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A light yet deeply flavorful tomato-based stew packed with tender shrimp, bell peppers, and celery. This healthy, low-calorie dish comes together in under 30 minutes, making it perfect for a quick and satisfying weeknight meal.
Sauté the vegetables
Build the stew base
Cook the shrimp
A light yet deeply flavorful tomato-based stew packed with tender shrimp, bell peppers, and celery. This healthy, low-calorie dish comes together in under 30 minutes, making it perfect for a quick and satisfying weeknight meal.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 160.6 calories per serving with 18.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and serve
To boost the fiber, add a cup of chopped kale or spinach along with the shrimp and cook until wilted.
Use pre-chopped vegetables (mirepoix mix) from the grocery store to cut down on prep time.
Add a can of rinsed cannellini beans along with the broth for an extra boost of protein and fiber.
Omit the bell pepper if your kids are sensitive to it and use a can of crushed tomatoes instead of diced for a smoother texture.
Shrimp provides high-quality protein that is essential for muscle repair and building, while being very low in fat.
The combination of tomatoes, bell peppers, and celery offers a good source of Vitamin C, Vitamin A, and other essential nutrients that support immune function.
This stew is low in saturated fat and uses olive oil, which contains healthy monounsaturated fats. The vegetables also provide potassium, which helps regulate blood pressure.
Yes, this version of shrimp stew is very healthy. It's low in calories and fat, high in lean protein from the shrimp, and packed with vitamins and fiber from the vegetables. The tomato base provides lycopene, a powerful antioxidant.
One serving of this shrimp stew contains approximately 210-230 calories, making it a light and diet-friendly main course.
Absolutely. If using frozen shrimp, make sure to thaw them completely before cooking. You can thaw them overnight in the refrigerator or place them in a colander under cold running water.
To add some heat, include 1/4 to 1/2 teaspoon of red pepper flakes along with the other spices, or add a finely chopped jalapeño with the onions.
This stew is delicious on its own, but you can also serve it over a small portion of brown rice or quinoa, or with a side of crusty whole-wheat bread for dipping.
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