Lime Shrimp with Tomato Salsa
Prep time
Cook time
Total time
Copyright Toby Amidor, The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Prep, Grab, and Go, Rockridge Press, 2017. Photo by Gail Watson Photography
Recipe type: Main Dishes
Serves: 6 servings
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 pound large shrimp (40 or 60 count),peeled and deveined
  • Juice of 3 limes (about ⅓ cup)
  • 1 (15-ounce) can white beans, drained and rinsed
  • ¾ cup pitted black olives. chopped
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cups salsa (homemade or store-bought)
  1. In a large skillet over medium heat, heat the olive oil until it shimmers. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp and cook, stirring occasionally, until they turn opaque, about 5 minutes.
  2. Add the lime juice and toss to coat the shrimp. Raise the heat to high and bring the liquid to a boil. Add the beans and stir to combine. Reduce the heat to low, cover the skillet, and simmer until the flavored combine, 3 to 5 minutes. Stir in the olives, salt, and black pepper.
  3. Serve the shrimp with ½ cup of salsa on the side.
Nutrition Information
Serving size: 1 cup shrimp + ½ cup salsa Calories: 323 Fat: 11 g Saturated fat: 1 g Carbohydrates: 22 g Sodium: 512 mg Fiber: 5 g Protein: 37 g
Recipe by Toby Amidor Nutrition at