Easy Shrimp Skillet

Easy Shrimp Skillet
3.6 from 7 ratings
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.
Servings
2
servings
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 tablespoon sun dried tomato vinaigrette dressing
  • 1/2 cup athenos traditional crumbled feta cheese
  • 1 cup instant white rice, cooked as directed on package
Directions
  1. 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.
  2. Stir in tomatoes and dressing; cook on low heat for 3 to 4 minutes or until heated through. Top shimp-tomato mixture over rice.