Skillet Shrimp and Vegetables

Cooking Light
2 servings (serving size: 2 cups)


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Cooking spray
1 1/2 cups (1/4-inch) cubed peeled eggplant
1 cup cubed green bell pepper
1 cup cubed zucchini
1 cup coarsely chopped red onion
2 garlic cloves, peeled
2 teaspoons olive oil
3/4 pound large shrimp, peeled
2 cups drained canned no-salt-added whole tomatoes, coarsely chopped
1 teaspoon dried thyme
1/8 teaspoon pepper
6 pitted ripe olives, quartered


Preheat broiler.

Line a broiler pan with foil; coat with cooking spray.

Place eggplant and next 4 ingredients (eggplant through garlic) on prepared broiler pan. Broil vegetables 5 minutes on each side or until lightly browned. Remove from heat. Crush garlic cloves; set eggplant mixture aside.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 1 minute. Add eggplant mixture, tomatoes, thyme, and pepper. Reduce heat; cook 4 minutes or until thoroughly heated. Stir in olives.

Created date

July 1997

Nutritional Information

Calories 319
Caloriesfromfat 25 %
Fat 9 g
Satfat 1.6 g
Monofat 2.7 g
Polyfat 3.6 g
Protein 31.2 g
Carbohydrate 30.9 g
Fiber 4.6 g
Cholesterol 194 mg
Iron 7.1 mg
Sodium 627 mg
Calcium 226 mg