was created in an effort to clean out my fridge.
But it was so good that I’ll be making it again soon.
I was leaving for Austin the next day, and had half of a large clamshell of spinach, along with a pint of grape tomatoes that I knew would be total mush by the time I got back.
I always have some shrimp in the freezer, so with a few other staples I threw together a super quick meal that tasted amazing.
Here’s what I used:
Spinach is one of my favorite veggies, since it’s super versatile and is a great source of so many nutrients, including vitamins A, C and the mineral copper, all of which are awesome for your skin. I buy the pre-washed organic baby spinach because it’s great raw or cooked. And leafy greens are something you want to buy organic whenever possible. Softer produce like this absorbs pesticides more easily.
Grape tomatoes make a fun little snack, and they provide vitamins A and C as well as many minerals, Eating tomatoes on a regular basis may also decrease the risk of certain kinds of cancer. I love getting fresh, local tomatoes in the summer, but at any other time of year the only ones that really taste good to me are the little grape tomatoes.
Shrimp is a great source of quick protein to have on hand in the freezer. I always buy the kind that are already peeled with the tail removed, since I can’t stand fussing with the tails while I’m eating…way too much work! Shrimp also provides astaxanthin, selenium and copper which are important for skin health.
Garlic adds to the flavor of this dish and provides valuable sulphur compounds. I just used one clove because I am super self conscious about smelling like garlic. Feel free to add more if it doesn’t bother you.
I always have Kalamata olives on hand, and love how the flavor blends with the spinach and tomato. Besides adding a ton of flavor, they are a good source of monounsaturated fat.
I cooked everything in a mix of avocado oil (I get mine from Primal Kitchen Foods) and pastured butter (my fave is Kerrygold) which gave a great flavor. These fats have some legit health benefits and stand up to heat well. Fat actually helps your body absorb the nutrients from your produce. Not only does fat make your food taste really good, it helps you stay satisfied longer.
I’ll tell you how I threw this together. And whether you make this or something else, remember to have fun in the kitchen. I love combining flavors and seeing how everything turns out. Some good music in the background never hurts. I’m pretty obsessed with “Mine” by Bazzi right now.
happy, healthy and hot mediterranean shrimp
one tablespoon avocado oil
one tablespoon butter
one clove garlic, peeled and chopped
one pint of grape tomatoes, halved
one pound of raw, peeled shrimp
one half of a large clamshell of spinach
one half cup Kalamata olives, pitted
pink Himalayan salt to taste
Heat the butter and oil on medium and add the garlic. A Dutch oven is best for this because of all the spinach. Stir for amount a minute until it becomes fragrant, then add the tomatoes and sprinkle with a little salt. Cook for a few minutes, stirring from time to time, until the tomatoes start to break down. Then add the shrimp and continue to stir until shrimp have turned pink and are cooked through. Add the spinach and stir just until wilted, then add olives.
This would be great with a side of cauliflower rice or even with some gluten free pasta. You could sub chicken for the shrimp although it would take a little longer to cook. Have fun playing with your food!
This serves two to four, depending on how hungry everyone is.
Can this Mediterranean Shrimp help you feel happy, healthy and hot? Most definitely!
You’ll be happy eating a delicious meal made from healthy ingredients. Eating this way can give you more energy, prettier skin and a fit body. And an energetic girl with gorgeous skin and a nice body is always hot!
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