This vibrant seafood dish combines plump shrimp with crisp-tender zucchini and sweet red bell peppers, all tossed in a fragrant ginger-garlic glaze. The sauce is built from dry white wine, mirin, and chicken stock, creating a balanced flavor profile that is both savory and slightly sweet with a gentle kick from jalape&# 195;±os. ItâÂÂs a perfect weeknight dinner that comes together in under 30 minutes, offering a restaurant-quality experience at home. Serve it over rice or noodles to soak up the delicious sauce. The combination of fresh herbs, ginger, and citrus makes this dish feel light yet satisfying, ideal for warm evenings or when you crave something with bright, bold flavors.
Saucy Gingered Shrimp With Zucchini & Red Peppers
Description
This vibrant seafood dish combines plump shrimp with crisp-tender zucchini and sweet red bell peppers, all tossed in a fragrant ginger-garlic glaze. The sauce is built from dry white wine, mirin, and chicken stock, creating a balanced flavor profile that is both savory and slightly sweet with a gentle kick from jalape&# 195;±os. ItâÂÂs a perfect weeknight dinner that comes together in under 30 minutes, offering a restaurant-quality experience at home. Serve it over rice or noodles to soak up the delicious sauce. The combination of fresh herbs, ginger, and citrus makes this dish feel light yet satisfying, ideal for warm evenings or when you crave something with bright, bold flavors.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 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 reserve.
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Add 1 tablespoon more oil to the skillet and increase heat to high.
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When oil is hot but not smoking, add peeled shrimp and finely chopped jalapeños; sauté until the shrimp are nicely browned, 1 to 2 minutes.
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Transfer shrimp and jalapeños 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 finely chopped shallots, ginger, and garlic; sauté until the mixture is soft but not brown, 1 to 2 minutes.
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Pour in dry white wine and fresh lime juice; boil until reduced to a glaze, 3 to 5 minutes.
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Pour in chicken stock and mirin; boil until reduced to 2 tablespoons, about 5 minutes.
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Add seeded and chopped 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.
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Whisk the cornstarch mixture into the simmering sauce and cook, stirring, until the sauce thickens slightly, about 1 minute.
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Reduce heat to low.
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Add chopped scallions, chopped fresh cilantro, the reserved vegetable mixture, and shrimp (with their juices) to the skillet and just heat through.
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Season with additional 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.
Note
Ensure shrimp are peeled and deveined before cooking. If using frozen shrimp, thaw completely and pat dry to ensure they brown properly.
Do not overcrowd the pan when sautéing shrimp to prevent steaming; cook in batches if necessary.
Adjust the amount of jalapeño based on your preferred heat level. Remove seeds for milder flavor.
Serve immediately over rice, noodles, or with crusty bread to soak up the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
