Rating: 4.5 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 17

Prepping the ingredients takes less than 10 minutes, and dinner is on the table in less than 20.

Rozanne Gold
Recipe by Cooking Light July 2013

Gallery

Credit: Becky Luigart-Stayner; Stylist: Cindy Barr

Recipe Summary

hands-on:
16 mins
total:
16 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large bowl. Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves; toss shrimp mixture gently to combine.

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  • Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

256 calories; fat 12.2g; saturated fat 2.9g; mono fat 6.6g; poly fat 1.8g; protein 18.2g; carbohydrates 21.1g; fiber 3g; cholesterol 118mg; iron 1.5mg; sodium 583mg; calcium 87mg.
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