Shrimp (and maybe seafood in general) is an often overlooked hero in the macro world. It packs so.much.protein and virtually no carbs or fat. It cooks super quickly. And it’s mega delicious. For all of those reasons, and maybe a dozen more, I think you’re going to be a fan of this Shrimp Skillet recipe. It’s nothing fancy but it’s plenty satisfying. Get generous with those pepper flakes if you’re feeling brave. I’ve also been known to add a dash of cayenne to this one.
- 24 oz raw shrimp (if frozen, thaw overnight in fridge or in a water bath)
- 3 tbsp olive oil
- 150g or 1 large diced onion
- 15 oz can diced tomatoes (no salt added preferred)
- 4 tbsp garlic, minced
- 1/2 tsp salt
- 1/2 tsp+ crushed red pepper flakes
- If frozen, thaw shrimp in refrigerator overnight, or if you forget, thaw it in the sink with cold water.
- Once thawed, toss with salt and crushed red pepper flakes.
- Heat olive oil in skillet, and saute shrimp until opaque. Remove with slotted spoon, and set aside.
- Add onion and garlic, and saute until soft (5ish minutes). Then add chicken broth and diced tomatoes, and simmer for 10 min or so until it cooks down some.
- Add shrimp back in, and heat through.
- Serve this with zucchini noodles if you'd like - you won't be sorry! Just adjust macros accordingly
If you make it as-is, feel free to use my math in MFP: MacroEd Shrimp Skillet
Vegetarian: Not today, dear.
Gluten Free: Watch the chicken broth. That’s the only place I can think that they would hide gluten. Also, always be mindful of spices. But this *should* be a safe bet for you.
Dairy Free: Absolutely!
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