Shrimp and Zucchini Stew recipe - ingredients, nutrition and when to eat it
This light stew simmers zucchini and tofu in salted shrimp. The mild, savory broth pairs nicely with tender zucchini and tofu, making it an easy dish to serve…
This light stew simmers zucchini and tofu in salted shrimp. The mild, savory broth pairs nicely with tender zucchini and tofu, making it an easy dish to serve with dinner on a summer evening.
Seafood · 20 minutes to cook
Nutrition (per 669.8g serving): 160.8 kcal · protein 11.3g · carbohydrate 14.9g · fat 7.2g · sodium 203.6mg
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: Saltiness varies by brand, so season with salted shrimp a little at a time instead of adding too much at the start.
Tips: Cut the zucchini into pieces that aren’t too thin so they hold their shape and texture after cooking.
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Ingredients (1 serving)
- Zucchini — 0.5 pc
- Tofu — 0.3 block
- Salted shrimp — 0.5 tsp
- Onion — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 1 pc
- Sesame oil — 0.5 tsp
- Water — 1.5 cup