Mediterranean Shrimp & White Bean Skillet with Lemon-Herb Yogurt

Mediterranean Shrimp & White Bean Skillet with Lemon-Herb Yogurt

Ingredients

For the Shrimp

1 lb (450 g) large shrimp, peeled and deveined
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
Juice of ½ lemon

For the Vegetables & Beans

1 cup cooked white beans, rinsed and drained
1 medium zucchini, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
½ small red onion, chopped
2 cups fresh spinach
½ cup low-sodium vegetable or chicken broth
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped

For the Lemon-Herb Yogurt

½ cup plain Greek yogurt
1 tablespoon lemon juice
1 small garlic clove, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
Black pepper to taste

For Garnish

2 tablespoons toasted sliced almonds
Fresh parsley or dill
Lemon wedges

Instructions

In a bowl, season the shrimp with garlic, smoked paprika, oregano, black pepper, salt, and lemon juice.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2–3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
Using the same skillet, add the remaining olive oil, onion, bell pepper, and zucchini. Cook for 4–5 minutes, until the vegetables begin to soften.
Add the cherry tomatoes, white beans, and broth. Stir and cook for another 4–5 minutes, allowing the flavors to combine and the liquid to reduce slightly.
Add the spinach and cook for 1–2 minutes, until just wilted. Return the shrimp to the skillet and gently combine.
For the lemon-herb yogurt, combine the Greek yogurt, lemon juice, garlic, parsley, dill, and black pepper. Mix until smooth.
Divide the shrimp, vegetables, and beans among four plates. Top with a spoonful of lemon-herb yogurt and sprinkle with toasted almonds and fresh herbs. Serve with lemon wedges.

Nutrition Per Serving (Approx.)