Shrimp with Vegetables

This dish is fresh, colorful and flavorful: zoodles topped with jumbo shrimp, bok choy and kumquats sautéed in sesame oil, and blue cheese crumbles. (This would also be delicious served over cauliflower “rice” risotto).


1 zucchini
2 baby bok choy
6 kumquats
Blue cheese crumbles
2 Tb. sesame oil
1 cup fresh jumbo shrimp


To make the zoodles (zucchini noodles): wash and peel the zucchini, discarding the peel. Using a julienne peeler, peel lengthwise strips until reaching the seedy core. Divide the zoodles into two individual-sized serving bowls or plates.

Place a small skillet over medium-low heat. Add sesame oil.

Wash and slice the bok chop cross-wise into thin slices. Wash the kumquats and slice into thin rounds, taking care to remove any seeds. Add the book chop and kumquats to the skillet, stirring gently to distribute the sesame oil. Let cook several minutes until bok choy is just tender.

Divide the sautéed veggies over the zoodles. Divide the shrimp between the two dishes. Sprinkle both with blue cheese crumbles.

Serves two.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *