"Vegetable shrimp toss" is a versatile dish that combines the flavors of fresh vegetables and succulent shrimp. It can be enjoyed as a main course or as a side dish, and it is perfect for a quick and easy meal. With so many variations on this classic recipe, you're sure to find one that suits your taste. Whether you prefer a light and refreshing salad or a hearty stir-fry, there is a "vegetable shrimp toss" recipe out there for everyone.
Let's cook with our recipes!
VEGETABLE SHRIMP TOSS
"Whenever I cook too much spaghetti, I just pop it in the refrigerator," relates Sharyn Craig from El Cajon, California. "The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2-3 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute shrimp in butter until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, saute vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 390 calories, Fat 17g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.
VEGETABLE AND SHRIMP LUMPIA RECIPE BY TASTY
Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they're referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 16 lumpias
Number Of Ingredients 22
Steps:
- Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.
- In a small bowl, whisk together the cornstarch and remaining tablespoon of water.
- Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.
- Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.
- Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.
- Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.
- Add the bean sprouts, toss to incorporate, and remove the pan from the heat.
- Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.
- Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.
- In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).
- Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.
- Garnish with cilantro and serve with the sweet chili sauce.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 30 grams, Fat 5 grams, Fiber 1 gram, Protein 9 grams, Sugar 6 grams
SUMMER BBQ SHRIMP VEGGIE TOSS
Farm or garden fresh vegetables toss up gorgeously on the BBQ with shrimp in a flavour filled marinade. All topped off with a little feta and fresh tomatoes makes this Mediterranean meal a sure fire summer hit!
Provided by envision
Categories Main Dishes
Time 36m
Number Of Ingredients 15
Steps:
- Season shrimp and set aside.
- Mix marinade ingredients together and toss vegetables in the marinade. Heat BBQ to medium. Grill veggies is a BBQ wok or wire mesh grill for 10-12 min. or until almost done.
- Add the shrimp in, toss and continue to cook for 3-4 min. until pink and cooked through. Serve immediately topped with feta, tomatoes and fresh herbs if desired.
Nutrition Facts : ServingSize 249 g, Calories 200 kcal, Carbohydrate 8 g, Protein 11 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 50 mg, Fiber 2 g, Sugar 3 g
VEGETABLE SHRIMP TOSS
'Whenever I cook too much spaghetti, I just pop it in the refrigerator,' relates Sharyn Craig from El Cajon, California. 'The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese.'
Provided by Allrecipes Member
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- In a large skillet, saute shrimp and garlic in butter until shrimp turn pink; remove and keep warm. In the same skillet, saute the vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 648.1 calories, Carbohydrate 63.1 g, Cholesterol 237.9 mg, Fat 28.2 g, Fiber 8.9 g, Protein 37.4 g, SaturatedFat 16.1 g, Sodium 486 mg, Sugar 0.1 g
PESTO SHRIMP PASTA TOSS
In just 30 minutes, Fran Scott of Birmingham, Michigan whips up this elegant entree. Coated in pesto and topped with walnuts and Parmesan, the mix of pasta, shrimp and vegetables adds a dressy touch to any weeknight meal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15x10x1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt. , Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once., Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired.
Nutrition Facts : Calories 466 calories, Fat 22g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 559mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
VEGETABLE SHRIMP TOSS
'Whenever I cook too much spaghetti, I just pop it in the refrigerator,' relates Sharyn Craig from El Cajon, California. 'The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese.'
Provided by Allrecipes Member
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- In a large skillet, saute shrimp and garlic in butter until shrimp turn pink; remove and keep warm. In the same skillet, saute the vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 648.1 calories, Carbohydrate 63.1 g, Cholesterol 237.9 mg, Fat 28.2 g, Fiber 8.9 g, Protein 37.4 g, SaturatedFat 16.1 g, Sodium 486 mg, Sugar 0.1 g
Tips:
- Use fresh vegetables: Fresh vegetables will give your dish the best flavor and texture. If you can, buy your vegetables from a local farmer's market or organic grocery store.
- Cut your vegetables into uniform pieces: This will help them cook evenly. If you are using a variety of vegetables, cut them into pieces that are similar in size so that they cook at the same rate.
- Don't overcook the vegetables: Overcooked vegetables will be mushy and bland. Cook them just until they are tender-crisp.
- Use a variety of colors and textures: This will make your dish more visually appealing and interesting to eat. Some good vegetables to use in a shrimp toss include broccoli, carrots, bell peppers, snap peas, and snow peas.
- Don't be afraid to experiment: There are many different ways to make a shrimp toss. Feel free to add your own favorite vegetables, herbs, and spices. You can also try different cooking methods, such as grilling or stir-frying.
Conclusion:
Shrimp toss is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and delicious way to get your daily dose of vegetables. By following these tips, you can make a shrimp toss that is packed with flavor and nutrition.
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