Greek-Style Shrimp Sauté

Photo: Oxmoor House

An authentic Greek trio of tomatoes, olives, and feta cheese accompanies this shrimp dish. Serve over orzo, and garnish with lemon wedges, if desired.

Prep: 2 minutes; Cook: 6 minutes

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 37%
  • Fat: 9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.5g
  • Protein: 29.8g
  • Carbohydrate: 4.8g
  • Fiber: 0.8g
  • Cholesterol: 256mg
  • Iron: 4.3mg
  • Sodium: 743mg
  • Calcium: 90mg

Ingredients

  • Cooking spray
  • 4 tablespoons light olive oil vinaigrette, divided (such as Ken's Steak House Lite)
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 cup grape tomatoes, halved
  • 12 chopped pitted kalamata olives
  • 1/4 cup chopped fresh basil
  • 1 1/2 ounces crumbled reduced-fat feta cheese
  • Chopped fresh basil (optional)
  • Lemon wedges (optional)

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tablespoon vinaigrette and shrimp. Cook shrimp 3 minutes or until done, stirring frequently.
  2. 2. Remove shrimp from pan; keep warm. Add tomatoes, 3 tablespoons vinaigrette, olives, and basil to pan. Cook 1 minute or until tomatoes are thoroughly heated. Remove pan from heat. Add shrimp to pan; toss gently. Sprinkle with cheese and additional basil, if desired; toss well. Serve with lemon wedges, if desired.
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