Go Back

Shrimp and Vegetable Stew

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Calories: 370
Ingredients Method

Ingredients
  

  • 16 oz shrimp fresh or frozen, peeled and deveined
  • 2 cups cherry tomatoes halved
  • 1½ cups canned corn drained
  • 1½ cups canned white beans drained and rinsed
  • 1½ cups red bell pepper chopped
  • ¾ cup onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp extra virgin olive oil divided
  • 1 tbsp fresh basil chopped, or 1 tsp dried
  • salt and black pepper to taste

Method
 

  1. Prepare the vegetables: halve the cherry tomatoes, chop the onion and red bell pepper, mince the garlic, and finely chop the basil.
  2. Heat half of the olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.
  3. Add the red bell pepper and cherry tomatoes. Cook for another 2–3 minutes until the vegetables soften but still hold their shape.
  4. Stir in the corn and white beans. Season with half of the salt and pepper, increase the heat slightly, and cook for 2–3 minutes until excess moisture evaporates. Transfer the vegetables to a separate bowl.
  5. Add the remaining olive oil to the same skillet. Briefly sauté the garlic until fragrant.
  6. Add the shrimp and cook for 2–3 minutes until they turn pink and curl. (If using frozen shrimp, add directly, increase heat to evaporate excess liquid, then continue cooking.)
  7. Return the vegetables to the skillet, add the basil, and gently stir everything together. Cook for another 1–2 minutes to combine the flavors.