Low Carb Dijon Shrimp Skillet
Low Carb Dijon Shrimp Skillet
Using bold flavors of dijon mustard and sun-dried tomatoes
One pan, super fast
This Low-Carb Dijon Shrimp Skillet certainly a quick dinner and a “one pot wonder” using just the skillet. I used a steamer bag of green beans and pre-cooked shrimp to really speed things up!
The quickest method I have found for cooking with shrimp is to buy deveined, pre-cooked shrimp and run it under cold water until thawed. I place the shrimp in the bottom of my salad spinner (it has the mesh bowl then the larger bowl) and turn the cold water on. I hold a few shrimp at a time under the water and rotate until all the shrimp feel thawed.
Then I remove the mesh bowl and dump the water out of the larger bowl. I remove the tails and toss them in the larger bowl. Then I set the shrimp aside until it’s ready.
Get ready – the flavors really are bold
I have found sometimes working with cooked shrimp it doesn’t hold as much flavor because it has been cooked already. If I’m going to make a nicer meal using shrimp, I would opt to go to the seafood counter and purchase fresh, raw shrimp. However, for quick dinners I do like cooked better.
To get a little stronger flavor I tend to go heavier on my additions. For this recipe the flavors came in strong with dijon mustard, Italian dressing, sun-dried tomatoes and lemon juice.
My husband and I liked the strong flavor, if you aren’t sure start lighter and increase flavors later. Â
Or if you find dijon is not your favorite, or too much lemon is not your thing, I would adjust those ingredients. Make it your own!
Other shrimp recipes
Low Carb Dijon Shrimp Skillet
Ingredients
- 1 lb large pre-cooked shrimp, frozen (thawed)
- 10 oz steamer bag cut green beans
- 1/4 cup sun dried tomatoes rinsed and diced
- 2 tbsp Light Italian Dressing
- 1 tbsp dijon mustard
- 1/2 large lemon or one small lemon
Instructions
- Place frozen green beans in microwave and cook per package instructions.
- Meanwhile, run shrimp under cold water to thaw. Remove tails and set aside. Rinse sun-dried tomatoes under water then chop. *Tip: Place them in a small bowl and use kitchen shears and chop them quickly.
- Heat a large skillet to medium high heat. Add sun-dried tomatoes. Remove green beans from steamer bag and add to skillet. Cook for 2 minutes.
- Add shrimp to skillet. Then add remaining ingredients, stirring until well incorporated. Turn heat to low simmer and cook 5 minutes more.
- Remove from heat and serve.