Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
This dish has always been my favourite since I was a little kid. I am so grateful to my grandma for teaching me this recipe. Now, I get to share it with you as well! How awesome is that? Well, I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a blessed day, friends, and I hope you all love and appreciate this recipe today. Enjoy!
2 tbsp avocado or olive oil, divided
1-pound raw shrimp, peeled and deveined
1 large summer squash, chopped
½ tsp onion powder
1/2 small yellow or white onions, chopped
½ tsp smoked paprika
½ tsp garlic powder
1 large zucchini, chopped
1/8 tsp salt
1/8 tsp black pepper
Fresh chopped parsley for garnishing
Add all the spices into a mixing bowl. Stir until well mixed.
In another mixing bowl, add the shrimp and sprinkle the spices. Toss until well coated.
Place a large skillet on the stove and turn the heat to medium.
Add 1 tbsp of oil and allow it to become hot.
Add the shrimp and cook each side for about 2 minutes or until they turn pink. Remove from the skillet onto a clean plate.
Add another tbsp of oil into the same skillet and allow it to become hot.
Add the vegetables and saute for 8 minutes or until soft. Make sure to stir from time to time.
Put the shrimp back to the skillet and cook for one more minute with the vegetables.
Remove the skillet from the stove, then sprinkle freshly chopped parsley on top.
Serve over rice and enjoy!
Serving: 1serving, calories: 161kcal | carbohydrates: 5.2g | protein: 16g | fat: 8.2g | saturated fat: 1.2g | polyunsaturated fat: 1g | monounsaturated fat: 5g | cholesterol: 165mg | sodium: 718.5mg | potassium: 234.2mg | fiber: 1.2g | sugar: 2.1g | vitamin a: 1015IU | vitamin c: 19.4mg | calcium: 84mg | iron: 1.5mg