SHRIMP AND VEGGIES RECIPES RECIPES

Name: Shrimp with Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1 teaspoon cornstarch; 1/2 cup cold water; 2 tablespoons reduced-sodium soy sauce; 1 medium onion, halved and sliced; 1/2 medium sweet red pepper, cut into strips; 1/2 medium zucchini, sliced; 1/2 medium yellow summer squash, sliced; 1 tablespoon canola oil; 3/4 pound uncooked medium shrimp, peeled and deveined; 1/2 teaspoon dried tarragon; 1/4 teaspoon grated lemon zest; 1/8 to 1/4 teaspoon crushed red pepper flakes; Hot cooked rice, optional

SHRIMP WITH VEGETABLES RECIPE: HOW TO MAKE IT

Shrimp with Vegetables Recipe: How to Make It image

Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 teaspoon cornstarch
1/2 cup cold water
2 tablespoons reduced-sodium soy sauce
1 medium onion, halved and sliced
1/2 medium sweet red pepper, cut into strips
1/2 medium zucchini, sliced
1/2 medium yellow summer squash, sliced
1 tablespoon canola oil
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon dried tarragon
1/4 teaspoon grated lemon zest
1/8 to 1/4 teaspoon crushed red pepper flakes
Hot cooked rice, optional

Steps:

In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts : Calories 302 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 259mg cholesterol, SodiumContent 862mg sodium, CarbohydrateContent 14g carbohydrate, FiberContent 3g fiber), ProteinContent 38g protein. Diabetic Exchanges 5 lean meat

SHRIMP AND VEGETABLE SHEET PAN DINNER RECIPE | ALLRECIPES

Shrimp and Vegetable Sheet Pan Dinner Recipe | Allrecipes image

A simple and delicious sheet pan dinner with shrimp and vegetables - you can use any combination of vegetables you like, but try to cut them all in even pieces.

Provided by Amy Schenkel

Categories Seafood Shellfish Shrimp

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 red onion, coarsely chopped
1 red bell pepper, chopped
1 cup sliced fresh mushrooms
1 zucchini, chopped
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
¼ teaspoon paprika
1 pound fresh shrimp, peeled and deveined
1 teaspoon lemon zest
½ teaspoon garlic powder

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
Roast in the preheated oven until vegetables are softened, about 15 minutes.
While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

Nutrition Facts : Calories 207.7 calories, CarbohydrateContent 6.3 g, CholesterolContent 172.6 mg, FatContent 11.3 g, FiberContent 1.7 g, ProteinContent 20.1 g, SaturatedFatContent 1.7 g, SodiumContent 243.5 mg, SugarContent 3.3 g

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