Photo of Jalapeño shrimp with zucchini and avocado by WW

Jalapeño shrimp with zucchini and avocado

Total Time
24 min
20 min
4 min
Fast and healthy, this stir-fried shrimp main dish gets a ton of flavor from the rich, easy-to-make sauce. The flavors of orange and tomato meld together nicely with a little kick of heat from the jalapeño. Use a shrimp deveiner to quickly peel and devein shrimp, and be sure to pat the shrimp dry with a clean kitchen towel or paper towels before adding them to the hot pan so that they brown nicely without adding excess liquid to the pan. Since stir-frying is such a quick cooking method, you’ll want to have all the ingredients prepared and ready to go.


Orange juice

¼ cup(s)

Dry sherry

1 Tbsp

Canned tomato paste

1 Tbsp

Peanut oil

2 Tbsp, vegetable oil, divided


2 medium clove(s), smashed

Uncooked shrimp

1 pound(s), peeled and deveined

Uncooked zucchini

2 cup(s), sliced zucchini

Jalapeño pepper(s)

2 tsp, thinly sliced, with seeds

Table salt

¾ tsp


½ item(s), medium, ripe, thinly sliced


  1. In a small bowl combine orange juice, sherry, and tomato paste until paste is dissolved.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add garlic and stir-fry 10 seconds or until fragrant. Push garlic to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute letting shrimp being to sear. Then, using a metal spatula, stir-fry 1 minute, incorporating garlic until shrimp is lightly browned but not cooked through. Swirl in remaining 1 Tbsp oil, add zucchini and jalapeño, sprinkle on salt, and stir-fry 1 minute until zucchini begins to soften. Swirl orange juice mixture into wok and stir-fry 30 seconds to 1 minute or until shrimp are just cooked through and zucchini are tender-crisp. Remove from heat and stir in avocado. Yields 1 cup per serving.