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…