Shrimp & Veggie Skillet for One
Servings: 1 serving
Easy, one-pan dinner ready in 15 minutes with a few fresh ingredients
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Ingredients
- ½ tablespoon olive oil
- sea salt to taste
- black pepper to taste
- 4 ounces shrimp (about 8 large shrimp) peeled and de-veined
- 3 cloves garlic peeled and chopped
- 1-2 handfuls baby spinach leaves
- 5 sweet baby tomatoes
- 1 cup sweet potato noodles or veggie noodles of your choice
- crushed red pepper to taste
- juice of one half lemon
Instructions
- If working with frozen shrimp, place in a bowl of warm water for a few minutes to thaw. Remove thawed shrimp from water then pat dry. Season shrimp with black pepper and sea salt. Set aside.
- Add olive oil to a large skillet over medium-high heat. Peel and chop garlic cloves and slice tomatoes into halves then add to skillet. Cook until garlic is fragrant and tomato starts to break down (about 1 minute) then add shrimp.
- Cook shrimp until bottom and tails turn pink (about 2 minutes) then flip. Add spinach to skillet and stir until wilted (less than one minute).
- Stir in sweet potato noodles and crushed red pepper then squeeze lemon juice over top. Turn off heat. The residual heat and steam in the pan will soften the sweet potato noodles.
Notes
If you want your veggie noodles to be more tender, allow them to cook for one to two minutes before removing pan from heat.