This simple and flavorful shrimp dish is both light and delicious. It makes a great lunch meal that won’t weigh you down and is packed with protein.
I love meals that can be made fresh in under 20 minutes. This shrimp and vegetable broth bowl was born out of necessity, when I was needing to eat specific foods to support a metabolic balance program I had started. It quickly became a favorite meal for me because it tasted so yummy and felt warming to me. It is gluten free, low in carbs and high in protein too!
What You’ll Need:
- shrimp
- vegetable broth
- mushrooms
- zucchini
- leek
- ginger
- salt and pepper
- cilantro
Making the Recipe:
You’ll start by doing some simple prep work. If your shrimp are frozen, put them in some cold water and let them thaw for about 30 minutes. Drain off any extra water and ensure the tails and veins have been removed.
Once your shrimp are ready to go, do the vegetable prep next. Cut the zucchini in half lengthwise and then slice the halves into thin half moons. Cut the ends off the leeks and slice them down the middle lengthwise. Check the layers to make sure any dirt has been washed away. Slice the leeks into half inch pieces.
Next, remove the skin from the ginger root and grate it using a microplane tool or on the fine side of a cheese grater. Remove the cilantro leaves from their stems for garnish. Set the ginger and cilantro aside.
Now, you are ready to cook! Bring a skillet or wok to medium high heat. Add a tablespoon of the olive oil to the pan. Place the shrimp in the pan and season it with sea salt and freshly ground pepper to taste. Flip the shrimp after a minute or two of cooking. You’ll know it is done when the shrimps curl into C shapes and turn pink in color.
Remove the shrimp from the pan and place them in a bowl to stay warm, while you cook the vegetables. Add another tablespoon of oil to the warm pan and saute the vegetables for 3-5 minutes until they are just tender. While the vegetables cook, heat up your broth.
Once the vegetables are just tender, return the shrimp to the pan to warm them up together with the vegetables and the grated ginger.
Transfer the shrimp and vegetable mixture to separate serving bowls. Pour about 1/4 cup of warm broth over the mixture and top with some fresh cilantro.
Enjoy!!
Shrimp and Vegetable Broth Bowl
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: stovetop
- Diet: Gluten Free
Description
This simple and flavorful shrimp dish is both light and delicious. It makes a great lunch meal that won’t weigh you down and is packed with protein.
Ingredients
- 1 1/2 lb. shrimp, shells removed and deveined
- 1 zucchini, halved and sliced
- 2 small leeks, halved and sliced
- 8 oz. sliced mushrooms
- 2 Tbsp. olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp. freshly grated ginger
- 1 cup vegetable broth
- 1/4 cup cilantro leaves for garnish (or fresh chives)
Instructions
- Thaw the shrimp in cold water, if frozen. Remove the shells and any veins if remaining.
- Prepare the vegetables as directed.
- Heat a large skillet or wok over medium high heat. Add 1 Tbsp. of the oil. Season the shrimp with salt and pepper and cook them for 3-5 minutes until they curl and turn pink. Remove them from heat and transfer them to a bowl.
- Add the additional oil to the pan and sauté the vegetables. Season the vegetables with some additional salt and pepper. Once they are just tender, return the shrimp to the pan and warm the mixture for 1-2 minutes.
- Make or warm your broth.
- Pour the shrimp and vegetables into individual bowls. Pour a quarter cup of broth over each bowl and top with some fresh herbs (cilantro, chives, green onion, etc.).
Notes
- Feel free to substitute different vegetables to your liking. You may need to add cooking time if you are using heartier vegetables.
- To make this a bit more like Pho, add a little fish sauce and hoisin sauce to the broth and put some vermicelli rice noodles in the bottom of your bowl before adding the broth.