- Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.
- Recipe Tips & Notes:
- Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
- By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.
Per Serving: 160 calories; 4.9 9.5 20.2 173 460 Full nutrition
ReviewsRead all reviews 16
Good meal. I didn't have green olive, so I used black olives. Green would have been better. I too used olive oil. Finally, I added a little white wine before adding the tomatoes and olives a...
the only change i made was to use olive oil insted of canola, I will defiantly make again!
I followed the recipe exactly as specified, but used grape seed oil instead of canola. What a delicious meal we had! The family raved about the kick from the jalapeño! I will make this again ...
This was a great recipe.... I added sliced red peppers to add more veggies
We made it as is and put it over angel hair pasta. It was delightful and very low calorie.
I made it but didn't have the jalapenos. I used, instead, what I had on hand - olive oil, canned diced tomatoes with chilis, red, ripe bell peppers and zucchini.
My husband liked it. It was overpowering with green olive flavor and thus I didn't care for it at all. Followed the recipe except added shrimp last so as to not over cook them.