Prep 8 mins
Cook 10 mins
Based on a recipe from www.weightwatchers.com. It says, “Keep a bag of large frozen shrimp on hand for this quick and easy meal. The juices from the tomatoes add a wonderful flavor to the sauce.” You can also try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end). I recommend grating some lemon zest over top and/or sprinkle with fresh lemon juice. I serve this over Tofu Shirataki Spaghetti shaped noodles.
- 1 tablespoon extra virgin olive oil, divided
- 1 medium zucchini, sliced 1/4-inch thick
- 1 lb shrimp, large-size, peeled and deveined
- 1 cup grape tomatoes, cut in half
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon black pepper, freshly ground (to taste)
- 1 1⁄2 teaspoons garlic, minced
- 1⁄4 cup water
- 1 lemon, optional for zesting and juicing
- In a large nonstick skillet, add 2 teaspoons oil and place over medium-high heat. Place zucchini in pan in a single layer and increase heat to high; cook until bottoms are golden, about 2 minutes. Flip zucchini over and cook the other side until also golden, about 2 more minutes. Using a slotted spoon, remove zucchini to a plate, keep warm and set aside.
- Heat remaining teaspoon oil to the same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper and sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water and sauté, stirring to loosen up any browned bits from the pan bottom, until shrimp are cooked through and tomatoes have rendered some juices, about 1 to 2 minutes more.
- Return zucchini to skillet; toss to combine and serve. Yields about 1 ¼ cups per serving.
This was a simple recipe that yielded a healthy, tasty dinner. I decided to use fresh basil and forgo the oregano. The basil tasted perfect with the tomatoes. I enjoyed this with some brown rice and will definitely make again. Thanks for sharing.