About
This dish is easy to put together on a weeknight and is full of a variety of vegetables. There are sweet red and orange bell peppers, fresh zucchini and bright tomatoes. The shrimp is sauteed first to create a nice browning on the bottom of the pan, then the pan is deglazed with a balsamic vinaigrette that coats the entire vegetables. It is delicious!
Ingredients
- 2 teaspoon avocado oil
- 1 pound seafood pc jumbo black tiger shrimp by president's choice
- ΒΌ teaspoon garlic powder
- ΒΌ teaspoon coarse kosher salt by morton
- 2 teaspoon avocado oil
- 1 large zucchini, raw
- 2 large – 3" diameter tomato
- Β½ large – 3" diameter x 3 3/4" red bell peppers, raw
- 1 large – 3" diameter x 3 3/4" orange bell pepper
- 2 tablespoon balsamic vinegar
- 1 tablespoon avocado oil
- ΒΌ teaspoon coarse kosher salt by morton
Instructions
- Heat a large cast iron skillet over medium-high heat, once hot, add 2 tsp of avocado oil and shrimp.
- Add the shrimp, garlic powder and ΒΌ tsp kosher salt. Cook on the first side for 1-2 minutes until nicely browned, then stir the shrimp together. This should create a nice browning on the bottom of the pan. Once the shrimp is almost all pink, remove to a plate and set aside.
- Add in another 2 tsp avocado oil. Add in the sliced zucchini and cook for 1-2 minutes until nicely browned.
- Next add in the sliced bell peppers and sliced tomatoes. Combine the balsamic, remaining avocado oil and remaining salt. Drizzle this around the pan and scrape off the brown from the bottom of the pan. Cook for a few minutes only so the vegetables are still slightly crunchy.
- Add the shrimp back into the pan and stir well. Enjoy hot.
Nutrition Facts
- Servings: 8
- Calories: 130.2kcal/544.7kJ (per serving)
- Fat: 5.5g (per serving)
- Carbs: 5.9g (per serving)
- Protein: 14.6g (per serving)
