HEALTHY Shrimp and Zucchini Skillet

HEALTHY Shrimp and Zucchini Skillet HEALTHY Shrimp and Zucchini Skillet

This wholesome shrimp and zucchini skillet is what trustworthy dwelling cooking is all about. It’s made with easy substances, filled with flavors, and accomplished in simply half-hour utilizing one pan. Serve it subsequent to a crunchy baguette and a bottle of Spanish white wine for an awesome meal.

To make this recipe, I used pink Argentinian shrimp I purchased frozen and thawed out and already peeled and deveined. However, you need to use no matter kind of shrimp you want. Just make certain to pat them fully dry; that approach the shrimp can soak up all of the flavors within the pan.

The secret to this recipe is to salt the zucchini when you slice it after which let it relaxation for 10 minutes. This will extract the water from the zucchini. That approach, when you prepare dinner it, it’s not mushy, and it retains its lovely agency texture.

TIPS & TRICKS to Make this Recipe: You can serve this dish heat, at room temperature, and even chilled. It will maintain for as much as 2 to three days within the fridge in an hermetic container.

Key Ingredients & Cookware I used on this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this HEALTHY Shrimp and Zucchini Skillet

HEALTHY Shrimp and Zucchini Skillet

Author Albert Bevia @ Spain on a Fork

Ingredients

  • 3
    tbsp
    further virgin olive oil
    45 ml
  • 2
    zucchini
  • 1
    medium
    onion (finely chopped)
  • 4
    cloves
    garlic (roughly chopped)
  • 1
    tbsp
    sherry vinegar
    15 ml
  • 1/2
    tsp
    candy smoked Spanish paprika
    1.25 grams
  • 1/2
    tsp
    dried oregano
    0.50 grams
  • 1
    can
    diced tomatoes (chopped tomatoes)
    15 oz / 425 grams
  • 1/2
    cup
    vegetable broth
    120 ml
  • 1
    lbs
    uncooked jumbo shrimp (peeled and deveined)
    450 grams
  • sea salt & black pepper
  • chopped parsley for garnish

Instructions

  1. Cut the zucchini into rounds which might be 1 cm thick (0.40 inches), add the sliced zucchini right into a colander with a dish beneath, salt the zucchini and blend collectively, let it relaxation for 10 minutes

  2. After 10 minutes, switch the slices of zucchini over some paper towels, all in a single layer, and pat dry, eradicating among the salt

  3. Heat a big fry pan with a medium warmth and add within the olive oil

  4. After a few minutes, add within the chopped onion and garlic, combine repeatedly, after 3 minutes and the onions are barely translucent, add within the slices of zucchini, combine collectively, then combine each 1 to 2 minutes so all of it evenly sautés

  5. Once the zucchini is flippantly sautéed, about 5 minutes, add within the sherry vinegar, paprika, and oregano, rapidly combine collectively, then add within the canned tomatoes, vegetable broth and season with salt & pepper, combine collectively, then simmer

  6. In the meantime, add the shrimp over some paper towels and pat dry, then season with salt & pepper

  7. After simmering the canned tomatoes for five minutes and the juices have barely lowered, add within the shrimp, combine collectively till nicely blended, then decrease to a low warmth and simmer till the shrimp are simply cooked by means of, about 3 to 4 minutes, then take away from the warmth

  8. Serve instantly out of the pan, garnished with chopped parsley, take pleasure in!

Nutrition Facts

HEALTHY Shrimp and Zucchini Skillet

Amount Per Serving

Calories 227
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 143mg48%

Sodium 530mg23%

Potassium 646mg18%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 6g7%

Protein 18g36%

Vitamin A 71514%

Vitamin C 30mg36%

Calcium 127mg13%

Iron 2mg11%

* Percent Daily Values are primarily based on a 2000 calorie eating regimen.

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