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🍽️ Quick Shrimp and Vegetable Skillet

250 kcal · 30 min · 4 servings

Ingredients

• 500 g large shrimp (peeled, deveined)
• 1 bunch spring onions
• 1 green chili pepper
• 125 g snow peas
• 350 g tomatoes
• 250 g fresh peas (or 75 g frozen peas)
• 2 tbsp olive oil
• 125 ml vegetable broth (or white wine)
• salt
• pepper
• 4 sprigs mint

Instructions

1. 1. Make a shallow lengthwise cut along the back of the shrimp until the black vein is visible.
2. 2. Remove the vein and rinse the shrimp under cold water.
3. 3. Pat the shrimp dry with a kitchen towel.
4. 4. Open the shrimp flat so they resemble a butterfly.
5. 5. Wash the spring onions and trim off the tough ends.
6. 6. Slice the spring onions diagonally into pieces about 2 centimeters long.
7. 7. Cut the chili pepper in half lengthwise.
8. 8. Wash the chili pepper and cut it into thin strips.
9. 9. Wash the snow peas and remove the tough ends.
10. 10. Wash the tomatoes and remove the core area if necessary.
11. 11. Chop the tomatoes roughly.
12. 12. Shuck the fresh peas from their pods.
13. 13. Rinse the peas and let them drain well.
14. 14. Heat the oil in a wok or large skillet over high heat.
15. 15. Sear the shrimp on one side.
16. 16. Turn the shrimp over.
17. 17. Add all the prepared vegetables to the pan.
18. 18. Pour in the broth or white wine.
19. 19. Cover the pan and let the dish simmer for 1 minute.
20. 20. Remove the lid.
21. 21. Cook the dish for another 2 minutes.
22. 22. Season with salt and pepper to taste.
23. 23. Wash the mint and shake off excess water.
24. 24. Pluck the mint leaves from the stems.
25. 25. Roughly chop the mint.
26. 26. Sprinkle the mint over the finished shrimp skillet.

Nutrition per serving

• kcal: 250
• Protein: 33 g · Fett/Fat: 8 g · Carbs: 9 g