Spicy Spanish Shrimp

Servings 4 servings


  • 1 tablespoon olive oil
  • 1 pound large shrimp peeled and deveined
  • 1/4 cup finely chopped onion
  • 2 cloves garlic pressed
  • 3 tablespoons balsamic vinegar
  • 2 medium tomatoes chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup dry white wine or use white grape juice with a splash of cider vinegar


  • Heat the oil in a large skillet over medium-high heat.
  • Add shrimp and cook, stirring constantly, until they turn pink, about 4 minutes. Remove from skillet and set aside.
  • Reduce skillet heat to medium then add onion and garlic; cook, stirring occasionally for 1 minute or until onion is tender. Add vinegar and cook for 2 minutes or just until it has been absorbed. Add tomatoes, paprika, salt and crushed red pepper flakes; cook, stirring frequently, until tomatoes have softened, about 3 minutes. Stir in wine (or juice/vinegar) and simmer, uncovered, for 5 minutes.
  • Return shrimp to the skillet and heat through. Serve with lemon wedges.


LC SERVING SUGGESTION: Baked Hubbard squash and a big green salad.
SERVING SUGGESTION: Add whole wheat couscous.
KOSHER: Instead of shrimp, use boneless skinless chicken breast meat, cut into 2-inch pieces.
GLUTEN FREE: Make sure vinegar and wine (or juice/vinegar) are gluten free.
NUTRITION: per serving: 212 Calories; 6g Fat; 24g Protein; 7g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 412mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat. Points: 4
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