Shrimp and Tomato Skillet Meal

This recipe is a variation on one of our favorite weeknight dinner formulas: beans and greens. When tomatoes are in season, we love to use a large, fresh tomato (diced) in place of the canned. If you don’t have feta, we also love this dish with Parmigiano-Reggiano. To further bulk up the recipe, feel free to serve over a quick cooking whole grain, like whole wheat orzo pasta or bulgur.

Filed Under: Mediterranean Diet, Main dishes, Dinner, Gluten-free, Quick & Easy, Affordable, Staff Favorites

Rating

Average: 5 (1 vote)

Active time

20 minutes

Total time

20 minutes

Yield

2 servings

Serving Size

1/2 recipe

Ingredients

1 tablespoon olive oil

½ pound frozen peeled and deveined shrimp (cooked or uncooked, either work)

1 (15-ounce) can diced tomatoes, no-salt-added

1 (15-ounce) can white beans, such as Navy beans, no-salt-added

1 bunch collard greens, stems removed and torn into bite-sized pieces

¼ teaspoon salt

⅛ teaspoon pepper

¼ cup crumbled feta cheese

Instructions

Heat a large skillet over medium heat, then add the olive oil to coat the pan.
Add the shrimp (no need to thaw) and tomatoes and cook until the shrimp turn opaque with a pink hue, about 4 minutes on each side.
Add the beans and collards and cook, tossing often with tongs, until the greens are wilted and the beans are warmed through, about 5 minutes.
Season with salt and pepper, then divide into 2 serving bowls. Top with the crumbled feta.

An Oldways recipe, courtesy of Kelly Toups

Nutrition

Calories: 470
Total Fat: 12g
Saturated Fat: 4g
Sodium: 660mg
Carbohydrate: 49g
Fiber: 17g
Total Sugar: 8g (Added Sugar: 0g)
Protein: 41g

Yield: 2 servings

Serving Size: 1/2 recipe

How'd it Taste?

Jerrian Worcester

March 31, 2022

I used petite diced tomatoes and kidney beans instead of white beans. I also substituted the collard greens with spinach. this was a super tasty and health meal. I will be making this again.