Tuscan Shrimp
Crisp cucumbers tossed with tomatoes, herbs, and lemon create a light, refreshing Mediterranean-inspired side.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 tbsp. Oil
- 1 lb. Shrimp, deveined
- 2½ tsp. Garlic, minced
- 1 Shallot, finely chopped
- 1¼ tsp. Smoked Paprika
- 1 tsp. Italian Seasoning
- ½ tsp. Black Pepper
- ½ tsp. Salt
- ⅛ tsp. Red Pepper Flakes
- 1½ cups Grape Tomatoes, halved
- 5½ cups Fresh Spinach
- ¼ cup Fresh Basil Leaves, roughly chopped
- ½ cup Unsalted Chicken Stock
Preparation
Step 1
Heat oil in a large skillet over medium heat.
Step 2
Add shrimp and cook 2–3 minutes per side until pink and just cooked. Remove and set aside.
Step 3
In the same skillet, add shallot and garlic. Sauté 1–2 minutes until fragrant.
Step 4
Stir in smoked paprika, Italian seasoning, black pepper, salt, and red pepper flakes.
Step 5
Add grape tomatoes and cook 2–3 minutes until slightly softened.
Step 6
Pour in chicken stock and simmer 2–3 minutes.
Step 7
Add spinach and cook until wilted, about 1–2 minutes.
Step 8
Return shrimp to the skillet, toss to coat, and cook 1–2 minutes until heated through.
Step 9
Remove from heat and stir in fresh basil. Serve warm and enjoy!
