Shrimp with zucchini and carrots is a light and quick second course, perfect when you want to serve something simple yet refined. Cooking in the wok allows you to work at high heat and for short periods, enhancing the natural sweetness of the shrimp while keeping the vegetables pleasantly crunchy.
For this recipe, we used Classe wok pans, which are particularly suitable for quick and controlled cooking. The shape of the wok and the even heat distribution allow you to cook ingredients without using a lid, promoting steam evaporation and maintaining a dry and neat preparation.
The result is a balanced dish, where the shrimp remain tender, and the vegetables retain their color and texture.
Alternatively, you can also use a large non-stick skillet, keeping the heat medium-high and the pan uncovered.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Shrimp with Zucchini and Carrots:
- 10.6 oz shrimp (fresh or frozen)
- 2 dark zucchini
- 1 large carrot (or two small ones)
- 2 tablespoons extra virgin olive oil
- to taste fine salt
- to taste black pepper (or white)
Tools for Shrimp with Zucchini and Carrots:
- 1 Knife
- 1 Wok
- 1 Tongs silicone
Steps for Preparing and Cooking Shrimp with Zucchini and Carrots:
Wash the zucchini and carrots, then dry them well.
Cut the vegetables into regular julienne strips, trying to maintain a similar thickness.
Clean the shrimp by removing the shell and the intestinal vein if present.If using frozen shrimp, place them in the refrigerator a few hours before and let them thaw slowly.
Place the wok on the stove and let it heat well without using the lid; the optimal temperature is 320-338°F.
Add the oil and let it heat briefly, then add the carrots and sauté for about two minutes.
Add the zucchini and continue cooking for another two or three minutes until they are slightly softened but still firm.Transfer the vegetables to a plate and set them aside.
In the same hot pan, add the shrimp and cook for two or three minutes, turning them only once.
When they turn pink and are well sealed, re-add the vegetables.
Sauté everything together for one minute.
Season with salt and finish with a light grind of pepper.
Serve immediately.
Notes
In the wok, cooking takes place over medium-high heat and without a lid because the steam that forms during cooking must evaporate quickly. This way, the ingredients cook in a dry and controlled manner, without stewing. The shrimp remain tender and juicy, while the vegetables retain their color and texture. A slight moisture on the bottom of the pan is normal and is part of this cooking technique, which relies on short times and well-managed temperatures.
Advice:
During cooking in the wok, it is useful to keep the ingredients moving. You can assist with a spatula, stirring and lifting the food from the bottom, or slightly moving the pan with upward and downward movements, sliding the ingredients over the hot walls.
FAQ (Frequently Asked Questions)
Is it normal for shrimp to release some liquid?
Yes, especially at the beginning of cooking. By keeping the wok very hot and uncovered, the liquid evaporates quickly.
Can I use other vegetables?
Yes, you can substitute or add bell peppers, green beans, or yellow zucchini while maintaining a regular cut.
When should salt be added?
Salt should be added only at the end of cooking to prevent shrimp and vegetables from releasing too much water.
