Zucchini with Shrimp

Here's a quick, low calorie, low carb seafood dinner.



by 4  people


add your rating
add a comment
Servings: 4
Yield: 4 main-dish servings
Prep Time: 25 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    8   ounces 
    fresh or frozen peeled, deveined medium shrimp (12 oz. in shells)
  • see savings
    On Sale
    5   
    zucchini (about 1-1/4 lb.)
  • see savings
    On Sale
    8   ounces 
    fresh asparagus spears
  • see savings
    On Sale
    1   
    fresh jalapeno pepper, seeded and finely chopped*
  • see savings
    On Sale
    1   tablespoon 
    grated fresh ginger
  • see savings
    On Sale
    2   
    cloves garlic, minced
  • see savings
    On Sale
    2   tablespoons 
    cooking oil
  • see savings
    On Sale
    2   tablespoons 
    snipped fresh cilantro
  • see savings
    On Sale
    1   tablespoon 
    toasted sesame seed
  • see savings
    On Sale
    2   teaspoons 
    toasted sesame oil
  • see savings
    On Sale
    1/4  teaspoon 
    salt
  • see savings
    On Sale
    1/4  teaspoon 
    pepper
  • see savings
    On Sale
     
  • see savings
    On Sale
     

Directions
1.
Thaw shrimp, if frozen. Halve each zucchini lengthwise. Place each half, cut side down, on a board and cut into long, thin strips. Set aside. Snap off and discard woody bases from asparagus. Cut asparagus diagonally into 1-inch pieces.
2.
Place asparagus in a steamer basket over gently boiling water. Cover and steam for 2 minutes; add zucchini and steam for 2 to 3 minutes more or until vegetables are just crisp-tender (dont overcook). Drain well; keep warm.
3.
Meanwhile, in a large skillet cook jalapeno, ginger, and garlic in cooking oil over medium-high heat for 30 seconds. Add shrimp. Cook over medium-high heat for 2 to 3 minutes or until shrimp turn pink, stirring often. Stir in cilantro, sesame seed, sesame oil, salt, and pepper. Add zucchini and asparagus to skillet; toss gently to coat. Transfer to a serving platter. If desired, sprinkle with additional cilantro and/or sesame seed. Makes 4 main-dish servings.
Note
  • * When working with chili peppers, wear plastic or rubber gloves to protect your skin from volatile oils. If your bare hands touch the peppers, wash your hands well with soap and water.
Nutrition information
Per Serving: cal. (kcal) 197, Fat, total (g) 12, chol. (mg) 86, sat. fat (g) 2, carb. (g) 8, Monosaturated fat (g) 4, Polyunsaturated fat (g) 5, fiber (g) 1, pro. (g) 17, vit. A (IU) 340, vit. C (mg) 66, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, sodium (mg) 239, Potassium (mg) 888, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Grilled Halibut and Leeks with Mustard Vinaigrette
Grilled Halibut and Leeks with Mustard Vinaigrette

Seasoned with a low-carb balsamic vinegar-and-mustard dressing, this 20-minute fish dinner is perfect for busy weeknights.

 Articles
Easy Chicken Recipes: Herbed Chicken, Orzo, and Zucchini
... with Orzo and Zucchini -- also sounds healthy. Sounds fast. And it is very easy. Boneless, skinless chicken... Herbed Chicken with Orzo and Zucchini into the recipe "save" list. It'll save you lots of time. Make... weeknights easy with this Herbed Chicken with Orzo and Zucchini recipe!... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products