Creamy Corn & Shrimp Skillet

I am all for dishes that are packed with flavor, veggies and protein!! This dish is perfect because you can prep it at the beginning of the week and then pair it with different carb sources each night. It would be great with rice, quinoa, sweet potatoes, chickpea / black bean pasta, cauli rice… tons of options!

Using frozen roasted corn and mixed peppers from Trader joes makes it super easy too!
For the protein, I had wild caught frozen shrimp from Target already on hand so I just defrosted it the day before I made this recipe. You can use fresh peppers, onions and or a different protein source if need be!

Ingredients:

-1 lb raw shrimp (weighed before cooking)

-2 bags of the Fire Roasted Frozen Red Peppers from TJ (765 g weighted frozen of mixed peppers)

-1 cup Fire Roasted Frozen Corn from TJ (140g)
-250g diced fresh zucchini

-1 can Fire Roasted Diced Tomatoes

-1/2 cup fat free half & half

-8 tsp reduced fat Parmesan or cheese of choice

-Juice of 2 lemons squeezed

-1 TB minced garlic

-1 tsp cumin, pink salt, paprika, chili powder

-Cilantro to top (optional)

Directions:

-Heat a skillet with olive oil spray, add in minced garlic and lemon juice, let heat up then add in frozen veggies, diced zucchini.

-Let veggies soften/ brown on high heat, then add in frozen corn and can of tomatoes (don’t drain).

-Add spices, fat free half and half and parm, bring to boil then add in shrimp.

-Turn heat to low and let simmer for 10-15 min to cook shrimp.

-Cilantro to top and extra Parmesan or mozzarella if you want!

I served mine over pasta!!

This makes 5 servings, one is: 182 calories (2f/21c/17p)  — 405 grams

Search in MFP: “Lifting Lex’s Creamy Corn Shrimp Skillet” to log it!