Baby Shrimp & Veggie Medley

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 291.5
  • Total Fat: 16.2 g
  • Cholesterol: 95.9 mg
  • Sodium: 609.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 14.1 g

View full nutritional breakdown of Baby Shrimp & Veggie Medley calories by ingredient


Introduction

This meal is one variation of many delicious ways of throwing this together. Switch out any veggies for favorites of your own, or make it vegetarian by taking out the shrimp. Make it vegan by taking away the parmesan! This is a definite go-to meal for me. This meal is one variation of many delicious ways of throwing this together. Switch out any veggies for favorites of your own, or make it vegetarian by taking out the shrimp. Make it vegan by taking away the parmesan! This is a definite go-to meal for me.
Number of Servings: 2

Ingredients

    3 oz Pre-cooked Salad Shrimp
    1 tbsp Olive Oil
    1 tbsp Pesto Sauce
    1 Shallot
    2 cloves Garlic
    1 can Hunt's Fire-Roasted Tomatoes
    1 cup, sliced Zucchini,
    1 cup Baby Spinach
    1 Roasted Red Pepper (or regular)
    1 tbsp Parmesan Cheese
    10 Spears of Small Asparagus

Directions

This recipe makes two full bowls. I use this as an entire meal, but by all means it could be divided more and served as a side dish if you like. Or add a cup of pasta to spread it further.

First I like to prep all my veggies starting with the garlic and the shallots. I used my little mini grater for the garlic here, but dicing as small as possible works too. I then sliced the shallots very thinly, and throw both into a large nonstick skillet with a tablespoon of olive oil over low-medium heat. While these are sweating out and softening, I use this time to slice my zucchini (bigger pieces if you like more bite, smaller if you like them softer), the aspargus (cut into 3 pieces) and the roasted red pepper (slice into 1 inch strips).

Once the garlic and shallot have been cooking for a few minutes and starting to soften up, toss in the shrimp and turn the heat up to medium. At this point I add my tablespoon of basil pesto (optional) so that the shrimp gets coated in this delicious marinade. I'd let that cook up together for about a minute before adding the zucchini slices. At this point, put a cover on the pan for about 2 minutes (add spices now if you'd like). After 2 minutes, toss in the can of tomatoes, asparagus, and the roasted red pepper and let this heat all the way through by putting the lid back on. If you want less liquid, leave the lid off. Once the mixture is hot (3-4 minutes), I toss in my cup of baby spinach and mix it thoroughly letting the spinach wilt a bit before serving.

Once the spinach wilts and mixes in, serve immediately with some parmesan on top. As a recovering salt-o-holic, I love that I don't have to add any to this dish.

I know this looks like a long list of instructions but I promise that it is super-easy, and extremely well worth it. So delicious! - Enjoy.

Number of Servings: 2

Recipe submitted by SparkPeople user AIMIE31.