Today I have for you an easy skinny, spicy, saucy shrimp fusion that will blow your mind, but not your waistline!
Skinny Baked Tomato Sriracha Shrimp with Feta and Olives! AND, an optional Zesty Lemon Scallion Risoni on the side!
It’s not often you’ll see something healthy on this blog. Once in a while, though, I get the urge to post something fat-free, or at least veggie or fruity fresh and healthy, and this is the first time I’m going there. I mostly eat this way in real life (I’d be six feet under if I ate my blog food on a daily basis), but never thought to post some of my healthier dishes.
I would say I’m a food ‘everything’ blog, from the fattiest, most gourmet creations you can imagine, to the fattiest, most down-home creations you can imagine, both sweet and savory, to well..sort of healthy when the mood strikes. I know shrimp is loaded with cholesterol, but you could substitute other shellfish if it bothers you, or your favorite mild fish. Regardless, this baked sriracha shrimp is definitely lighter on the bod.
I once tried this dish of shrimp, tomatoes and feta by Ellie Krieger that was pretty tasty and healthy (do you think it’ll wipe out several quarts of cassoulet fat making its way through my system?)! When I spotted my Sriracha sauce in the cupboard, I knew exactly where I wanted to take the pound plus of shrimp I had bought that day. This shrimp was going to be fusion healthy because I was definitely going to pair up a little of Japan, and a lot Greece, for a bounty of flavor profiles. Salty feta, briny kalamata olives, juicy tomatoes, spicy Sriracha heat, and sweet cilantro (Mexico joins the party!). I knew this would all taste great with the shrimp before I even tried it..and it did.
Why didn’t I add a slice of lemon or some lemon zest to like umm, show it’s risoni with LEMON? Not to mention it looks dry AF in this photo because it sat for a bit and I forgot to stir it since the masses were yelling for dinner, but it’s actually super duper creamy. Plus, my awful photo skills make good food look bad.
It may not be the prettiest shrimp dish, but trust me, it’s so worth it because it’s a quick, easy, and almost super-healthy lunch or dinner. I say ‘almost’ because I took it off the super healthy chart by spooning it on top of zesty scallion risoni with lemon. Risoni isn’t bad for you, but it’s carbs nonetheless. Of course you don’t have to make the risoni so it’s back to ‘super-healthy’ if you skip it.
That said, sometimes I use fat-free feta, so that’s got to cancel out something by way of fat, right? I think that puts this shrimp at a level I’d call, somewhat super healthy, and even healthier with a green salad in lieu of the risoni, right?
Alright, enough with all of this ‘healthy’ rambling because it tastes awesome and that’s what matters most. Ease of preparation, quick cooking, and again, it tastes awesome. Is this not a Mom’s dream? A bachelor/bachelorette’s dream? Wait, anyone can eat and make this spicy baked shrimp, so forget all that and just make it. I guarantee that you will marvel at the flavor bomb that takes place in your mouth.
I need to interrupt this entry because I have to post this photo. Don’t worry, I’m NOT cooking them!
Seriously, HOW CUTE ARE THESE BABIES?? Look at their little feeties! This photo doesn’t belong in a post about food, but I couldn’t resist and had to share. I want a baby platypus! (pot-bellied pig or baby chick syndrome).
Now back to my luscious, healthy shrimp dish.
If you use fat-free feta cheese, do NOT add it until the dish comes out of the oven. Fat-free cheese doesn’t melt well; it turns kind of rubbery when exposed to direct heat (it’s the milk fat that makes full fat cheese melt), but raw or slightly melted, you wouldn’t know the difference between full-fat and fat-free feta. Sprinkle a good handful of the fat-free feta on top of the baked shrimp and let it soften at the table. For full-fat feta, add it to the dish before you put it in the oven and let it melt and bubble away, as shown in the photos, I used the fat-free feta and found out the hard way that it doesn’t melt well in the oven!
Now, the giveaway!! I have a beautiful, brand new, Le Creuset Stoneware 14-Inch Oval Baking Dish, in Cherry Red up for grabs. This is not to promote anything – this was given to me and I already have one in blue, so I’d like to give it away to one of you! Just leave a comment, Tweet it, and maybe a Facebook share and/or like! I’ll be choosing the winner using random integer one week from today! Good luck!
Skinny Baked Tomato Sriracha Shrimp with Feta and Olives
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1½ cups)
- 3 cloves garlic, minced
- 1 (14.5-ounce) can of no-salt-added diced tomatoes, with the juice
- 2 tablespoons Sriracha Sauce or your favorite hot sauce (more or less depending on how hot you like it)
- 2 tablespoons chopped parsley
- 1½ pounds large shrimp, peeled and deveined (I leave the tails on;.looks prettier)
- ½ cup pitted and sliced kalamata olives
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup finely chopped fresh cilantro
- ⅔ cup crumbled full-fat or fat-free feta cheese (about 3 ounces)
- 1 lemon
- coarse salt and ground pepper
- 1 cup risoni or orzo
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 scallions, thinly sliced
- Preheat the oven to 425 degrees F.
- Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and Sriracha then bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the juices and sauce thicken.
- Remove from the heat. Stir in the parsley, shrimp and sliced olives. Season with salt and pepper. IF you're using full-fat feta, sprinkle the feta over the top and bake until the shrimp are cooked through and cheese melts, about 12 minutes. If you're using fat-free feta, sprinkle it over the top AFTER it bakes in the oven for 12 minutes.
- Top with chopped cilantro and serve over zesty lemon scallion risoni, if desired.
- Using a vegetable peeler, peel half the lemon (avoiding the bitter white pith); thinly slice peel and squeeze 2 tablespoons juice into a small bowl. Set the peel and juice aside.
- Bring a large saucepan or medium pot of salted water to a boil. Add risoni and lemon peel. Cook until risoni is al dente, according to package instructions. Drain and return the risoni to the saucepan or pot.
- Stir lemon juice, oil, butter and scallions into the hot risoni Season with salt and pepper; then toss to combine.