These next couple of weeks are very busy at work. This is typically a really busy time of the year regardless, but we have had to reinvent the wheel by going virtual. We have our annual Board of Visitors meeting coming up, and I have some deadlines stacked pretty close together. So, I’m loving some quick and easy dinners these days.
Last night, I made a shrimp dish, which took about 20 minutes from start to finish. We ate it by itself, but if you wanted a side, I’m sharing some options below.
Skillet Shrimp
Ingredients:
- 1 lb. shrimp (peeled and deveined)
- 3 roma tomatoes, diced – seeds removed
- 1 onion, diced
- 3-4 cloves of garlic, minced
- 1 tbsp. of red chili flakes
- 1/4 tsp. paprika
- Olive oil
- Feta cheese
- Sliced lemons
Steps:
- Preheat your oven to 400 degrees.
- Add a drizzle of olive oil to coat the pan.
- Next, add your diced onion and sauté until translucent.
- Add in your diced tomatoes and continue to cook until the tomatoes start to cook down (about five minutes).
- Season with your chili flakes and paprika.
- Now, add in your raw shrimp and pop the pan into the oven (make sure you have an oven-safe pan).
- Bake for about 10 minutes – or until shrimp is pink.
- Sprinkle with feta and add your lemon slices to the top.
Suggested sides:
You can serve this meal with a side salad, some quinoa or even some garlic bread.
See? It’s a super easy weeknight dinner that is healthy and done in under 30 minutes. Whether you are working from home these days – or trying to get a meal on the table, I feel you.
Meal Planning
I talked in an earlier post about how I use the Erin Condren meal planners, and that has been a game changer for me. It keeps me organized and means I only have to run to the grocery store one time each week. It’s not perfect, and it doesn’t mean I always stick to the list every time, but it is a nice framework in an ideal world.
