Stuck in a rut at dinner time? Looking for some variety to your mealtime routine? We tend to eat the same couple of things for dinner-pizza, baked salmon, or chicken with rice & veggies. We have tons of cookbooks, but I wanted something that I knew wasn’t going to take a lot of prep time.
Here is the second of three, super easy to prep and quick-cooking meals to fuel your next dinner.
Shrimp with Zucchini, Tomatoes, and White Beans
Serves: 2
INGREDIENTS:
8 oz. shrimp, peeled & de-veined
8 oz. zucchini
5 oz. cherry tomatoes
1 can cannellini beans
4 tsp. olive oil, divided
½ tsp. sea salt, divided
¼ tsp. ground black pepper, divided
INSTRUCTIONS:
- Peel & de-vein shrimp.
- In a small bowl, toss shrimp with 1 tsp. garlic and 1 tsp. olive oil.
- Heat 1 tsp.olive oil in medium sauté pan over medium-high heat.
- Add shrimp to pan, season with ¼ tsp. salt and 1/8 tsp. pepper. Cook 30-45 seconds/side.
- Remove shrimp and set aside.
- Reduce heat to medium and add remaining olive oil and garlic to pan; cook, stirring for 30 seconds.
- Add zucchini and tomatoes; season with remaining salt and pepper and cook, stirring occasionally, for 4 minutes or until vegetables begin to soften.
- Add cannellini beans, shrimp, and any shrimp juices that have collected. Cook, stirring for 2-3 minutes or until beans are heated through and shrimp is opaque.
Jenni Pottebaum is an Ironman Certified Coach, Seven-time Ironman and former pro triathlete. She coaches triathletes out of Sacramento, California and welcomes any questions you might have. Contact Jenni directly here.
