Steamed Shrimp and Summer Vegetables With Ginger-Soy Drizzle

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This crockery celebrates the summertime healthfully by letting colorful in-season vegetables shine.

To work the accompanying story, see: You’ll invited this spot of steam vigor astatine your table.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

3 tablespoons low-sodium soy sauce
1 tablespoonful peeled, finely grated caller ginger root
1 scallion (white and greenish parts), thinly sliced
1 1/2 teaspoons toasted sesame oil
1 1/4 pounds ample shrimp (16-20 count), peeled and deveined (tails discarded)
1 mean reddish doorbell pepper, seeded and thinly sliced
1 mean zucchini, halved lengthwise past chopped into 1/4-inch fractional moons
8 ounces sweetener drawback peas (strings removed)
Cooked brownish rice, for serving (optional)

Nutritional Facts

Per serving

Calories
180
Fat
3 g
Carbohydrates
9 g
Sodium
570 mg
Cholesterol
230 mg
Protein
32 g
Fiber
3 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Stephanie Zarpas.

Published June 27, 2018

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Updated March 16, 2026

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