Pine Nut Shrimp Sauté

Servings 4 servings


  • 1/3 cup pine nuts
  • 1 teaspoon olive oil
  • 3/4 pound zucchini sliced
  • 3/4 pound yellow squash sliced
  • 2 cloves garlic pressed
  • Sea salt and freshly ground black pepper to taste
  • 1/3 cup raisins
  • 2 tablespoons capers drained
  • 1 pound cooked shrimp


  • Heat a large skillet over medium-high heat; add pine nuts and stir-fry until nicely browned; remove from skillet and set aside.
  • In the same skillet, heat the olive oil over medium-high heat; add zucchini, yellow squash, garlic, salt and pepper; cook and stir for 3 minutes.
  • Add raisins and capers and cook until veggies are tender-crisp. Stir in shrimp and pine nuts and heat through.


LC SERVING SUGGESTION: Serve a big green salad on the side.
SERVING SUGGESTION: Add garlic toast.
KOSHER: Use cooked chicken breast meat cut to the approximate size of shrimp.
GLUTEN FREE: Make sure capers are gluten free. NUTRITION: per serving: 253 Calories; 8g Fat; 29g Protein; 17g Carbohydrate; 4g Dietary Fiber; 221mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 6
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