This vibrant dish brings together the sweetness of sautéed shrimp with the earthy crunch of zucchini and red bell pepper. The sauce is a standout, featuring a bright balance of ginger, garlic, lime, and a hint of sweetness from mirin. ItâÂÂs a light yet satisfying meal that comes together in under 30 minutes, making it perfect for busy weeknights. The ginger provides a gentle warmth that complements the delicate seafood, while the cornstarch-thickened glaze coats every bite. Serve it over rice or noodles to soak up the flavorful juices, or enjoy it on its own as a healthy, low-carb option. ItâÂÂs an easy way to bring fresh, restaurant-quality flavors to your home kitchen without the fuss.
Saucy Gingered Shrimp With Zucchini & Red Pep
Description
This vibrant dish brings together the sweetness of saut&# 195;©ed shrimp with the earthy crunch of zucchini and red bell pepper. The sauce is a standout, featuring a bright balance of ginger, garlic, lime, and a hint of sweetness from mirin. ItâÂÂs a light yet satisfying meal that comes together in under 30 minutes, making it perfect for busy weeknights. The ginger provides a gentle warmth that complements the delicate seafood, while the cornstarch-thickened glaze coats every bite. Serve it over rice or noodles to soak up the flavorful juices, or enjoy it on its own as a healthy, low-carb option. ItâÂÂs an easy way to bring fresh, restaurant-quality flavors to your home kitchen without the fuss.Ingredients
Directions
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Heat 1/2 tablespoon of olive oil in a large cast-iron or non-stick skillet over medium heat.
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Add the chopped red bell peppers and zucchini; cook until barely tender, about 2 minutes.
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Transfer the cooked vegetables to a dish and set aside.
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Add 1 tablespoon more oil to the skillet and increase heat to high.
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When the oil is hot but not smoking, add the shrimp and jalapenos; sauté until the shrimp are nicely browned, 1 to 2 minutes.
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Transfer the shrimp and jalapenos to a dish and set aside.
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Reduce heat to medium-high.
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Add the remaining 1/2 tablespoon oil to the skillet, then add shallots, ginger, and garlic; sauté until the mixture is soft but not brown, 1 to 2 minutes.
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Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes.
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Pour in stock and mirin; boil until reduced to 2 tablespoons, about 5 minutes.
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Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.
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In a small bowl, dissolve cornstarch in 1 tablespoon water; whisk into the simmering mixture.
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Cook, stirring, until the sauce thickens slightly, about 1 minute.
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Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture, and shrimp (with their juices) to the skillet and just heat through.
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Season with salt and pepper to taste before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 74.0kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.6g3%
- Sugars 1.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh ginger for the best flavor; avoid dried ginger if possible as it can be overly pungent.
If you prefer less heat, remove the seeds from the jalapeno before chopping.
Ensure shrimp are peeled and deveined before cooking. If using frozen shrimp, thaw completely and pat dry to ensure proper browning.
Mirin adds a subtle sweetness and depth; if unavailable, you can substitute with a splash of sweet rice wine or a teaspoon of sugar mixed with a little water.
This dish is best served immediately while the shrimp are tender and the sauce is glossy.
