Photo: Dana DeVolk
Shrimp & Vegetable Saute
9 ingredients
10 min + 15 min
4
openrecipes
This dish is a “less than 30-minute meal”! Filling and satisfying without feeling heavy and stuffed. Perfect if you are wanting to eat lighter in preparation for summer.
Estimated Nutrition (whole recipe, rough)
556
Calories
31g
Protein
27g
Fat
56g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces, weight Bag Frozen Or Fresh Shrimp
- 4 whole Zucchinis
- 2 whole Yellow Squash
- ½ whole Brown Onion
- 10 whole Cherry Tomatoes
- 1 can Whole Kernel Sweet Corn, 15 Ounce Can, Drained
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 dashes Season Salt And Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes