Steamed Zucchini with Shrimp: A Healthy and Tender Delight
Simple and Healthy Zucchini and Shrimp Steamed Dish Recipe
Lately, I’ve been enjoying a variety of vegetables like potatoes, eggplants, and zucchini. Today, I’ve prepared a healthy dish using zucchini and shrimp, perfect for a light and nutritious meal.
Ingredients for Steamed Zucchini with Shrimp
- 1 Zucchini (medium-sized)
- 1 Cheongyang chili pepper (optional, for spice)
- 1 Red chili pepper (for color)
- 6-7 Cooked cocktail shrimp (peeled and deveined)
- 1 Tbsp Cooking wine (to remove any fishy odor from shrimp)
- 2 Pinches of salt (for salting zucchini and seasoning shrimp)
Shrimp Filling Seasoning (Optional)
- 0.5 Tbsp Minced garlic
- 2 Tbsp Cornstarch (helps bind the shrimp filling)
- 0.5 Tbsp Sesame oil (for added aroma)
- 0.5 Tbsp Minced garlic
- 2 Tbsp Cornstarch (helps bind the shrimp filling)
- 0.5 Tbsp Sesame oil (for added aroma)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly, trim off the ends, and slice it into approximately 2.5cm thick rounds. Cutting them this thick makes them easier to hollow out and prevents them from becoming mushy when steamed.
Step 2
Using a teaspoon, carefully scoop out the center of each zucchini slice, going about two-thirds of the way down. This creates a natural bowl shape to hold the filling.
Step 3
Sprinkle 2 pinches of salt evenly over the cut surface of the zucchini and let it sit for about 10 minutes. This process draws out excess moisture, making the zucchini firmer and preventing it from getting too watery when steamed.
Step 4
Remove the seeds and stems from the Cheongyang and red chili peppers, then finely mince them. The Cheongyang chili will add a pleasant heat, while the red chili adds vibrant color.
Step 5
Thaw the frozen cocktail shrimp in cold water, then pat them dry with paper towels. Finely chop the shrimp. If you prefer a more textured filling, you can chop the shrimp slightly coarser.
Step 6
In a bowl, combine the chopped shrimp with the minced chili peppers, 1 Tbsp of cooking wine, and 2 pinches of salt. (Optional) For an enhanced filling, mix in 0.5 Tbsp minced garlic, 2 Tbsp cornstarch, and 0.5 Tbsp sesame oil. Mix everything thoroughly until well combined. The cornstarch will help bind the filling together.
Step 7
After 10 minutes, gently wipe away any moisture that has accumulated on the zucchini slices with a paper towel. Lightly dust the hollowed-out part of the zucchini with a bit of flour. This acts as a barrier to prevent the filling from falling out and helps the shrimp mixture adhere better. Generously spoon the shrimp filling into each zucchini cup.
Step 8
Arrange the prepared zucchini and shrimp parcels in a steamer basket over simmering water. Cover and steam over medium heat for about 10 minutes, or until the zucchini is tender and the shrimp is fully cooked through. Be careful not to overcook, as the zucchini can become too soft.
Step 9
While the zucchini is steaming, prepare the tangy mustard sauce. In a small bowl, whisk together 3 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp sugar, 0.5 Tbsp prepared mustard, and 1 Tbsp toasted sesame seeds. Mix until smooth. You can adjust the amount of mustard to your preference.
Step 10
Once cooked, arrange the warm steamed zucchini and shrimp on a serving plate. Serve immediately with the prepared mustard sauce on the side. The combination of the slightly spicy mustard sauce, tender zucchini, and succulent shrimp is truly delightful. Enjoy your healthy and delicious meal!
