How to make LemonyShrimp with Olives
Prep
time: 10 minutes | Cook time: 2 minutes | Serves 2
½ pound (227 g) frozen shrimp
1 tablespoon extra-virgin olive oil
1 glove garlic, minced
½ teaspoon basil
½ teaspoon dry dill weed
½ teaspoon oregano
12 ounces (340 g) canned diced tomatoes
¼ cup Kalamata olives
1 ounce (28 g) feta cheese, crumbled
½ lemon, sliced
Chopped fresh mint leaves, for garnish
1 tablespoon extra-virgin olive oil
1 glove garlic, minced
½ teaspoon basil
½ teaspoon dry dill weed
½ teaspoon oregano
12 ounces (340 g) canned diced tomatoes
¼ cup Kalamata olives
1 ounce (28 g) feta cheese, crumbled
½ lemon, sliced
Chopped fresh mint leaves, for garnish
1. Add the shrimp, olive oil, garlic, basil,
dill, oregano, and tomatoes
to the inner pot.
to the inner pot.
2. Secure the lid. Choose the Manual mode and
cook for 2 minutes at
Low pressure. Once cooking is complete, use a quick pressure release;
carefully remove the lid.
Low pressure. Once cooking is complete, use a quick pressure release;
carefully remove the lid.
3. Top with Kalamata olives and feta cheese.
Serve garnished with lemon and mint leaves. Enjoy!
Per
Serving
calories: 254 ;fat: 13.0g ;protein: 27.3g ;carbs: 9.6g ;net carbs: 5.5g ;fiber: 4.1g
calories: 254 ;fat: 13.0g ;protein: 27.3g ;carbs: 9.6g ;net carbs: 5.5g ;fiber: 4.1g
