Herbed Shrimp & Summer Squash Stir-fry

Succulent shrimp and vibrant summer zucchini and yellow squash are quickly stir-fried and coated in a delicate, savory herb sauce, served alongside light brown rice.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 6
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $3.88/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Pescatarian
• Low-Carb

Tags

• stir-fry
• quick
• healthy
• fresh
• savory
• budget-friendly

Ingredients

• 1.5 pound raw shrimp (peeled and deveined)
• 2 zucchinis (sliced into half-moons)
• 2 yellow squashes (sliced into half-moons)
• 1 red bell pepper (thinly sliced)
• 0.5 yellow onion (thinly sliced)
• 1 teaspoon dried dill
• 0.5 teaspoon dried mint
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 2 cup water (for rice)
• 0.75 cup brown rice (uncooked)

Instructions

1. First, prepare the brown rice: Combine 3/4 cup brown rice and 1 1/2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until water is absorbed and rice is tender. Keep warm.
2. While rice cooks, prepare the stir-fry. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, cornstarch, and 1/2 cup water until smooth. Set aside.
3. Heat a large non-stick skillet or wok over medium-high heat. Add the yellow onion and cook for 2-3 minutes until slightly softened.
4. Add the zucchini, yellow squash, and red bell pepper to the skillet. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
5. Add the shrimp to the skillet and cook for 2-3 minutes, stirring frequently, until shrimp turn pink and opaque.
6. Stir the prepared sauce and pour it into the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the shrimp and vegetables.
7. Stir in dried dill and dried mint. Serve the Herbed Shrimp & Summer Squash Stir-fry immediately over the cooked brown rice.

Nutrition (per serving)

• Calories: 220
• Protein: 24.5 g
• Carbohydrates: 28 g
• Fat: 1 g
• Fiber: 3.2 g
• Sodium: 493 mg
• Sugar: 6.5 g
• Cholesterol: 160 mg