Ingredients:

  • 1 lb (450g) Large raw shrimp (prawns), peeled, deveined, and tails removed
  • 1 tsp Smoked Paprika (or standard sweet paprika)
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 2 Tbsp (30ml) Olive Oil (extra virgin)
  • 1 large Red Onion, diced
  • 1 large Red Bell Pepper, chopped into 1-inch pieces
  • 1 medium Courgette (Zucchini), halved lengthwise and sliced thickly
  • 4 cloves Garlic, finely minced
  • 1 cup (150g) Cherry Tomatoes, halved
  • 1 cup (30g) Fresh Spinach
  • 2 Tbsp (30ml) Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • ½ tsp Red Pepper Flakes (Chilli flakes)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the thawed shrimp thoroughly dry with kitchen paper. In a bowl, toss the shrimp with paprika, salt, and pepper. Set aside. Chop all vegetables as directed, keeping the minced garlic separate.
  2. Heat the large skillet over medium-high heat and add the olive oil. Wait until the oil shimmers. Add the diced red onion and red bell pepper and sauté for 4–5 minutes until the peppers begin to soften. Stir in the sliced courgette and cook for another 2 minutes.
  3. Push the vegetables to one side of the pan. Add the minced garlic to the cleared space and cook for about 30 seconds until fragrant, then immediately stir the garlic into the vegetables. Increase the heat slightly to high. Add the seasoned shrimp to the pan in a single layer. Cook for 1–2 minutes per side until pink and opaque. Do not overcook.
  4. Once the shrimp is cooked, stir in the cherry tomatoes, dried oregano, and red pepper flakes, tossing quickly for about 1 minute. Stir in the fresh spinach until it wilts. Remove the pan from the heat immediately. Drizzle in the fresh lemon juice. Taste and adjust seasoning. Garnish generously with fresh parsley and serve.