This quick and easy dish is great for busy weeknights, especially if you haven't made it to the store because it relies on frozen and pantry items. Also, if you make extra, you'll have plenty of protein for additional meals later in the week - meaning lower stress lunches and dinners! If you have 20 minutes, you have time to make this simple shrimp recipe (~10 minutes of which is defrosting frozen shrimp, so you've now made this a 10 minute dinner if you planned ahead and defrosted overnight in the fridge, or purchased fresh shrimp)!
Ingredients (serves 4):
16 oz shrimp (can be fresh or frozen)
2 Tbsp oil (I like to use avocado oil)
1/4 tsp salt
1/8 tsp ground black pepper
1/2 tsp garlic powder
3/4 tsp smoked paprika
Directions:
1. If using frozen shrimp, defrost shrimp by running under cold water for approximately 10 minutes, until shrimp is no longer frozen. Remove tail and pat dry. If using fresh shrimp, remove tail and proceed to the next step.
2. Transfer shrimp into medium-sized bowl. Add oil and spices (salt, ground black pepper, garlic powder, smoked paprika) and mix together with a spoon.
3. Warm medium-sized skillet over medium heat. Add shrimp and cook for approximately 4-5 minutes, until the sides begin to turn opaque and white/pink in color. Flip shrimp to cook the other side for approximately 3-4 minutes. Serve with your choice of vegetable and starch and enjoy!
*shrimp should be opaque and white/pink in color throughout when it is cooked.
Nutritional Analysis Per Serving (1 serving = approximately 4 oz shrimp)
Calories 183 calories, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 172 mg, Carbohydrates 1 g, Fiber 0 g, Protein 23 g, Sodium 313 mg, Calcium 59 mg
*Please Note: While this dish is free from gluten-containing ingredients, I recommend using certified gluten free products, including spices, if you need to avoid potential sources of cross contamination, as in the case of celiac disease.