3.57143
7 ratings

Easy Shrimp Skillet

By
An easy and satisfying weeknight dish

East Shrimp Skillet

Large shrimp, diced tomatoes and sliced zucchini get a taste of the Mediterranean with a zingy dressing and crumbled feta in this easy weeknight skillet.

Ingredients

  • 1 Tablespoon olive oil
  • 2 small zucchini, sliced
  • 1/2 Pound frozen uncooked cleaned large shrimp, thawed
  • 1 Cup (about 1/2 of 14-1/2-oz. can) diced tomatoes, undrained
  • 2 Tablespoons Sun Dried Tomato Vinaigrette Dressing
  • 1/2 Cup ATHENOS Traditional Crumbled Feta Cheese
  • 1 Cup instant white rice, cooked as directed on package

Directions

Heat oil in nonstick skillet on medium-high heat. Add zucchini; cook for 1  minute. Add shrimp; cook 8 to 10 minutes or until shrimp turns opaque and pink, stirring occasionally.

Stir in tomatoes and dressing; cook on low heat for 3 to 4 minutes or until heated through. Top shimp-tomato mixture over rice.

Nutritional Facts
Servings2
Calories Per Serving714
Total Fat26g40%
Sugar6gN/A
Saturated8g40%
Cholesterol174mg58%
Protein32g64%
Carbs89g30%
Vitamin A99µg11%
Vitamin B121µg21%
Vitamin B60.6mg32.5%
Vitamin C36mg60%
Vitamin D0.1µgN/A
Vitamin E4mg20%
Vitamin K29µg36%
Calcium129mg13%
Fiber5g19%
Folate (food)68µgN/A
Folate equivalent (total)68µg17%
Iron2mg12%
Magnesium92mg23%
Monounsaturated8gN/A
Niacin (B3)5mg25%
Phosphorus447mg64%
Polyunsaturated5gN/A
Potassium751mg21%
Riboflavin (B2)0.2mg14.2%
Sodium1164mg49%
Thiamin (B1)0.8mg55.6%
Zinc3mg18%