Shrimp & Squash With Fresh Tomato Garnish

10m
Prep Time
15m
Cook Time
25m
Ready In


"This is a very quick, easy, and healthy dish. Sometimes, I enjoy having a 'CARB FREE;' dinner; that still tastes amazing. This is one of these really easy dishes to prepare. And, it's cooked right in the oven; in just a few minutes."

Original is 4 servings
  • FOR SHRIMP
  • FOR SQUASH AND ONIONS
  • FOR BALSAMIC TOMATOES
  • FOR GARLIC RED PEPPER OIL

Nutritional

  • Serving Size: 1 (1433.9 g)
  • Calories 551.3
  • Total Fat - 19.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 142.8 mg
  • Sodium - 871.6 mg
  • Total Carbohydrate - 70.1 g
  • Dietary Fiber - 12.3 g
  • Sugars - 42.7 g
  • Protein - 27 g
  • Calcium - 346.8 mg
  • Iron - 4.6 mg
  • Vitamin C - 59.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Garlic Red Pepper Oil ... Add all the ingredients to a medium size bowl, and set to the side. Season to taste with salt and pepper. If there is any leftover oil; it is delicious brushed on a baguette and toasted; or, used in a vinaigrette. I usually use most of it.

Step 2

Balsamic Tomatoes ... Add the tomatoes and vinaigrette to a small bowl, and toss. The vinaigrette is already seasoned; so, you won't need to add any salt or pepper. Cover with plastic wrap; and, refrigerate until ready to use. Right before serving, add the basil to the mix. Remember, this is meant to be quick and easy; so, I use my favorite store brand - but; you can always make your own.

Step 3

Shrimp ... Remember, fresh is best! However, a good quality frozen shrimp will work just fine for this. But, if using frozen shrimp; make sure to thaw in the refrigerator, in a colander, over a bowl covered well. This way, they do not set it water as they thaw.

Step 4

Once thawed, let the shrimp set on the counter to take the chill off; and, pat dry with a paper towel. Line a sheet pan with parchment paper or foil for easy clean up, then add the shrimp, oil (just enough to lightly coat the shrimp), salt, and pepper; and toss until combined. Spread out the shrimp on the pan. It isn't necessary to use parchment paper or foil; but, it makes for easy clean up.

Step 5

Squash and Onions ... First, if you cut them too thin; they will just fall apart once cooked. I stick with 1/3" thick slices, which seems to work well. Then, line another sheet pan with parchment paper or foil; and add the planks of squash (zucchini and summer squash), and onions. Brush the top of both the squash and onions with the garlic red pepper oil.

Step 6

Cook ... I like to add the squash and onions first; as they take a couple minutes longer than the shrimp. However, neither takes very long; so, keep an eye on them. The vegetables should take about 7-10 minutes in a 450 degree oven, middle shelf. The vegetables should be tender; but not falling apart. And, the shrimp; should only take 5 minutes - again, keep an eye on them. Once they begin to curl and turn pink; they are done.

Step 7

Finish ... Plate the squash and onions on a serving platter; and top with the shrimp. Finish with the chilled balsamic tomatoes. The dressing from the tomatoes is perfect over the warm grilled vegetables and shrimp.

Step 8

ENJOY! ... It's a very simple 'carb' free dinner with tons of flavor. Now, you could always add mushrooms or other vegetables if you want. But, I keep this simple. And, for those who absolutely need those carbs ... you could always add some polenta, orzo; or, some crusty bread on the side.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, make sure they are fresh and not frozen. If using frozen shrimp, make sure to thaw them in the refrigerator in a colander over a bowl.
  • When selecting the vegetables, make sure they are all of similar size and thickness so that they will all cook evenly.

  • Instead of shrimp, use cubed tofu. Tofu is a great source of protein and is a great alternative to shrimp for those who are looking for a vegetarian option. The benefit of this substitution is that it adds a plant-based protein to the dish and makes it vegan-friendly.
  • Instead of squash, use sweet potatoes. Sweet potatoes are a great source of fiber and vitamins and minerals. The benefit of this substitution is that it adds a nutritious and delicious vegetable to the dish, as well as a different texture and flavor.

Vegetarian Version Replace the shrimp with 2 cups of diced mushrooms, and 2 cups of diced bell peppers. Increase the amount of garlic red pepper oil to 1/2 cup. Cook the vegetables in the oven for 15 minutes, stirring once during cooking. Add the diced mushrooms and bell peppers to the pan with the squash and onions, and continue cooking until the vegetables are tender.



Roasted Sweet Potatoes

RECOMMENDED DISH DESCRIPTION: Roasted sweet potatoes are a great accompaniment to this Shrimp & Squash dish. They provide a sweet and savory flavor that pairs perfectly with the shrimp and squash. Roasted sweet potatoes are a great source of fiber and other nutrients, making them a great addition to a healthy meal. Plus, they are easy to prepare and cook quickly in the oven.


Grilled Asparagus: Grilled asparagus is a great accompaniment to this Shrimp & Squash dish. It has a slightly sweet and nutty flavor that complements the shrimp and squash perfectly. Grilled asparagus is a great source of vitamins and minerals, making it a nutritious and delicious addition to any meal. Plus, it is easy to prepare and can be cooked quickly on the grill or in the oven.




FAQ

Q: What is the best way to thaw frozen shrimp?

A: The best way to thaw frozen shrimp is to place them in a colander over a bowl and let them thaw in the refrigerator. This way, they do not sit in water as they thaw.



Q: What is the best way to cook shrimp?

A: The best way to cook shrimp is to sauté them in a skillet with butter or oil over medium-high heat. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque.

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Fun facts:

Fun Fact 1: The dish Shrimp & Squash with Fresh Tomato Garnish is inspired by the classic Italian dish, Caponata. It is a sweet and sour eggplant dish, traditionally served as an appetizer or side dish. It was made famous by Italian chef, Giada de Laurentiis.

Fun Fact 2: Balsamic vinegar, which is used in the recipe, has been produced in the Modena and Reggio Emilia provinces of Italy since the Middle Ages. It is known for its complex flavor and is aged in wooden barrels for up to 12 years. It is a favorite of celebrity chef, Gordon Ramsay.