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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!


Course Dinner, Main Course
Cuisine Asian Cuisine
Keyword easy shrimp stirfry recipe, seafood stirfry, shrimp and vegetables recipe, shrimp in sweet chili sauce, Sweet and Spicy Shrimp and Zucchini Stir-Fry, sweet and spicy vegetable stirfry
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6
Author Manila Spoon


  • 2 tbsp Vegetable Oil
  • 3 cloves Garlic, crushed
  • 2 medium to large Zucchini, halved then sliced into half-inch chunks
  • 1 tbsp Soy sauce, or to taste
  • Freshly ground black pepper, to taste
  • 1 lb raw jumbo Shrimps, peeled and deveined
  • Salt, to taste
  • 3-5 tbsp Sweet Chili Sauce, diluted with about 3-7 tablespoons of water, or to taste (adjust heat to your liking)
  • Sesame oil, just a few drops


  1. 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.

  2. 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.

  3. 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.


Recipe Notes


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

Get a gluten-free or wheat-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.