Saucy Gingered Shrimp with Zucchini & Red Peppers
From EatingWell: September/October 1994
Mirin, a sweetened Japanese cooking wine, adds a sweet accent to the fresh flavors of this shrimp and vegetable stir-fry. Carrots and turnips are good cool-weather substitutes for the zucchini and peppers.
- 2 tablespoons extra-virgin olive oil, divided
- 1 large red bell pepper, chopped
- 2 small zucchini, chopped
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 tablespoon finely chopped jalapeño pepper
- 2 tablespoons finely chopped shallot
- 1 tablespoon finely chopped fresh ginger
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 2 tablespoons lime juice
- 3/4 cup fish stock, or reduced-sodium chicken broth
- 2 tablespoons mirin, or cream sherry (see Note)
- 2 large vine-ripened tomatoes, seeded and chopped
- Salt & freshly ground pepper, to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3 tablespoons finely chopped scallions
- 1 tablespoon chopped fresh cilantro
- Heat 1 1/2 teaspoons oil in a large cast-iron or nonstick skillet over medium heat. Add bell pepper and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve.
- Add 1 tablespoon oil to the pan and increase heat to medium-high. When oil is hot but not smoking, add shrimp and jalapeño; sauté until the shrimp are nicely browned, 1 to 3 minutes. Transfer to a dish and set aside.
- Add the remaining 1 1/2 teaspoons oil to the pan, then add shallot, ginger and garlic; sauté until the mixture is soft but not brown, 1 to 2 minutes. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes. Pour in stock (or broth) and mirin (or sherry); boil until reduced to 2 tablespoons, about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.
- Dissolve cornstarch in water in a small bowl; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the pan and just heat through. Season with salt and pepper.
Tips & Notes
- Note: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supremarket with the Asian or gourmet ingredients.
- Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.
Per serving: 228 calories; 7 g fat (1 g sat, 4 g mono); 173 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 25 g protein; 2 g fiber; 244 mg sodium; 568 mg potassium.
Nutrition Bonus: Vitamin C (125% daily value), Selenium (62% dv), Vitamin A (54% dv), Iron (19% dv), Potassium & Magnesium (16% dv).
Carbohydrate Servings: 1
Exchanges: 1 1/2 vegetable, 3 lean meat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Entertaining, casual
- Ease of Preparation
- September/October 1994