Spring is right around the corner, which means longer-warmer days ahead. In terms of food I think of lighter and healthier foods or salads. This recipe for shrimp and veggie saute is perfect, especially if you are trying to watch your waistline for summer clothes. I promise, you can eat a bowl of this and not feel heavy, weighed down or stuffed. You will walk away satisfied, fueled and happy.
This recipe is also a “less than 30 minute meal,” it will take you longer to cut up the veggies than it will cooking the shrimp. Shrimp cooks fast! Let me show you how to make it…
Easy, inexpensive and delicious, all the things I am looking for!
What you will need:
12 oz. Bag Shrimp, Med. (Fresh work too)
2 Yellow Squash
10 Cherry Tomatoes
1 Can Sweet Corn
2 Tablespoons Olive Oil
1 Tablespoon Butter
Season Salt and Pepper
First you want to start by defrosting your shrimp, COLD WATER, and sifting often.
Once they are all defrosted, pull all the tails off and set aside.
Second, chop all you veggies.
In a heated pan on medium, add1 Tbsp. olive oil and 1 Tbsp. butter.
Add your shrimp to your pan, with a dash/sprinkle of season salt and pepper. Stir and let cook until they turn a light pink.
Remove the shrimp from the pan and set aside.
Now add all your veggies into the same pan, with your remaining 1 Tbsp. olive oil and sprinkle with pepper and season salt. Let veggies cook, stirring every 2-3 minutes.
Once veggies are all cooked down it should resemble this…
Now add in your can of corn (drained) and shrimp.
Cook for another 2-3 minutes, season to taste and your done!
This is a perfect weeknight meal, especially when you are crunched for time!
Hope you enjoy and let me know in the comments below or give it a +1 below!
Have a Great Tuesday…