| 9 | 30 | 172 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 2 tsp | Canola oil |
| 1 leaf | Bay leaf |
| 1 medium | Yellow onion (halved abd thinly sliced) |
| 2 medium pepper(s) | Jalapeno pepper (seeded and very thinly sliced, or to taste) |
| 4 clove(s) | Garlic (minced) |
| 454 gm | Shrimp, raw (peelied, raw, deveined) |
| 3 medium | Tomato (diced) |
| 1/4 cup sliced | Green olives (pitted) |
| 1 fruit | Lime (cut into 4 wedges) |
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute.
Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes.
Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.
Remove the bay leaf.
Serve with lime wedges.
| Fruit | 0.3 |
| Meat | 1.3 |
| Vegetables | 1.5 |
