Dinner · Fiber forward
Cumin Shrimp with Charred Corn
Cumin shrimp and corn with a deliberate mix of fiber, protein, color, and satisfying texture.
Mise en place
Ingredients
For 1 serving
- 5 oz peeled shrimp
- ⅓ cup corn kernels
- 1 cup zucchini
- ½ cup cooked quinoa
- Olive-oil cooking spray
- ½ tsp ground cumin
- Freshly ground black pepper, to taste
Step by step
Method
- 01
Coat a nonstick skillet lightly with cooking spray and warm it over medium heat.
- 02
Cook peeled shrimp until browned, then add corn kernels, zucchini, and cooked quinoa.
- 03
Continue cooking, stirring occasionally, until the vegetables are tender and the mixture is hot throughout.
- 04
Cook the shrimp until pearly and opaque throughout.
Estimated per serving
Nutrition snapshot
Use these estimates as a planning aid. Brands, substitutions, and portion size can change the numbers.
Authenticity & sources
Original DiabeticCookland recipe
Recipe origin. DiabeticCookland developed this measured ingredient list and cooking method. It is not copied from, endorsed by, or presented as a published recipe from another organization.
Nutrition guidance reviewed. The balanced-meal approach was informed by CDC · Diabetes Meal Planning. This link is the guidance source—not a claim that the organization authored this recipe.
Food-safety standard. Doneness guidance follows the USDA safe-temperature chart.
Health note. Nutrition values remain estimates and this recipe has not been medically personalized. Use exact product labels when carbohydrate accuracy affects medication dosing.
