Paprika Shrimp w/ Tomatoes & Cilantro
If you are looking for a light dish to entertain with this summer. This is the dish for you–super simple to make and packed full of flavor!
Servings 4 servings
Calories 206kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 cups cherry tomatoes halved
- 5 cloves garlic chopped
- 1 lb. Shrimp
- ½ cup chicken broth
- 1 tablespoon paprika
- 1 lime
- ⅓ cup cilantro chopped
- 1 tablespoon cornstarch
- 2 tablespoon chicken broth
- 1 tablespoon paprika
Instructions
- In a large pan on medium heat add 2 tablespoon extra virgin olive oil. Add cherry tomatoes and garlic and sauté for 5 minutes. Add ½ cup of chicken broth and 1 tablespoon of paprika to the pan. Mix well, cover and cook for an additional 5 minutes.
- Add shrimp to the pan and cook until pink. Add chopped cilantro and squeeze the juice of 1 lime into the pot. Stir well.
- In a small bowl, add 1 tablespoon cornstarch, 2 tablespoons chicken broth, and 1 tablespoon of paprika together. Add the mixture to the pot and mix well.
Notes
Pair this shrimp with a rice pilaf and steamed veggies for the ultimate meal.
Nutrition
Calories: 206kcal | Carbohydrates: 10g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 159mg | Potassium: 613mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2187IU | Vitamin C: 23mg | Calcium: 104mg | Iron: 2mg