Add a salad to this slightly spicy and tangy shrimp entrée for a quick and easy weeknight meal.
What You Need
1 tablespoon olive oil
1 small red onion, diced
1 garlic clove, minced
1 jalapeño, seeds removed, minced
1 teaspoon red pepper flakes
Juice of one orange
1 pound shrimp, peeled and deveined
1 cup cherry tomatoes
1 tablespoon cilantro, chopped
Protein 32 g
Carbohydrates 8 g
Fat 4 g
Sodium 692 mg
Fiber 1 g
Serving Size: 1 cup
Makes Approximately 4 cups
Price per serving: $4.67
Restaurant Price: $7.99
How You Make it
1. Heat olive oil in a non-stick skillet over medium high heat.
2. Add red onion to skillet and sauté until slightly soft. Add minced garlic, jalapeño, and red pepper flakes. Cook for one minute.
3. Add the orange juice, shrimp, and tomatoes to the skillet and cook until tomatoes start to soften and shrimp is cooked throughout.
4. Remove from pan and add chopped cilantro.
Did you know?
According to research by the American Institute for Cancer Research (AICR), lycopene, a powerful antioxidant, has shown amazing anti-cancer potential, stopping proliferation of several cancer cell types (including breast, lung and endometrial) in a variety of laboratory studies.
This recipe is brought to you by Whole Foods Market.
Registered and licensed dietitians Alexa Sparkman and Anne Wilfong can provide reliable, objective nutrition information, separate facts from fads, and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com