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Here's a quick, low calorie, low carb seafood dinner.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
7 mins
total:
32 mins
Servings:
4
Yield:
4 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Halve each zucchini lengthwise. Place each half, cut side down, on a board and cut into long, thin strips. Set aside. Snap off and discard woody bases from asparagus. Cut asparagus diagonally into 1-inch pieces.

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  • Place asparagus in a steamer basket over gently boiling water. Cover and steam for 2 minutes; add zucchini and steam for 2 to 3 minutes more or until vegetables are just crisp-tender (dont overcook). Drain well; keep warm.

  • Meanwhile, in a large skillet cook jalapeno, ginger, and garlic in cooking oil over medium-high heat for 30 seconds. Add shrimp. Cook over medium-high heat for 2 to 3 minutes or until shrimp turn pink, stirring often. Stir in cilantro, sesame seed, sesame oil, salt, and pepper. Add zucchini and asparagus to skillet; toss gently to coat. Transfer to a serving platter. If desired, sprinkle with additional cilantro and/or sesame seed. Makes 4 main-dish servings.

*

When working with chili peppers, wear plastic or rubber gloves to protect your skin from volatile oils. If your bare hands touch the peppers, wash your hands well with soap and water.

Nutrition Facts

197 calories; fat 12g; cholesterol 86mg; saturated fat 2g; carbohydrates 8g; mono fat 4g; poly fat 5g; insoluble fiber 1g; protein 17g; vitamin a 340.1IU; vitamin c 66.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3mg; sodium 239mg; potassium 888mg; calcium 90.9mg; iron 2.2mg.
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