Steamed Shrimp Stuffed Zucchini Recipe

Zucchini is hollowed out and stuffed with a deliciously savory shrimp paste, then steamed to perfection and drizzled with a mouthwatering sauce. This dish is healthy and bursting with umami flavors that will leave your taste buds dancing. Ready to dive into the Steamed Shrimp Stuffed Zucchini recipe? Let’s get started!

Steamed Shrimp Stuffed Zucchini Recipe

Serves: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes

For the filling:
1 pound shrimp, peeled and deveined
2 tablespoons carrots, minced
¼ teaspoon ginger, minced
1/10 teaspoon salt
1/10 teaspoon white pepper
1 tablespoon sesame oil

For the stuffed zucchini:
2 large zucchini
½ cup chicken stock, unsalted
1 tablespoon oyster sauce
2 teaspoons cornstarch
2 tablespoons water

Steamed Shrimp Stuffed Zucchini Instructions

1. Prepare the zucchini:

• Trim off the ends of each zucchini. Cut it crosswise into about 2 inches long. Use a small spoon to scoop out the center.
• Do the same with all of them.

2. Prepare the filling:

• In a food processor, add the deveined shrimp and blend until it becomes a paste (or mince it with a knife). Then add the carrots, ginger, salt, white pepper, and sesame oil. Mix well.
• Place a pastry bag (or a Ziploc bag) in a glass and add the filling inside. Seal the opening and cut open the tip.
• Squeeze the filling into the center of each piece of zucchini. Arrange them on a plate.

3. Steam:

• In a steamer over high heat, bring water to a boil. Transfer the stuffed zucchini inside, cover the lid, and steam for about 5 minutes until completely cooked through.
• Remove the stuffed zucchini and reserve the liquid inside the plate.

4. Make the gravy and serve:

• In a small pan over medium heat, return the liquid from the plate. Then add the chicken stock and oyster sauce. Whisk and bring it to a simmer. Pour in the cornstarch slurry (2 teaspoons of cornstarch and 2 tablespoons of water). Stir until the sauce is thickened.
• Pour the sauce over the stuffed zucchini and enjoy!

Tips & notes

• • Filling neatly: A pastry bag or Ziploc bag makes stuffing much easier and cleaner, but you can also spoon it in carefully if you don’t have one.
  • Reserving liquid: The liquid collected on the plate after steaming is full of flavor—make sure to save it and use it in your sauce base.
  • Different vegetables: Try hollowed mushrooms, eggplant, or winter melon instead of zucchini for a twist.
  • Alternative proteins: Ground chicken, pork, or fish paste can be used in place of shrimp for a different flavor.
  • Vegetarian option: Skip the shrimp and make a tofu-carrot filling seasoned with soy sauce and sesame oil.
  • Broth base: Replace chicken stock with vegetable stock for a lighter and vegetarian-friendly sauce.