Award Season is 100% my favorite part of winter. I love having girlfriends over, watching the red carpet, tearing up at the speeches, and making delicious food to go with it… so, I did just that for the Golden Globes on Sunday!
I actually posted this recipe when I first started blogging aka when very few of you were following me (I know you were, Mom!). It’s such an all star recipe, so I thought it was time for a comeback. It’s a great one for beginners in the kitchen, plus it’s healthy and quick – which is what we all want in a dinner, right?!
Serves 2-3 people
1 lb shrimp (deveined)
2 cloves garlic
1 medium onion
1 small jalapeno, seeded
1/4 tsp red pepper flakes
1 package campari tomatoes
salt and pepper
2 tbsp chopped cilantro
*don’t serve with bread to make this paleo!
Dice the jalapeno after you wash and seed it. Mince the garlic and roughly chop the onion.
Saute in olive oil over a low heat until the onion has softened.
Add the roughly chopped tomatoes.
When they start to break down after a few minutes, add lime juice.
Then add the shrimp. I like to buy frozen shrimp and prick the tails off once they’ve defrosted. If I’m cooking for a group, I’ll also cut them into bite sized pieces to make serving easier.
The shrimp only takes a few minutes, and they’re done once they turn pink. Add the chopped cilantro, and season with salt and pepper if necessary!
That’s it! It comes together really fast, which makes it perfect for entertaining or a weeknight meal.
This is a super healthy dish – but I wouldn’t be LSL if I didn’t tell you that soaking up the sauce with pieces of baguette is pretty awesome… sorry!
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Hope you like it!!