7 ratings

Easy Shrimp Skillet

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.


  • 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


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.