Saucy Gingered Shrimp W/ Zucchini & Red Peppe

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Servings: 6 Difficulty: Advanced
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A vibrant, quick-cooking skillet dish featuring succulent shrimp in a spicy ginger-lime sauce with crisp-tender vegetables.
Saucy Gingered Shrimp W/ Zucchini & Red Peppe recipe image
Saucy Gingered Shrimp W/ Zucchini & Red Peppe recipe image
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Saucy Gingered Shrimp W/ Zucchini & Red Peppe

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 74.0

Description

This vibrant skillet dish delivers a burst of Mediterranean and Asian-inspired flavors with succulent shrimp tossed in a spicy ginger-lime sauce. The combination of crisp-tender zucchini and sweet red bell peppers provides a perfect textural contrast to the tender seafood. Aromatics like fresh ginger, garlic, and jalapeno create a fragrant base, while dry white wine and mirin add depth and a subtle sweetness. Ready in under 40 minutes, this recipe is ideal for busy weeknights or a light summer dinner. Serve over rice or noodles to soak up the delicious sauce, or enjoy it as a low-carb main course.

Ingredients

Directions

  1. Heat 1/2 tablespoon of olive oil in a large cast-iron or non-stick skillet over medium heat.
  2. Add chopped red bell pepper and zucchini; cook until barely tender, about 2 minutes.
  3. Transfer the vegetable mixture to a dish and reserve.
  4. Add 1 tablespoon more oil to the skillet and increase heat to high.
  5. When oil is hot but not smoking, add shrimp and jalapenos; sauté until the shrimp are nicely browned, 1 to 2 minutes.
  6. Transfer shrimp and jalapenos to a dish and set aside.
  7. Reduce heat to medium-high.
  8. 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.
  9. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes.
  10. Pour in stock and mirin (or sherry cream); boil until reduced to 2 tablespoons, about 5 minutes.
  11. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.
  12. In a small bowl, dissolve cornstarch in 1 tablespoon water; whisk into simmering mixture.
  13. Cook, stirring, until the sauce thickens slightly, about 1 minute.
  14. Reduce heat to low.
  15. Add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the skillet and just heat through.
  16. Season with salt and pepper to taste.

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.

Keywords: shrimp, ginger, zucchini, red pepper, skillet, seafood, quick dinner, mediterranean, lime, wine, mirin, garlic, shallots, jalapeno, scallions, cilantro, healthy, weeknight meal, low carb, sauce
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