A touch of chili powder gives these shrimp a smoky, faintly spicy edge. Tossed into a tasty mix of spinach, onions, tomatoes, and cannellini beans, this is one healthy meal that won’t skimp out on flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preheat the oven to 400 degrees. Remove the shrimp from the refrigerator and bring to room temperature. Halve, peel, and thinly slice 1 cup onion. Roughly chop the mint leaves. Drain and rinse the beans. Halve the tomatoes.
Toss the shrimp on a baking sheet with a drizzle of olive oil. Season with salt, pepper, and as much chili powder as you like (we used 1⁄4 teaspoon).
Heat a large drizzle of oil in a large pan over medium heat. Add the sliced onion and cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper. Add the spinach to the pan along with a splash of water and toss for 2-3 minutes, until the spinach has wilted. Season with salt and pepper, to taste.
Place the shrimp in the oven for 4-7 minutes until just opaque.
While the shrimp cook, add the beans and tomatoes to the pan over medium heat. Toss, for 2-3 minutes, until heated through. When the shrimp are ready, add them to the pan along with half the mint.
Season to taste with salt, pepper, and chili powder, as desired. Garnish with the feta and remaining mint leaves. Enjoy!