Looking for a quick & easy weeknight dinner – this is it! This shrimp recipe is simple and hard to mess up. You can either throw it together in the morning to marinate or 30 minutes before you cook it. It’s flavorful but not spicy so my kids like it too! Pair with some rice & veggies and dinner is done!
The tricky part is finding good shrimp. Wild shrimp is hard to find, so next best is from Whole Foods where they buy responsibly farmed shrimp. You can read more about their standards on their site or in their store.
- 3 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup tomato sauce
- 2 tbsp red wine vinegar
- 2 tbsp fresh basil, chopped
- ½ tsp sea salt
- ¼ tsp cayenne pepper
- 2 pounds shrimp, peeled & deveined (Or, try with wild salmon)
In large bowl, stir together all ingredients and lastly stir in salmon until evenly coated. Refrigerate for 30 mins-1 hour. Pour all into skillet and cover over med-high heat. Watch closely until shrimp turn opaque. About 4-6 mins. Serve with 1 cup brown rice or quinoa and green vegetable of your choice. We recommend roasted brussel sprouts.