|Preparation Time||20 Minutes|
|Cook Time||10-12 Minutes|
|Total Time||30-32 Minutes|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Carb; Heart Healthy; High Protein|
2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeï¿½o peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
1 pound raw shrimp (16-20 per pound), peeled and deveined
3 medium tomatoes, diced
1/4 cup pitted green olives, thinly sliced
1 lime, cut into 4 wedges
Heat the oil in a large nonstick skillet over medium heat. Add the bay leaf, and cook for 1 minute. Add the onion, jalapeï¿½os, and garlic, and cook, stirring, until softened, about 3 minutes.
Stir in the shrimp, cover, and cook until pink and just cooked through, 3-4 minutes. Stir in the tomatoes and olives. Bring to a simmer, reduce the heat to medium-low, replace the cover, and cook until the tomatoes are almost broken down, 2-3 minutes more.
Remove the bay leaf. Serve with lime wedges.
Calories: 192 cal
Saturated fat: 1g
Monounsaturated fat: 3g