Vibrant vegetables and shrimp skewers are a lovely healthy meal. Pair sauteed carrots, crispy green beans, onion and garlic with sesame and in peanut oil pan-fried shrimps to make your meal flavoursome. Perfect for a light midweek meal.
There’s nothing better than a quick and delicious meal. Whether in the warm or cold seasons, I love to create quick, delicious and at the same time, healthy dishes. And this vibrant vegetables and shrimp skewers dish is one of them.
These colourful vegetables are healthy and delicious. The best way to prepare them is to cut them small and shortly saute them in a pan, in order to keep them crisp and vibrant. Also, throw them into ice cold water after cooking them to keep the colours. It’s a shock therapy that works. Wink.
From pan to plate, enjoy crispy vegetables in a delicious way, with a generous sprinkle of sesame seeds and sweet garlic. Serve this quick and easy meal on its own or as a side dish with fish, potatoes, steaks, pasta sauce, sunny side up egg, rice or poultry.
These crispy vegetables bring plenty of vitamins, minerals and fiber to the plate, too. You can prepare this version using frozen vegetables as well. Pick any variety you like and enjoy it throughout the whole year.
A big platter of crispy vegetables is a celebration of healthy meals. Orange and yellow carrots, green beans and garlic, besides making a great side dish, combine wonderfully with shrimp. I decided on making shrimp skewers this time. They look pretty cute.
If you like shrimps as much as I do, then you might check these shrimp recipes: sweet potato mango crevettes, simple spicy garlic-coconut shrimps or this coconut shrimp curry.
More, as usual, I removed the shell but kept the head and tail on. However, be free to remove them as well. By threading them onto the skewers, place them near each other. That way they won’t spin when turning the skewer.
In order to enhance the flavour, I pan-fried them in peanut oil. Peanut oil is perfect for frying or deep frying. It has a pleasing and light nutty flavour, which goes great with shrimps.
When you fancy another vegetable, simply serve these shrimp skewers with a green salad, this classic cole slaw salad or this pumpkin cole slaw. Also, pair them with a grain like rice, bulgur, quinoa or, for a low-carb version, cauliflower rice.
Ingredients for 2 portions of vibrant vegetables and shrimp skewers:
- 200 g carrots (orange, yellow, purple)
- 200 g green beans
- 1 large red onion
- 3 garlic cloves
- 30-36 crevettes/shrimps
- peanut oil
- sea salt
- sesame seeds
- lime
To begin, wash the carrots and green beans. Cut the carrots into 2-3 cm large chunks and, together with green beans, cook in boiling water for 3 minutes. Blanch them until crisp-tender but still vibrant. Then, transfer into cold water to cool. Drain and keep aside.
Peel and cut the onion and slice the garlic. Next, clean the shrimps. Pull off the legs, and remove the outer shell and the black vein, running down the back of the shrimp. If you wish, remove the head and/or tail as well.
More, thread five to six shrimps onto each skewer and make the shrimps just touch each other (in order to prevent them from spinning).
Prepare two frying pans. In one, drizzle some peanut oil and heat it up. Add the onion and garlic into the pan and saute for 5 minutes. In the meantime, brush the shrimps with peanut oil and pan-fry them for 2-3 minutes on each side until bright and cooked throughout.
Once the onion and garlic get soft, add the carrots and beans. Saute for a couple of minutes and season with salt.
Finally, divide the vegetables onto the plates, sprinkle with sesame seeds, top with shrimps and squeeze some lime for more freshness. Vibrant vegetables and shrimp skewers are a delicious meal which keeps you healthy and fit.
Enjoy.
