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  • Shrimp And Zucchini

    1 vote
    Shrimp And Zucchini
    Prep: 15 min Cook: 30 min Servings: 4
    by Robyn Savoie
    269 recipes
    >
    Quick and easy, this flavorful dish shines the spotlight on the fresh zucchini, tomatoes and garlic of late summer. The juices from the tomatoes and pineapple add a wonderful flavor to the sauce.

    Ingredients

    • 8 Oz. Can Pineapple Chunks In Juice, Reserve Juice
    • 12 Oz. Pkg. Frozen Raw Shrimp, Peeled & Deveined
    • 1 Tbsp. Cornstarch
    • 2 Tbsp. Cold Water
    • 1 Large Clove Garlic, Minced
    • 1 Small Onion, Sliced
    • 2 Cups Zucchini, Unpeeled & Sliced
    • 1 Tbsp. Reduced-Sodium Soy Sauce
    • 1 Tsp. Granulated Sugar
    • 1/4 Tsp. Ground Ginger
    • 2 Medium Tomatoes, Cut Into Wedges

    Directions

    1. Add enough water to reserved pineapple juice to measure 1/2 cup. Rinse frozen shrimp with cold water to separate; drain. Mix cornstarch and cold water.
    2. Spray a 10-Inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Cook shrimp, garlic, onion and zucchini in skillet about 3 minutes, stirring frequently, until vegetables are crisp tender. Stir in pineapple juice, soy sauce, sugar and ginger. Heat to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds. Stir in pineapple and tomato chunks; heat just until hot.
    3. Serve with cooked rice or pasta.

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