The weather is warming up, which means we want to eat a little bit healthier and shed this winter “coat”. We’ve started to make at least 2 healthier recipes a week here at home, and the things we’ve been cooking up have been packed full of flavor. Take a look at this garlic shrimp. In a little under 10 minutes, you’ve got a less than 500 calorie meal.
The vegetable broth and olive oil marry perfectly with the bits of spicy garlic in this dish. It’s light with a very small bite! Don’t let the pepper fool you!
This dish definitely has a Spanish tapas flare! Slightly spicy, and very light—you can have this as a main dish or an appetizer! We chose to have asparagus and cherry tomatoes on the side, you can add a side salad, or if you really want to make it hearty, add it over a bed of pasta.
The thing I really like about dishes like this is it gives us back some extra time in the evening to spend together as a family, go for a walk, or here lately, work on wedding planning! We are 23 days away from our I do’s, and we can use all the time we can get right now!
If you like this dish, leave us a comment and let us know! Take a pic and use #ourcraftykitchen. We love hearing from you!
You will need 1 10" skillet
Ingredients
- 24 Shrimp - peeled and deveined
- 1 tbsp Extra Virgin Olive Oil
- 6 Garlic Cloves - minced
- 3/4 cup Vegetable Broth
- 3 tbsp Italian Parsley - chopped
- 1/4 tsp dried Thyme
- 1/4 tsp Crushed Red Pepper
- 1 Bay Leaf
Instructions
- Begin heating skillet on medium to medium high heat.
- Add Extra Virgin Olive Oil, Garlic, Red Pepper Flakes, and Bay Leaf.
- Cook for about a minute being careful not to burn the garlic.
- Add 1/3 cup of the broth to the pan along with the shrimp.
- Cook shrimp for about 3 minutes.
- Add the remaining Broth, Parsley, and Thyme.
- Cook for another 3 to 5 minutes stirring often to ensure the shrimp is getting coated in the liquid.
- Remove Bay Leaf before serving.
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