Jalapeño shrimp with zucchini and avocado
4
Points®
Total time: 24 min • Prep: 20 min • Cook: 4 min • Serves: 4 • Difficulty: Easy
Fast and healthy, this stir-fried shrimp main dish gets a ton of flavor from the rich, easy-to-make sauce. The flavors of orange and tomato meld together nicely with a little kick of heat from the jalapeño. Use a shrimp deveiner to quickly peel and devein shrimp, and be sure to pat the shrimp dry with a clean kitchen towel or paper towels before adding them to the hot pan so that they brown nicely without adding excess liquid to the pan. Since stir-frying is such a quick cooking method, you’ll want to have all the ingredients prepared and ready to go.
Ingredients
Orange juice
¼ cup(s)
Sherry wine (dry)
1 Tbsp
Tomato paste
1 Tbsp
Peanut oil
2 Tbsp, vegetable oil, divided
Garlic
2 clove(s), smashed
Uncooked shrimp
1 pound(s), peeled and deveined
Uncooked zucchini
2 cup(s), sliced, sliced zucchini
Jalapeño pepper
2 tsp, thinly sliced, with seeds
Table salt
¾ tsp
Avocado
½ item(s), ripe, thinly sliced
Instructions
1
In a small bowl combine orange juice, sherry, and tomato paste until paste is dissolved.
2
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add garlic and stir-fry 10 seconds or until fragrant. Push garlic to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute letting shrimp being to sear. Then, using a metal spatula, stir-fry 1 minute, incorporating garlic until shrimp is lightly browned but not cooked through. Swirl in remaining 1 Tbsp oil, add zucchini and jalapeño, sprinkle on salt, and stir-fry 1 minute until zucchini begins to soften. Swirl orange juice mixture into wok and stir-fry 30 seconds to 1 minute or until shrimp are just cooked through and zucchini are tender-crisp. Remove from heat and stir in avocado. Yields 1 cup per serving.
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