Garden Veggie Bowl With Shrimp & Corn

Jennifer Iserloh
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This is a super fast, very easy recipe that has plenty of spinach. Enjoy this healthy dish.

Yield: 4 servings

2 Tbsp olive oil
1 lb of shrimp, peeled, tails removed
½ tsp of salt
¼ tsp freshly ground black pepper
1 cup fresh corn kernels
½ lb baby spinach, chopped
Zest and juice of 1 lemon
1 tsp Dijon mustard
4 large tomatoes, sliced or chopped
2 Tbsp chives or basil, chopped

Warm a large skillet over high heat. When the skillet is hot, add the oil. Sprinkle the shrimp with salt and pepper. Carefully add the shrimp and corn to the pan. Cook for three-four minutes until the shrimp turns pink and is no longer translucent in the center and the corn is lightly browned.

Place spinach on top and cover. Cook an additional one-two minutes until the spinach wilts. Toss with zest, juice and mustard. Sprinkle with herbs if using and serve immediately.

Nutrition facts (per serving) serving size 2 cups: calories 270, protein 28 g, carbohydrates 20 g, fat 9 g (saturated fat 1 g), cholesterol 20 mg, fiber 6 g, sodium 562 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013