georgian

Ajika Shrimp with Tomato Pepper Pan Sauce and Herbs

This pan-seared dish pairs shrimp, peeled and deveined with tomato, diced, bell pepper, diced and ajika. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian High protein Low carb Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

69 g Protein

30 g Carbohydrates

28 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

263g shrimp, peeled and deveined 260 kcal
26g olive oil 230 kcal
263g tomato, diced 47 kcal
164g bell pepper, diced 51 kcal
22g ajika (spicy pepper paste) 40 kcal
7g garlic, minced 10 kcal
13g fresh parsley, chopped 5 kcal
9g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper, ground 3 kcal

Cooking instructions

shrimpsaltblack pepper
Pat shrimp dry and season lightly with salt and black pepper.
shrimpolive oil
Heat olive oil in a skillet over medium-high heat. Add shrimp and sear 1 minute per side; remove to a plate (they should be slightly underdone).
tomatobell pepper
In the same skillet, add tomato and bell pepper. Cook 4-5 minutes until softened and saucy.
ajika (spicy pepper paste)garlic
Stir in ajika and garlic; cook 30 seconds until fragrant.
shrimp
Return shrimp to the skillet and cook 1-2 minutes until just cooked through, coating in the sauce.
fresh parsley
Finish with chopped parsley and serve hot.