Name: Shrimp with Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 teaspoon cornstarch -; 1/2 cup cold water -; 2 tablespoons reduced-sodium soy sauce -; 1 medium onion, halved and sliced -; 1/2 medium sweet red pepper, cut into strips -; 1/2 medium zucchini, sliced -; 1/2 medium yellow summer squash, sliced -; 1 tablespoon canola oil -; 3/4 pound uncooked medium shrimp, peeled and deveined -; 1/2 teaspoon dried tarragon -; 1/4 teaspoon grated lemon zest -; 1/8 to 1/4 teaspoon crushed red pepper flakes -; Hot cooked rice, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp with Vegetables

1. 1 teaspoon cornstarch -

2. 1/2 cup cold water -

3. 2 tablespoons reduced-sodium soy sauce -

4. 1 medium onion, halved and sliced -

5. 1/2 medium sweet red pepper, cut into strips -

6. 1/2 medium zucchini, sliced -

7. 1/2 medium yellow summer squash, sliced -

8. 1 tablespoon canola oil -

9. 3/4 pound uncooked medium shrimp, peeled and deveined -

10. 1/2 teaspoon dried tarragon -

11. 1/4 teaspoon grated lemon zest -

12. 1/8 to 1/4 teaspoon crushed red pepper flakes -

13. Hot cooked rice, optional -

How to cook deliciously - Shrimp with Vegetables

1. Stage

In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.