Best 14 Shrimp And Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delectable shrimp and vegetable recipes, a symphony of flavors that will tantalize your taste buds. From quick and easy stir-fries to hearty and comforting soups, our collection offers a diverse range of dishes to suit every palate and occasion. Embark on a culinary adventure as you explore the vibrant flavors of these shrimp and vegetable creations, each one a testament to the versatility and deliciousness of these two culinary stars.

Let's cook with our recipes!

TEMPURA SHRIMP AND VEGETABLES



Tempura Shrimp and Vegetables image

Provided by Shirley Cheng

Categories     Ginger     Mushroom     Appetizer     Kid-Friendly     Dinner     Shrimp     Green Bean     Deep-Fry     Pescatarian     Dairy Free     Tree Nut Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 18

For dipping sauce
1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
For tempura
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

Steps:

  • Make dipping sauce
  • In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
  • Make tempura
  • Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
  • Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
  • In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
  • In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
  • Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
  • To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
  • Serve tempura immediately with dipping sauce.

PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES



Penne with Shrimp, Feta, and Spring Vegetables image

Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces penne rigate (ridged)
1 pound asparagus, trimmed, cut into 1-inch lengths
1 pound peeled and deveined frozen shrimp, thawed
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta (4 ounces)
1/4 cup thinly sliced fresh mint leaves

Steps:

  • In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
  • To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

Nutrition Facts : Calories 638 g, Fat 20 g, Fiber 5 g, Protein 42 g

PENNE WITH SHRIMP AND VEGETABLES



Penne with Shrimp and Vegetables image

Pressed for time? Cooked shrimp and refrigerated Alfredo sauce hurry along this rich pasta dish, which can be on the table for a family of six in only 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

2 1/4 cups uncooked penne pasta (8 oz)
3 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cloves garlic, finely chopped
1 cup whipping cream
1 container (10 oz) refrigerated Alfredo pasta sauce
1 small zucchini, cut in half lengthwise, then cut into 1/2-inch slices
8 oz fresh thin asparagus spears, trimmed, cut into 1 1/2-inch pieces (2 cups)
1/4 teaspoon crushed red pepper flakes
1 lb cooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1/2 teaspoon salt

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Cook mushrooms in butter 7 to 8 minutes, stirring frequently, until softened and liquid is evaporated. Add garlic; cook 30 seconds. Add whipping cream; cook and stir 3 to 4 minutes or until slightly thickened.
  • Stir in Alfredo sauce. Add zucchini, asparagus and pepper flakes. Cook 3 minutes, stirring frequently. Add shrimp. Cook and stir 1 minute or until asparagus is crisp-tender and shrimp are thoroughly heated.
  • Add cooked pasta to shrimp mixture; toss to combine. Season with salt.

Nutrition Facts : Calories 590, Carbohydrate 41 g, Cholesterol 225 mg, Fat 7, Fiber 3 g, Protein 24 g, SaturatedFat 22 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 710 mg, Sugar 4 g, TransFat 1 1/2 g

GRILLED SHRIMP AND VEGETABLES WITH PEARL COUSCOUS



Grilled Shrimp and Vegetables with Pearl Couscous image

Provided by Melissa Roberts-Matar

Categories     Cheese     Garlic     Herb     Onion     Shellfish     Vegetable     Lunch     Shrimp     Summer     Grill/Barbecue     Couscous     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 17

3 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 teaspoons salt
3/4 teaspoon black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 pound)
1 3/4 cups reduced-sodium chicken broth (14 fl ounces)
1 cup water
1/4 teaspoon crumbled saffron threads
2 lb large shrimp (21 to 25 per pound), peeled and deveined if necessary
2 medium red onions (1 pound total)
2 pounds large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 ounces feta, crumbled (1 1/4 cups)
Special Equipment
about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes

Steps:

  • Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
  • Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
  • Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
  • Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
  • Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.

SHRIMP AND VEGETABLES WITH COCONUT SAUCE



Shrimp and Vegetables with Coconut Sauce image

This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.

Provided by Mrs.Robinson

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16

25 each uncooked medium shrimp, peeled and deveined
½ onion, sliced
1 tablespoon crushed garlic
1 small jalapeno, chopped, or to taste
1 cup broccoli florets
½ cup sugar snap peas, or to taste
½ red bell pepper, chopped
½ green bell pepper, chopped
3 medium mushrooms, chopped
1 (14 ounce) can coconut milk
½ teaspoon chile paste
½ lime, juiced
1 pinch salt and ground black pepper to taste
4 cups steamed white rice
1 mango, chopped, or more to taste
1 lime, cut into wedges

Steps:

  • Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
  • Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.

Nutrition Facts : Calories 532 calories, Carbohydrate 67.6 g, Cholesterol 95.1 mg, Fat 22.4 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 18.9 g, Sodium 179.8 mg, Sugar 11.2 g

SHRIMP AND VEGETABLES



Shrimp and Vegetables image

This super-easy supper solution turns to quick-cooking shrimp, frozen mixed vegetables, and prepared stir-fry sauce for time-saving flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 7

2 cups uncooked instant white rice
2 cups water
2 tablespoons light sesame or vegetable oil
1 lb. shelled deveined uncooked medium shrimp (about 30 shrimp), tails removed
1 (1-lb.) pkg. precut stir-fry vegetables
2 tablespoons water
2/3 cup purchased stir-fry sauce

Steps:

  • Cook rice in 2 cups water as directed on package.
  • Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
  • Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.

Nutrition Facts : Calories 430, Carbohydrate 62 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 2940 mg, Sugar 8 g

RAMEN SHRIMP AND VEGETABLES



Ramen Shrimp and Vegetables image

Bring the fabulous flavors of Asia to your dinner table with this tasty noodle featuring shrimp and vegetables - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
2 cups water
1 package (3 oz) Oriental-flavor ramen noodle soup mix
1 bag (1 lb) fresh stir-fry vegetables
1/4 cup stir-fry sauce

Steps:

  • Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
  • Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
  • Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.

Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 160 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 1 g

PEPPER-SHRIMP-AND-NOODLE SALAD WITH CRUNCHY SPRING VEGETABLES



Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables image

Cold peanut noodles get a fresh reboot in this veg-forward entrée salad. After mixing thin spaghetti or ramen with a gingery sesame sauce, you fry garlic slivers for a crunchy garnish, then sizzle juicy shrimp in the same pan. Lastly, the salad: an aromatic bouquet of cucumber, radishes, cilantro, and mint.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 14

2 tablespoons smooth natural peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons reduced-sodium soy sauce or tamari
1 tablespoon pure maple syrup
1 teaspoon grated fresh ginger
1 teaspoon hot sesame oil
1/2 cup vegetable oil
10 ounces wheat noodles, such as fresh or dry ramen, or thin spaghetti
1/4 cup very thinly sliced garlic (from 10 to 12 cloves)
Kosher salt and freshly ground pepper
12 ounces large shrimp, peeled and deveined
1 cup julienned English cucumber
1 cup julienned watermelon radishes or green radishes, or a combination
Fresh mint and cilantro leaves, for serving

Steps:

  • In a bowl, whisk together peanut butter, vinegar, soy sauce, maple syrup, ginger, and 2 teaspoons water. Whisk in sesame oil and 2 tablespoons vegetable oil to combine. Meanwhile, cook noodles in a pot of boiling water according to package instructions. Drain; rinse under cold water. Toss with half of dressing.
  • Combine remaining 6 tablespoons vegetable oil with garlic in a nonstick skillet. Cook over medium-low heat, swirling pan occasionally, until garlic is crisp and golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels; season with salt.
  • Return skillet to medium-high heat. Pat shrimp dry; season lightly with salt and generously with pepper. Add to skillet and cook, turning once, until pink and cooked through, 2 to 3 minutes total. Transfer to paper towels.
  • Divide noodles among bowls. Top with cucumber, radishes, herbs, shrimp, and garlic chips. Serve, with remaining dressing alongside.

HERB STIR-FRIED SHRIMP WITH VEGETABLES AND EGG NOODLES.



Herb stir-fried shrimp with vegetables and egg noodles. image

Adapted from Bon Appetit (April 2004). This one dish meal is a great way to use garden herbs and vegetables with jumbo shrimp.

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, room temperature
1/2 cup minced fresh tarragon
4 teaspoons minces fresh chives
1 lemon
1 bunch leek, white and pale green parts only,sliced
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 lb jumbo shrimp, peeled and deveined
12 ounces green beans, trimmed
12 ounces frozen peas
16 ounces egg noodles, uncooked

Steps:

  • Mix butter, tarragon, chives and grated lemon peel (from one lemon) in a bowl. Mash with a fork to combine.
  • Melt herb butter in large skillet over medium heat.
  • Add leeks and thyme and cook for 5 minutes, reduce heat to low and continue cooking for 8-10 minutes longer. Remove from heat.
  • In a large saucepan bring water to a boil to cook egg noodles. When water boils add egg noodles and green beans to pan. Cook 6 minutes and then add green peas to water, cook 4 minutes longer. After a total of 10 minutes, drain well.
  • While noodles and vegetables are cooking, put skillet back on med high heat and add shrimp and lemon juice (from one lemon) to leeks and herbs and stir-fry over med high heat for 6-10 minutes.
  • Add shrimp/leeks to egg noodles/vegetables in a large bowl.
  • Serve immediately.

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE



Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette image

Provided by Sara Foster

Categories     Pasta     Vegetable     Picnic     Kid-Friendly     High Fiber     Graduation     Backyard BBQ     Dinner     Lunch     Mozzarella     Basil     Shrimp     Squash     Zucchini     Summer     Family Reunion     Grill     Grill/Barbecue     Healthy     Potluck     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added     Small Plates

Yield Servings: Makes 6 servings

Number Of Ingredients 11

8 ounces orzo (about 1 1/3 cups)
6 1/2 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 tablespoons purchased pesto
2 tablespoons fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
  • Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
  • Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
  • Garnish with basil sprigs and serve cold or at room temperature.

SAFFRON LINGUINE WITH SPICY SHRIMP AND VEGETABLES



Saffron Linguine with Spicy Shrimp and Vegetables image

Categories     Pasta     Tomato     Vegetable     Shrimp     Saffron     Fennel     Spinach     Simmer     Gourmet

Number Of Ingredients 17

1/2 pound linguine
3/4 pound medium shrimp (about 24), shelled, leaving tails intact, and deveined if desired
1 1/2 teaspoons olive oil
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup dry white wine or vermouth
1 medium onion, chopped fine (about 3/4 cup)
1 tablespoon minced garlic, or to taste
1 1/2 tablespoons tomato paste
1/2 cup chicken broth
1 medium fennel bulb (sometimes called anise, about 1 pound), trimmed and chopped coarse
1 medium yellow bell pepper, cut into thin strips
1 tablespoon very hot water
1/4 teaspoon crumbled saffron threads
a 14- to 16-ounce can whole tomatoes, drained and chopped, or 2 cups cherry tomatoes, quartered
1 cup fish stock (available at many fish markets and specialty food shops) or bottled clam juice
1/2 pound fresh spinach, coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed)
1/3 cup finely chopped fresh parsley leaves

Steps:

  • Put a kettle of water on to boil for cooking linguine.
  • In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes, and salt and pepper to taste. Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make drops of water scatter and sauté shrimp in 2 batches until golden and cooked through, 1 to 2 minutes on each side, transferring as cooked to a plate.
  • To skillet add wine and boil until most is evaporated. Add remaining 1/2 teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. In a bowl whisk together tomato paste and chicken broth and add to skillet with fennel and bell pepper. Simmer mixture, covered, until fennel is tender, about 10 minutes.
  • In a very small bowl or ramekin combine hot water and saffron.
  • While fennel mixture is simmering, add salt to taste and linguine to boiling water and cook until al dente. Drain linguine well in a colander and return to kettle. Toss linguine with saffron mixture until evenly coated and keep warm.
  • To simmering fennel mixture add tomatoes and fish stock and simmer 2 minutes. Add shrimp and spinach and cook, covered, until just heated through until spinach is slightly wilted, 1 to 2 minutes. To pasta add vegetable mixture, parsley, and salt and pepper to taste and toss well.

YELLOW RICE WITH VEGETABLES AND SHRIMP



Yellow Rice With Vegetables and Shrimp image

Make and share this Yellow Rice With Vegetables and Shrimp recipe from Food.com.

Provided by loveleesmile

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olives or 1 tablespoon vegetable oil
1 cup uncooked long-grain white rice
2 cups fat-free chicken broth
1 tablespoon Tabasco sauce
1/4 teaspoon ground turmeric
1 cup frozen green pea
1/2 cup sliced green onion
1 medium tomatoes, chopped
1/2 cup sliced black olives
1 cup peeled small shrimp

Steps:

  • Heat oil in a medium saucepan; add rice and cook for 1 to 2 minutes or until lightly golden, stirring frequently.
  • Stir in chicken broth, TABASCO® Pepper Sauce, and turmeric; bring to a boil. Reduce heat to low. Simmer about 15 minutes or until most of the broth is absorbed.
  • Stir in peas, green onions, tomato, olives and shrimp; cover and simmer for another 5 minutes or until rice is done.

GULF COAST SHRIMP AND VEGETABLES - SOUTH BEACH DIET RECIPE (PHAS



Gulf Coast Shrimp and Vegetables - South Beach Diet Recipe (Phas image

Make and share this Gulf Coast Shrimp and Vegetables - South Beach Diet Recipe (Phas recipe from Food.com.

Provided by marie3780

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, cut into thin wedges
1 small red bell pepper, cored, seeded, cut into thin strips
2 garlic cloves, minced
1/4 teaspoon salt (optional)
1 lb shrimp, in the shell peeled and deveined (about 12 ounces after peeling)
1 zucchini, cut into thin 2-inch-long strips
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Steps:

  • * Heat the oil in a large non-stick skillet over medium-high heat.
  • * Add the onion, red pepper, and garlic.
  • * Sauté until limp, about 3 minutes. Sprinkle with salt, if desired.
  • * Push the onion mixture to the edges of the skillet.
  • * Add the shrimp and zucchini; sprinkle with thyme and red pepper flakes.
  • * Sauté until the shrimp are opaque, 4 to 5 minutes.
  • * Toss to mix well. Serve immediately.

RED AND WHITE PRAWNS (SHRIMP) WITH GREEN VEGETABLES (YUAN YANG X



Red and White Prawns (Shrimp) With Green Vegetables (Yuan Yang X image

This is from a recipe book I recently bought entitled Chinese Cooking Made Easy. They describe the dish as follows "The Chinese name for this dish is Yuan Yang Prawns (Shrimp). Pairs of mandarin ducks are also know as yan yang, or love birds, because they are always seen together. The often symbolize affection and happiness." This dish is usually part of banquet. Times are estimated.

Provided by ImPat

Categories     Chinese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

450 g prawns (shrimp uncooked 1lb)
1 pinch salt
1/2 egg white
1 tablespoon cornflour (cornstarch mix with water to make paste)
175 g snow peas (6oz mangetout)
575 ml vegetable oil (about - 1 pint 21/2 cups)
1/2 teaspoon salt
1 teaspoon light brown sugar
1 tablespoon spring onion (finely chopped)
1 teaspoon ginger (finely chopped)
1 tablespoon light soy sauce
1 tablespoon dry sherry (or Chinese rice wine)
1 teaspoon chili bean sauce
1 tablespoon tomato puree (paste)

Steps:

  • Peel and de-vein the prawns (shrimp) and mix with the pinch of salt, the egg white and the cornflour (cornstarch) past.
  • Top and tail the snow peas (mangatout).
  • Heat about 2 to 3 tablespoon of the oil in a preheated wok and stir fry the snow peas (mangetout) for about 1 minute and then add the salt and sugar and continue stirring for another minute, remove and place int he centre of a serving platter.
  • Heat the remaining oil, par cook the prawns (shrimp) for 1 minute and then remove and drain.
  • Pour off the excess oil, leaving about 1 tablespoon in the wok and add the spring onion and ginger to flour the oil.
  • Add the prawns (shrimp) and stir-fry for about 1 minutes, then add the soy sauce and wine or sherry and blend well and place about half of prawns (shrimp) at one end of the platter.
  • Add the chilli bean sauce and tomato puree (paste) to the remaining prawns (Shrimp) in the wok and blend well and then place the red prawns (shrimp) and the other end of the platter and serve.

Tips:

  • Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help you save time and prevent any scrambling later on.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use organic or locally-sourced produce.
  • Don't overcrowd the pan: When cooking shrimp and vegetables, it's important not to overcrowd the pan. Otherwise, the shrimp will steam instead of sear and the vegetables will become soggy.
  • Cook the shrimp in a single layer: To ensure that the shrimp cooks evenly, make sure to cook it in a single layer. If you need to cook more shrimp than can fit in a single layer, cook them in batches.
  • Don't overcook the shrimp: Shrimp cooks very quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery.
  • Season the shrimp and vegetables well: Don't be afraid to season your shrimp and vegetables liberally. Salt, pepper, garlic powder, and onion powder are all great options.
  • Use a variety of vegetables: Don't limit yourself to just one or two vegetables. Try using a variety of vegetables, such as broccoli, carrots, bell peppers, and snap peas.
  • Serve immediately: Shrimp and vegetables are best served immediately after cooking. This will ensure that the shrimp is still juicy and the vegetables are still crisp.

Conclusion:

Shrimp and vegetables is a delicious and healthy dish that can be enjoyed by people of all ages. It's a great source of protein, vitamins, and minerals. Plus, it's quick and easy to make. So next time you're looking for a healthy and flavorful meal, give this shrimp and vegetables recipe a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics