Shrimp with zucchini and carrots is a light and quick main course, ideal when you want to serve something simple but well presented. Cooking in a wok allows you to work over high heat for short periods, enhancing the natural sweetness of the shrimp and keeping the vegetables pleasantly crisp.
For this recipe we used the Classe wok pans, particularly suitable for quick, controlled cooking. The shape of the wok and the even heat distribution let you cook the ingredients without a lid, promoting steam evaporation and keeping the preparation dry and tidy.
The result is a balanced dish where the shrimp remain tender and the vegetables retain color and texture.
Alternatively, you can also use a large nonstick skillet, always keeping the heat medium-high and the pan uncovered.
“SPECIAL: Guide to the best wok pan models”
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for shrimp with zucchini and carrots:
- 11 oz shrimp (fresh or frozen)
- 2 dark green zucchinis
- 1 large carrot (or two small)
- 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 to prepare and cook shrimp with zucchini and carrots:
Wash the zucchinis and carrots, then dry them well.
Cut the vegetables into regular julienne strips, trying to keep a similar thickness.
Clean the shrimp by removing the shell and the intestinal vein, if present.If using frozen shrimp, transfer them to the refrigerator a few hours before and let them thaw slowly.
Place the wok on the heat and let it heat well without using the lid; the optimal temperature is 320–338°F.
Add the oil and heat it briefly, then add the carrots and stir-fry them for about two minutes.
Add the zucchinis and continue cooking for another two to three minutes, until they are slightly softened but still firm.Transfer the vegetables to a plate and set aside.
In the same very hot pan add the shrimp and cook them for two to three minutes, turning them only once.
When they are pink and well sealed, add the vegetables back in.
Toss everything together for one minute.
Adjust with salt and finish with a light grind of pepper.
Serve immediately.
Notes
In the wok cooking is done over medium-high heat and without a lid because the steam that forms during cooking must evaporate quickly. This way the ingredients cook dry and controlled, without stewing. The shrimp remain tender and juicy, while the vegetables keep 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.
Tips:
During wok cooking it’s useful to keep the ingredients moving. You can help yourself with a spatula, stirring and detaching the food from the bottom, or gently move the pan with up-and-down motions so the ingredients slide along the hot walls.
FAQ (Questions and Answers)
Is it normal for shrimp to release some liquid?
Yes, especially at the beginning of cooking. Keeping the wok very hot and uncovered allows the liquid to evaporate quickly.
Can I use other vegetables?
Yes, you can replace or add bell peppers, green beans or yellow zucchini, always keeping a regular cut.
When should salt be added?
Salt should be added only at the end of cooking to prevent the shrimp and vegetables from releasing too much water.
