Today's post is brought to you by Nakano Rice Vinegar but all opinions are 100% mine.
With summer in full swing, the farmer's market (or garden) is one of my favorite places to find dinner inspiration. There are so many incredible fresh ingredients available, it's a great place to start building a delicious dish. And since everyone seems to have endless zucchini, I knew I wanted to build a dish around this summer favorite. Then when I saw fresh shrimp, I knew together that would make a perfect quick and healthy summer dish.
The second part of this dish was inspired by one of my favorite ingredients, Nakano Rice Vinegar, specifically the Citrus Seasoned Rice Vinegar, which is one of my favorite vinegars for summer dishes. It's bright, packed with flavor, and the citrus pairs great with summer veggies, fresh salads, and is perfect for seafood. It's also low calorie with only 20 calories per tablespoon, which makes it a great way to add flavor without extra fat and calories. Paired with butter and garlic, the vinegar creates a delicious citrus butter sauce that will quickly become one of your favorite sauces.
Citrus Vinegar & Butter Shrimp with Zucchini Noodles
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Lightly steam or saute the zucchini noodles until just tender.
Heat 1 tbsp. of butter and garlic in a saute pan over medium high heat.
Once butter begins to bubble, add the shrimp. Season with salt and pepper. Cook for 3-5 minutes until pink and opaque.
Remove shrimp and set aside.
Add remaining butter and cook until just light brown, stirring often. Once light brown, add the citrus vinegar. Cook for 2-3 minutes until the sauce reduces by about one third.
Add the shrimp and stir to coat. Add the zucchini noodles. Garnish with fresh cilantro.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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