Healthy Shrimp Recipe: Shrimp & Tomato Casserole With fresh Parsley


This is what I call a perfect dinner, for me at least. Besides the obvious – big taste – this healthy shrimp recipe hits the comfort spot quite loud and proudly. The shrimp is tender and warm and pairs well with the tomatoes, both of which have absorbed each other’s juices and given off juices of their own for you to clean off the plate with warm bread. It’s easy and affordable luxury.

Here is why shrimp is your glo(w)rious friend!

Shrimp: provides the body with 48% of the daily value of cancer-fighting selenium, keeps the skin, hair, and nails healthy, prevents anemia due to its vitamin B12 content, boosts energy with iron, builds strong bones with phosphorus, aids in processing fats due to its niacin content, fights depression with omega-3 fatty acids, promotes prostate health with zinc, contributes to a healthy thyroid due to copper content, and stabilizes blood sugar levels with magnesium.

I have made a similar healthy shrimp recipe in the past with tomatoes and shrimp – the Tomato Shrimp Soup with Mint. In that recipe, tomato really took center stage and was less subtle than in this recipe. his

Healthy Shrimp Recipe: Shrimp & Tomato Casserole With fresh Parsley

Serves 2


  • 4 tablespoons olive oil
  •  ½ cup diced onions
  • 2 scallions, chopped
  • 1/2 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon sweet paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 (15.5-ounce) can diced tomatoes or 2 large fresh tomatoes
  • 1 pound peeled and de-veined medium shrimp
  • Fresh parsley for garnish


Preheat oven to 375°F.

Sauté onion, green pepper, scallions and minced garlic in olive oil in a pan set over medium heat. Add all seasonings and stir.  When the veggies are soft add one 28-ounce can of tomatoes or 2 large tomatoes (shredded). Stir, using the spatula to break down the tomatoes as they heat up. Cook for about 10 minutes. When it begin to boil, reduce heat to a simmer. Cook 5 minutes more and then add the shrimp. Cook until shrimp starts to turn pink all over, about 3 minutes. It will not be completely cooked through, just superficially. Place the mix into baking dish and bake for 20 minutes.


When finished, remove from oven and serve with chopped parsley and a side lemon wedge to squeeze atop while eating.




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