Recipe by Cooking Light March 1999


Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris

Recipe Summary

6 servings (serving size: 2/3 cup noodles, 2/3 cup shrimp, 1 2/3 cups broth mixture, 1 teaspooon chopped cilantro, 1 teaspoon sliced jalapeño,and 1 lime wedge)


Ingredient Checklist


Instructions Checklist
  • To prepare marinated shrimp, combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove shrimp from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add shrimp; cook 3 minutes or until done. Remove from pan; set aside.

  • To prepare broth mixture, heat oil in pan over medium-high heat. Add onion, garlic, and minced jalapeño; sauté 4 minutes. Add squash and next 4 ingredients (squash through broth). Bring to a boil; cover, reduce heat, and simmer 10 minutes or until squash is tender. Add kale; cook 5 minutes.

  • Place noodles into each of 6 large bowls. Top with marinated shrimp, broth mixture, 2 tablespoons cilantro, and sliced jalapeño. Serve with lime wedges.

Nutrition Facts

383 calories; calories from fat 21%; fat 9g; saturated fat 3.3g; mono fat 1.9g; poly fat 2.9g; protein 26.5g; carbohydrates 50.3g; fiber 3.2g; cholesterol 133mg; iron 4.8mg; sodium 1245mg; calcium 160mg.