Spicy Garlic Zucchini and Shrimp Salad

Welcome to what might just become your new favorite 20-minute meal! If you’re looking for a dish that is incredibly fast, refreshingly light, and bursting with bold flavors, you’ve come to the right place. This zucchini and shrimp salad is the perfect answer to a busy weeknight or a warm day when you crave something satisfying without spending hours in the kitchen. The beauty of this recipe lies in its simplicity and its star technique: flash-infusing garlic and chili with sizzling hot oil to create a dressing that is out-of-this-world aromatic. It’s a delightful play on textures and tastes—crisp, cool zucchini “noodles,” tender shrimp, and a dressing that hits all the right notes of savory, tangy, and spicy. Don’t be intimidated by the list of ingredients; it’s surprisingly easy to assemble and even easier to love.

Before you get started, let’s gather our ingredients. The dressing is highly adaptable, so feel free to adjust the amounts to match your personal taste. Don’t worry if you can’t find some of the specific Asian ingredients; I’ve included some common and easy-to-find substitutions that work beautifully.

For the Salad:

• 2 medium Zucchini
• 1/2 lb (about 225g) Shrimp, peeled and deveined

For the Dressing:

• 3-4 cloves Garlic, finely minced
• 2-3 small Red Chilies, thinly sliced (see note)
• 2 tbsp Light Soy Sauce (or regular soy sauce/tamari)
• 1.5 tbsp Chinese Black Vinegar (see note)
• 1 tsp Sugar
• 1/4 tsp Salt, or to taste
• 1 tsp Sesame Oil
• 2 tbsp Neutral Oil, for heating (like canola, grapeseed, or avocado oil)
• 1/4 tsp MSG (optional, for an extra umami boost)

Notes on Ingredients:

• Chilies: The original recipe calls for “millet chilies” (小米辣), which are small and potent. Thai bird’s eye chilies are a perfect substitute. If you prefer less heat, a single red Fresno chili will provide a milder kick and great color. Adjust the quantity based on your spice tolerance.
• Chinese Black Vinegar: This is a dark, complex, and slightly sweet vinegar, often labeled as Chinkiang or Zhenjiang vinegar. It’s a key flavor component. If you can’t find it, you can substitute it with a mixture of 1 tablespoon of balsamic vinegar and 1/2 tablespoon of rice vinegar to mimic its tangy and rich profile.

Ready to create some magic? This process is quick and fun. The key is to have all your ingredients prepped and ready to go before you start.

1. First, prepare your zucchini. After washing and trimming the ends, use a julienne peeler or a mandoline to slice the zucchini into long, thin, noodle-like strands. A spiralizer also works wonderfully for this. If you don’t own any of these tools, you can simply use a sharp knife to carefully cut the zucchini into fine matchsticks.

2. Arrange the zucchini noodles on a serving plate in a circular, nest-like shape. Not only does this look beautiful, but it also creates the perfect bed for the shrimp.

3. Next, cook the shrimp. Bring a small pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for just 1-2 minutes, until they turn pink and curl up. The key is to not overcook them, as they can become rubbery. Immediately drain the shrimp and run them under cold water to stop the cooking process.

4. Pat the cooled shrimp dry and place them neatly in the center of the zucchini nest. Your beautiful base is now ready for the dressing.

5. Now for the most exciting part—the dressing! In a small, heat-proof bowl, combine the minced garlic and the sliced chilies. Heat your 2 tablespoons of neutral oil in a small pan over high heat until it’s shimmering and just about to smoke. Very carefully, pour the sizzling hot oil directly over the garlic and chili mixture. You’ll hear a fantastic sizzle and smell an incredible aroma as the flavors bloom instantly. Let it cool for a minute, then add the light soy sauce, black vinegar, sugar, salt, and optional MSG. Stir everything together until the sugar and salt have completely dissolved, and then finish with the teaspoon of sesame oil for a nutty fragrance.

6. Pour the freshly made dressing evenly all over the zucchini and shrimp.

7. Toss everything gently just before serving to ensure every strand is coated in that delicious sauce. Enjoy immediately for the best crisp texture!

I made this dish last night, and it was simply a triumph. The sizzle of the hot oil hitting the garlic and chilies filled my kitchen with the most incredible, mouth-watering aroma. The first bite was a true flavor explosion: the cool, crunchy zucchini was the perfect canvas for the warm, intensely savory dressing. The garlic was fragrant but not harsh, the chili gave just the right amount of heat, and the tang of the black vinegar cut through everything beautifully. Topped with the sweet, tender shrimp, it felt like a gourmet meal that took almost no effort to prepare. This recipe is a keeper, and I can’t wait for you to try it. I’d love to hear how it turns out for you in the comments below. Did you make any creative substitutions? Let me know