Sauteed Zucchini, Corn & Shrimp

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 260.5
  • Total Fat: 11.1 g
  • Cholesterol: 64.5 mg
  • Sodium: 97.0 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 5.6 g
  • Protein: 11.6 g

View full nutritional breakdown of Sauteed Zucchini, Corn & Shrimp calories by ingredient
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Introduction

Delicious, quick light meal that makes excellent use of early summer produce. Please note that recipe does not include specific amount of salt or pepper, so you will need to add a specific amount to your nutrition tracker if you are watching your sodium intake. Delicious, quick light meal that makes excellent use of early summer produce. Please note that recipe does not include specific amount of salt or pepper, so you will need to add a specific amount to your nutrition tracker if you are watching your sodium intake.
Number of Servings: 3

Ingredients

    2 Tbsp EVOO
    1/3 c diced red onion
    3 c large diced zucchini
    3 oz (about half a tiny individual bottle) white wine
    3 1/2 oz shrimp, peeled & deveined
    2 c fresh corn (cut from two ears of corn)
    1 Tbsp chopped fresh basil
    salt & pepper

Directions

Heat olive oil in a large skillet over medium heat. Add onions and saute for a minute or two, just until they begin to soften. Add the zucchini and season with salt & pepper. Cook until zucchini begins to brown. Add the white wine, cover and reduce heat to medium-low. Cook for a couple of minutes, until zucchini begins to soften (time will depend on how large you diced your zucchini). Add the shrimp, cover and cook for another couple of minutes, until shrimp is nearly cooked through. Add the corn and basil, and season again with salt & pepper. Cover and cook for another minute, until shrimp is completely cooked through and corn is heated. Serves 3.

Number of Servings: 3

Recipe submitted by SparkPeople user SNARKMEISTER.

TAGS:  Fish | Dinner | Fish Dinner |

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