It was one of those nights where it was getting late, and I was trying to come up with a dinner in 20 minutes. I scoured the cupboards and fridge to see what I had on hand. That’s when I put together this super-easy dinner. Didn’t have any meat thawed, so I pulled out some frozen shrimp and began running it under cold water to thaw. It literally took 15 minutes to make, and did it all in 1 skillet! Gotta love that! If you wanted to make it more kid-friendly, you could perhaps omit the capers. Unfortunately, my camera was broken at the time, so I wasn’t able to snap a decent picture. But this one above is pretty close to how it looks when its prepared.
Shrimp with Tomato & Capers
Makes 2 servings
1/2 bag frozen shrimp (approx 260 grams or 20 shrimp 21-30 per pound size), thawed
1/2 large onion, chopped
2 cloves garlic, minced
1 14 oz can diced tomatoes, no salt added
2 Tbsp capers, drained
Pepper (to taste)
1 Tbsp light feta, crumbled (optional)
*Note: I served with a bit of microwave brown rice (not included in nutrition)
In a skillet set to medium heat, spray with cooking spray or lightly brush with oil. Cook shrimp until they just turn pink. Remove from pan and set aside. Add onions and cook until almost soft, and near the end, add garlic. Stir in the can of diced tomatoes and capers and cook until bubbly (about 4-5 minutes). Add back in the shrimp and cook for a minute.
Remove from heat, serve over brown rice (or spaghetti squash would be great too!). Sprinkle with feta cheese if desired.
Nutrition (per serving) Calories: 175 Fat: 1.6g Carbs: 15g Sugars: 7g Fiber: 4.5g Sodium: 344mg Protein: 26g