Diabetic Cooking

Blackened Shrimp with Tomatoes and Red Onion



  • 1 1/2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 pound (about 24) small raw shrimp, peeled (with tails on)
  • 1 tablespoon canola oil
  • 1/2 cup sliced red onion, separated into rings
  • 1 1/2 cups halved grape tomatoes
  • Lime wedges (optional)


Combine paprika, Italian seasoning, garlic powder, and pepper in small bowl; add to resealable food storage bag. Add shrimp, seal bag and shake to coat.

Coat large skillet with nonstick cooking spray; heat over medium-high heat. Heat oil then add shrimp and cook, turning occasionally, 4 minutes or until shrimp are pink and opaque. Add onion and tomatoes; cook, mixing occasionally, 1 minute or until tomatoes are hot and onion is slightly wilted. Serve with lime wedges, if desired.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 112 calories, Carbohydrates: 5 g, Protein: 13 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 86 mg, Sodium: 88 mg, Fiber: 1 g

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