CAROLYNN’S PANTRY

Shrimp Veggie Skillet Toss

32 medium raw shrimp with tails on (about 8 ounces total), rinsed and patted dry

2 medium zucchinis, cut in half lengthwise and sliced into 6 pieces each

6 green onions, trimmed and halve lengthwise

12 grape tomatoes

Sauce:

3 tablespoons light soy sauce

1 tablespoon sugar

1 tablespoon sesame

2 tablespoons lime juice

1 teaspoon grated ginger

1/8 teaspoon red pepper flakes

In small bowl whisk together sauce ingredients and set aside.

Heat large nonstick skillet coated with nonstick cookie spray over medium-high heat. Add shrimp and cook 3 minutes or until pink and opaque, stirring frequently. Set aside on separate plate.

Recoat skillet with cooking spray, cook zucchini 4 to 6 minutes or until just tender crisp, add onions and tomatoes and cook 1 to 2 minutes. Add shrimp, cook 1 minute.

Remove from heat, place on serving platter. Add soy sauce mixture to skillet and bring to a boil. Remove from heat and pour evenly over all or serve as dipping sauce.

Makes 4 servings  (about 1 cup shrimp mixture and 1 tablespoon sauce per serving)

Note: Shrimp are very low in calories and fat, and high in protein. They're also a good source of vitamin D and vitamin B12

Cal. 147, Fat 5g, Carbs. 13 g, Protein 15 g, Fiber 2g