Braised Summer Squash with Salted Shrimp recipe - ingredients, nutrition and when to eat it
This tender summer side dish is made by cooking Korean zucchini with salted shrimp.
This tender summer side dish is made by cooking Korean zucchini with salted shrimp. The squash's mild flavor pairs well with the shrimp's savory saltiness, making it a tasty addition to a rice meal.
Side dishes · 15 minutes to cook
Nutrition (per 194.5g serving): 62.4 kcal · protein 2.4g · carbohydrate 8.5g · fat 2.7g · sodium 375.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Summer squash softens easily, so avoid stirring it too often as it cooks.
Tips: Saltiness varies by brand of salted shrimp, so start with a small amount and adjust the seasoning at the end.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Salted shrimp — 1 tsp
- Green onion — 0.1 stalk
- Garlic — 0.5 clove
- Water — 2 Tbsp
- Sesame oil — 0.5 tsp