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Steamed vegetables with shrimp

0
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
This steamed dish is ready in a jiffy and fully of colors and flavor. Steaming the vegetables and shrimp saves time and gets this dish on the table in just 20 minutes. Layering the vegetables in the order called for helps them to cook evenly. Keeping the shrimp on top makes easy to pick them out and combine with the beans. The simple basil and lemon dressing is a fully flavored hit, bringing the bright fresh flavors of summer to all the ingredients. Serve these shrimp and vegetables on their own or over some rice noodles or steamed rice to catch all the flavorful juices. Hearty enough for a dinner, this meal is a wonderful zesty lunch option.

Ingredients

Spinach

10 oz, cleaned

Uncooked zucchini

2 medium, sliced crosswise

Red bell pepper

2 medium, cut into strips

Uncooked shrimp

1 pound(s), large, peeled and deveined

Fresh basil

2 Tbsp, minced

Fresh lemon juice

2 Tbsp

Table salt

¼ tsp

Black pepper

⅛ tsp

Canned white beans

15 oz, rinsed and drained

Instructions

  1. Place spinach, zucchini, bell peppers and shrimp, in that order, in a steamer basket. Set in a saucepan over 1 inch (2.5 cm) of boiling water. Cover and steam until vegetables are tender-crisp and shrimp are cooked through, about 4 to 6 minutes.
  2. Meanwhile, in a blender, combine and purée basil, lemon juice, salt and pepper.
  3. In a large bowl, combine basil dressing with beans and shrimp.
  4. To serve, divide vegetables among 4 plates. Top with shrimp and beans.

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