Stir-Fried Zucchini with Salted Shrimp recipe - ingredients, nutrition and when to eat it
This summer side dish combines tender zucchini with the savory umami of salted shrimp.
This summer side dish combines tender zucchini with the savory umami of salted shrimp. It pairs well with warm rice and is perfect for a simple homemade lunch or dinner.
Side dishes · 10 minutes to cook
Nutrition (per 211g serving): 136.2 kcal · protein 2.9g · carbohydrate 9.1g · fat 10.2g · sodium 750.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The saltiness of salted shrimp varies by brand, so add a little at a time and adjust to taste.
Tips: Zucchini can become too soft if cooked for too long, so turn off the heat once it turns slightly translucent.
Tips: Adding a little extra perilla oil just before serving brings out its nutty aroma.
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Ingredients (1 serving)
- Korean zucchini — 150 g
- Salted shrimp — 2 tsp
- Perilla oil — 1 Tbsp
- Garlic — 1 clove
- Scallions — 1 Tbsp
- Water — 2 Tbsp