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Le Chaudron recipe
Sauté de crevettes aux petits légumes
Shrimp and vegetable stir-fry
⏱ 25 minServes 4Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)peeled shrimp
2zucchini
1yellow bell pepper
150 g (5 oz)snow peas
2 clovesgarlic
1 tbspsoy sauce
1 tbspolive oil
1 tspgrated ginger
- 500 g (18 oz) peeled shrimp
- 2 zucchini
- 1 yellow bell pepper
- 150 g (5 oz) snow peas
- 2 cloves garlic
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp grated ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse and pat dry the peeled shrimp, and cut the zucchini and bell pepper into small, even dice.
- Heat the olive oil in the wok over high heat and sear the shrimp for 1 min until pink.
- Set the shrimp aside and add the zucchini, bell pepper and snow peas to the hot wok.
- Stir-fry the vegetables 3 to 4 min, stirring constantly, so they stay firm and crisp.
- Add the garlic, grated ginger and shrimp, pour in the soy sauce and toss for 1 min over high heat.
- Adjust the seasoning if needed and serve hot right away, over whole-grain quinoa if you like.
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