Quick Skillet Shrimp With Tomatoes and Peppers

Carb lovers can get their fix with potatoes, a filling part of this plan.

Extra credit for eating the skin—that's where the good-for-digestion fiber is found.

This recipe is part of The 7-Day Belly Shrinker meal plan. Click here for more belly shrinking recipes you'll love!

Total Time:
Level: Easy
Yield: 1 serving


  • 2 oz. baby potatoes (about 4)
  • 2 tsp. olive oil
  • 1/2 c. Chopped red bell pepper
  • 1/8 tsp. coarse salt
  • 1/2 c. halved cherry tomatoes
  • 4 oz. peeled and deveined large shrimp (8 to 10)
  • 2 tbsp. crumbled feta cheese
  • 2 tbsp. chopped basil


  1. Cover potatoes with cold water in a saucepan, and bring to a boil. Reduce heat, and simmer until tender, about 15 minutes. Drain. When potatoes are cool enough to handle, cut them in half, then set them aside.
  2. Heat oil in a skillet over medium heat. Add bell pepper and salt, and season with some pepper. Cook, stirring occasionally, until softened, about 2 minutes.
  3. Add tomatoes, shrimp, potatoes, feta, and 1 tablespoon basil. Simmer, turning shrimp, until shrimp are cooked through and potatoes are reheated, about 4 minutes. Sprinkle with remaining tablespoon basil, and season with more pepper.

This recipe originally appeared in the May 2017 issue of Dr. Oz The Good Life.

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