Shrimp and Zucchini Stir-Fry Recipe

 

Hope everyone is having fantastic fall day, I know I am. Today we’re going to try and it cooking something healthy. Today we’re going to prepare a shrimp zucchini recipe. So I hope everyone likes shrimp and zucchini.

The shrimp zucchini stir fry recipe we are using has only around 415 calories. The zucchini we are using is a summer squash, and is one of our vegetables we are using in this recipe. Zucchini is cooked and presented as a savory dish or an accompaniment. Today we are using it as an accompaniment.

Shrimp is high in calcium, iodine and protein. Shrimp is also a significant source of cholesterol, the amount depending on the method of preparation.

Shrimp consumption is considered healthy for the circulatory system because of the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

Ingredients:

4 cups frozen cooked brown rice
2 tablespoons canola oil
1 pound (26 to 30 count) medium shelled and deveined shrimp
2 tablespoons Maple syrup
1 pound zucchini, thinly sliced and halved
2 teaspoons lower sodium soy sauce
1 bunch green onions, trimmed and thinly sliced
1 teaspoon ground ginger

Directions:

  1. Reheat rice as label directs. Let cool. In 12 inch skillet, heat 1 tablespoon oil on medium-high until hot. Add shrimp to skillet; sprinkle with 1/8 teaspoon freshly ground black pepper. Cook 2 minutes are until almost opaque throughout, stirring occasionally. Add 1 tablespoon maple syrup. Cook 1 minute or until shrimp is opaque throughout. With slotted spoon, transfer to medium bowl.
  2. To same skillet, and zucchini; cook 2 minutes, stirring occasionally. And remaining 1 tablespoon maple syrup and 1/2 teaspoon soy sauce. Add 2 tablespoons water if pan is dry. Cook 4 to 6 minutes are until zucchini is tender, stirring and scraping up any browned bits. Transfer zucchini and any juices to bowl with shrimp.
  3. To same skillet, and green onions, ginger, and remaining tablespoon oil. Reduce heat to medium. Cook 1 minute, stirring. Add rice, remaining 1 1/2 teaspoons soy sauce, and 1/8 teaspoon salt. Cook 3 minutes are until rice is hot, stirring constantly. Serve rice with shrimp.

Servings: 4
Prep Time: 5 to 6 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes

Each Serving: 415 Calories, 22 g protein, 59 g carbohydrate, 10 g total fat (1 g saturated), 6 g fiber, 143 mg cholesterol, 875 mg sodium

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