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The combined cost of a criminal conviction and a year of incarceration can exceed $70,000. Employment is key to breaking out of poverty and staying out of prison.

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Malaysian Shrimp and Zucchini

The sweet and savory flavors in our Malaysian Spice Blend bring a vibrant color and taste to shrimp and zucchini. A squeeze of fresh lime juice and green herbs pack...

Servings

4

Prep Time

30 min

Cook Time

20 min

Difficulty

Medium

Ingredients

 

1 red onion

1 white onion

1 bunch green onion

½ lb shrimp

1 tbsp brown sugar

½ cup vegetable oil

1 tbsp vegetable oil

3 zucchini

1 lime

WBP Malaysian spice blend

Optional: parsley, green onion for garnish

Featured WBP Products

Malaysian Spice Blend
4.95

Malaysian Shrimp and Zucchini

The sweet and savory flavors in our Malaysian Spice Blend bring a vibrant color and taste to shrimp and zucchini. A squeeze of fresh lime juice and green herbs pack...
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Instructions

The sweet and savory flavors in our Malaysian Spice Blend bring a vibrant color and taste to shrimp and zucchini. A squeeze of fresh lime juice and green herbs pack this entree with even more flavor!

Recipe Notes

  1. Butterfly shrimp and set aside.
  2. Dice onions.
  3. Cut zucchini into ¼ inch strips.
  4. Mix ½ cup oil with spice blend in bowl. Add brown sugar. Add shrimp and toss to coat.
  5. Cook onions in 1 tbsp oil over medium heat until tender, about 5 minutes.
  6. Add zucchini and cook 8-10 minutes or until almost tender.
  7. Add juice of half a lime.
  8. Add shrimp and sauce, cook until pink, 2-3 min. Careful not to overcook!
  9. Dress with lime wedge, fresh parsley, and chopped green onion.
  10.  Serve hot!

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