Garden Veggie Bowl with Shrimp and Corn

Garden Veggie Bowl with Shrimp and CornShrimp add flavor and low-fat protein to this easy veggie side dish.

It’s a fast way to use up the best a summer vegetable garden has to offer. Enjoy a slice of cornbread or toast some whole wheat pita to make it a main course for two.

Serves 4

Garden Veggie Bowl with Shrimp and Corn

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2 cups

Calories per serving: 270 calories

Fat per serving: 9 g fat (1 g saturated)

Garden Veggie Bowl with Shrimp and Corn


  • 2 tablespoons olive oil
  • 1 pound of shrimp, peeled, tails removed
  • 1/4 teaspoon of salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup fresh corn kernels
  • 1/2 pound baby spinach, chopped
  • zest and juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 4 large tomatoes, sliced or chopped
  • 2 tablespoons chives or basil, chopped


  • Sprinkle the shrimp with salt and pepper. Warm a large skillet over high heat. When the skillet is hot, add the oil. Carefully add the shrimp and corn to the pan. Cook for 3 to 4 minutes until the shrimp turns pink and is no longer translucent in the center and the corn is lightly browned.
  • Place spinach on top and cover. Cook an additional 1 to 2 minutes until the spinach wilts. Toss with the tomatoes, lemon zest, juice, and mustard. Sprinkle with herbs and serve immediately.

Nutritional Stats Per Serving (2 cups): 270 calories, 28 g protein, 20 g carbohydrates, 9 g fat (1 g saturated), 20 mg cholesterol, 6 g fiber, 417 mg sodium.

Weight Watchers® Points Plus: 7

Make it a Meal: Serve with Buttermilk Biscuits or Green Bean Soup with Fresh Dill .

Wine Pairing: Riesling or Sauvignon Blanc

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