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
Scale
- 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.