Simple, delicious and quick to cook, sautéed shrimp with fresh cherry tomatoes and spinach is an excellent choice for lunch. This dish is nutritious and healthy and it's packed with lovely flavors. The tender shrimp is complemented beautifully by the sweetness of the tomatoes and the spinach adds an overall freshness to the plate. Toss it with your favorite pasta or serve it over rice.
I went to the fish market this week-end and I found this incredibly fresh shrimp so I chose to prepare something simple and fresh but also full of flavor.
Shrimp are low in saturated fat and calories and high in omega 3 (which reduces the risk of cardiovascular problems), vitamin B12 and niacin. They are a very good source of vitamin D which help regulate the absorption of calcium and phosphorus, which is essential for strong teeth and bones. Therefore, shrimp are a healthy alternative to meat and poultry.
Yield: 2 servings Time: 15 minutes
- 10 large shrimps, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 1 cup of cherry or grape tomatoes
- 2 garlic cloves, minced
- 4 hand fulls of baby spinach
- 1 tablespoon freshly squeezed lemon juice
- In a large pan or skillet, heat oil over medium-high.
- Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, for 30 seconds.
- Add shrimp and cook, stirring often, until they are bright pink and opaque, about 2 minutes per side.
- Add spinach, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
- Serve warm with rice or pasta.
Try this delicious and quick recipe for lunch or dinner!
Tips and Tricks:
- Try to always buy fresh shrimp. They are full of flavor and sweetness as opposed to the frozen ones.
- It is easier to peel and devein raw shrimp rather than cooked shrimp.
- In order to test if the shrimp is cooked, hold it upside down and pull the tail down. If the shrimp is cooked properly, the tail will spring back.