucchini noodles instead. Can't wait to see how it turns out. Thank you

  11. Anonymous
    July 25, 2016 / 1:08 am

    This is good. I didn't have sesame oil, and "spaghetti noodled" the zucchini, cut recipe way down to make one serving only (otherwise I'll pig out). It's a keeper that I plan on making often.

  12. Anonymous
    September 15, 2016 / 10:10 pm

    This was really good. I didn't have sesame oil so I swaped it for some other spicier condiments & hopped it would worked and it did! Me and my dad eat it and were very happily pleased!

  13. September 16, 2016 / 2:04 am

    So glad you both enjoyed it! Thanks for letting us know!

  14. November 3, 2016 / 12:56 am

    5 minutes?! Great for when I'm in a rush, but still want something delicious.

  15. November 27, 2016 / 2:17 pm

    Hi Abby! Thank you for sharing your dish with us. I made it last night and added broccoli to it. It was so good. My husband loved it and mentioned it again this morning.
    It truly cooked up really fast. Feels nice not to be over a stove for a long period.

    Thanks again. Peace to your family.

    • November 30, 2016 / 2:12 pm

      Thanks for letting us know and for trying! So delighted that you both enjoyed this! It is a popular recipe on our blog for sure. 🙂

  16. January 31, 2017 / 12:18 am

    Very delicious I served it over brown rice and added sliced mushrooms it's a very quick and easy meal and my wife loves it

  17. Kelly
    February 17, 2018 / 12:48 pm

    I gotta say I thought I would burn my house down even my boyfriend was worried and came to check on me a few times. I loved it he even thought it was amazing and he is an amazing chef. This was my first time ever cooking like this and I’m 25 ! I will definitely make this again ! It dis say it would take under 10 minutes but with the shopping and prep it took me about 1.5 hours then again as stated I’ve never cooked before. Thank you for helping cook my very own delicious dish !

    • abigail
      February 17, 2018 / 11:56 pm

      Congrats Kelly!! I am so delighted and happy for you. Thank you for being so sweet by letting us know how it all went!!

  18. Winston mumsie
    February 20, 2018 / 11:04 am

    Thus by far, a true party in my mouth. Totally delectable and savory to the last wet little drop.

    • abigail
      February 20, 2018 / 9:12 pm

      So glad you enjoyed this!! Thanks for letting us know.

  19. WHStoneman
    March 13, 2020 / 5:39 am

    Love this as written and have added water chestnuts and pineapple chunks as a variation.

    • abigail
      March 13, 2020 / 9:21 am

      That sounds like a yummy addition. I should try them next time. Thanks for stopping by.

  20. Natalie
    July 16, 2020 / 7:06 pm

    I’m just curious if you know the nutritional value of this meal? It looks delicious and fairly healthy. My husband is on a strict low carb, zero fat/red meat diet. I think he would really enjoy this dish.

    • abigail
      July 17, 2020 / 2:11 pm

      I don’t know but this isn’t low-carb because of the sweet chili sauce unless you change the sauce then it can become quite low in carbs.

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