Zucchini and Shrimp Oven Bake: A Healthy & Delicious Eco-Natural Cook Recipe
Eco-Natural Cook | The Perfect Harmony of Fresh Zucchini and Plump Shrimp: Zucchini and Shrimp Oven Bake
With fresh zucchini, plump shrimp, and any leftover vegetables you have, you can effortlessly create a delicious dish! Let’s make a healthy side dish using minimal seasonings. 🙂 This recipe is perfect for a nutritious meal that’s both simple and satisfying.
Main Ingredients- 1 Fresh Zucchini
Filling Ingredients- 7-8 Plump Shrimp
- Shredded Cabbage or leftover vegetables (like carrots, onions) as needed
- 1 Tbsp Korean Potato Starch Powder
- Pinch of Bamboo Salt (or sea salt)
- Pinch of Freshly Ground Black Pepper
- 7-8 Plump Shrimp
- Shredded Cabbage or leftover vegetables (like carrots, onions) as needed
- 1 Tbsp Korean Potato Starch Powder
- Pinch of Bamboo Salt (or sea salt)
- Pinch of Freshly Ground Black Pepper
Cooking Instructions
Step 1
Thoroughly wash the fresh zucchini under running water. Then, slice it into thick, bite-sized pieces, about 1 to 1.5 cm thick. Slicing them too thinly might cause them to fall apart during steaming, so a thicker cut is recommended.
Step 2
Using a spoon or a small scooper, carefully hollow out the center of the sliced zucchini. Be gentle to avoid breaking the zucchini. Leave about 0.5 cm thickness at the bottom to create a vessel for the filling.
Step 3
To make ample space for the shrimp and vegetable filling, widen the hollowed-out area as much as possible. Ensure the bottom remains slightly thick to prevent the filling from leaking out during cooking.
Step 4
Rinse 7-8 plump shrimp under clean water. Place the prepared shrimp in a bowl along with the hollowed-out zucchini. (It’s best to use shrimp with shells and deveined for easier eating).
Step 5
Using a food processor or a knife, finely mince the shrimp, the scooped-out zucchini flesh, and any shredded cabbage or other leftover vegetables (like onions or carrots) together. Process until all ingredients are smoothly combined.
Step 6
Add 1 tablespoon of Korean potato starch powder to the minced shrimp and vegetable mixture. This helps bind the filling together. Season with a pinch of bamboo salt (or sea salt) and freshly ground black pepper. Adjust the seasoning to your preference, aiming for a subtle flavor that complements the ingredients.
Step 7
Use a spoon or spatula to thoroughly mix the filling ingredients. Ensure the starch powder is evenly distributed throughout the mixture so the filling holds its shape well when cooked.
Step 8
Carefully fill the hollowed-out zucchini cups with the prepared mixture. Pack the filling in without overflowing the zucchini edges.
Step 9
Optionally, top the filled zucchini with shredded cabbage or other finely chopped vegetables for a decorative touch. Once filled and decorated, place the zucchini in a steamer basket and steam over medium heat for 20-30 minutes, or until the zucchini is tender and the filling is fully cooked through.
Step 10
Gently remove the steamed zucchini and shrimp bake from the steamer and arrange it attractively on a serving plate. It’s best enjoyed warm.
Step 11
For an extra burst of flavor, you can drizzle your favorite sauce on top, such as purple onion sauce (a separate recipe is available!^^), teriyaki sauce, or chili sauce. Enjoy your delicious, homemade creation!
