When it comes to weeknight dinners, nothing saves time – and dishes – like a one-skillet meal. This saucy Shrimp and Tomato Skillet is a well-balanced dinner, and it comes together in about 30 minutes, if you thaw your shrimp in advance. That time savings makes it the perfect any-night meal!
To thaw your shrimp, add 1 pound of frozen shrimp to an air-tight container and thaw overnight in the refrigerator. You often can get the best deals on bulk frozen seafood at big box stores and membership warehouses. I like to stock up when it’s on sale and keep a couple of bags on hand for simple Whole30 dishes like this one.
While this Shrimp in Tomato and Spinach Sauce is a hearty enough meal on its own, you can bulk it up by serving it atop a bed of mashed potatoes, roasted or steamed potatoes, or riced cauliflower.
Don’t have tomato sauce? You can substitute a can of diced tomatoes plus one tablespoon of tomato paste, which will help thicken the sauce.
Whole30 Shrimp and Tomato Skillet
Shrimp in Tomato and Spinach Sauce
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 cloves garlic minced
- 1-15 oz can tomato sauce
- 2 cups cherry tomatoes halved
- 1 cup vegetable stock
- 2 tbsp capers drained
- 1 tsp dried basil
- pinch red pepper flakes
- 5 oz baby spinach
- 1/2 lemon juice of
- 2 tbsp fresh parsley chopped
- HEAT olive oil in a large skillet over medium heat. Season shrimp with salt and pepper.
- SAUTE shrimp, cooking for about 3 minutes per side. Use a spoon to remove from skillet.
- ADD garlic to the skillet and sauté until aromatic, about 1 to 2 minutes. Add tomato sauce, cherry tomatoes, vegetable stock, capers, dried basil, and red pepper flakes. Bring to a simmer and reduce heat to low, stirring occasionally.
- COOK for about 10 minutes, until sauce thickens. Add baby spinach and cook until wilted.
- RETURN shrimp to the pan and stir to reheat. Stir in juice of half a lemon, garnish with fresh parsley, and serve!
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