shrimp and vegetables

These addicting stir fried noodles are also known as Filipino Pancit Canton. With shrimp, vegetables, and deliciously simple flavors.

Stir Fried Noodles with Shrimp and Vegetables

lb. raw, tail-off shrimp

garlic

onion

green cabbage

carrots

dry pancit canton noodles

chicken stock

soy sauce

fish sauce

calamansi (or lime) juice

green onions

Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside.

Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside.

In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to the pot and stir to combine.

Add the remaining tablespoon of oil to a large skillet and add the contents of the pot. Stir fry the mixture for about 10 minutes. When most of the liquid has been absorbed, remove from heat and stir in the calamansi juice. Top with sliced green onions.

Mediterranean-Style Sauteed Shrimp and Zucchini

½ tbsp dry oregano

tsp cumin

tsp coriander

½ tsp sweet paprika

shrimp

tbsp Extra virgin olive oil

½ medium red onion (thinly sliced)

bell pepper (cored

zucchini

cooked chickpeas (from canned chickpeas, drained)

cherry tomatoes (halved)

kosher salt

black pepper

lemon (juice of)

basil leaves (torn

In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)

Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)

In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)

Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)

Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).

Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

https://content.jwplatform.com/videos/8QVnNzhn.mp4

This simple Mediterranean-style sautéed shrimp and vegetables recipe comes together in just over 20 minutes!

Sauteed Shrimp and Zucchini Recipe

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The most viewed shrimp and vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mediterranean-Style Sauteed Shrimp ...

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