Dinner for $10 (or Less): 30-Minute Mouthwatering Shrimp Country Skillet

Shrimp country skillet

Gurrrl, if ever there was a recipe to include in your arsenal, it's this one. Whether you enjoy one-pot meals, don't have time to dedicate to the stove, or just love a tasty plate of good food, this one is for you. Shrimp and potatoes have never looked more appetizing.

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This country shrimp dish will have you invoking your inner chef without breaking the bank. And what's even more awesome about this recipe is that it takes 30 minutes to make -- possibly less!

So what are you waiting for? Get cooking!

Shrimp Country Skillet (adapted from the recipe in Women's Day)

Ingredients

  • 1 12-oz. bag medium cooked shrimp
  • 1 12-oz. kielbasa, sliced
  • 1.5 pounds red potatoes
  • 1 spinach bunch (or 12-oz. bag), chopped
  • 1 can corn kernels, drained
  • 1 1/2 tablespoons oil
  • Salt and pepper to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon (smoked) paprika
  • 1 tablespoon cilantro (freshly chopped or flakes)
  • 1/2 tablespoon ground coriander
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground cumin

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Directions

1. Heat oil in a large skillet on medium-high heat. Once hot, add shrimp and kielbasa. Add garlic powder, salt and pepper. Stir to mix.

Shrimp country skillet

2. Stir in drained corn kernels, paprika, ground coriander, ground mustard, ground cumin, and cilantro. Mix well.

3. Reduce skillet to medium-low heat and allow dish to cook for five minutes.

4. Place red potatoes on a microwave-friendly plate and cook on high for three to five minutes or until soft. (Note: You might have to cook in batches.) Cut the potatoes into halves once cool, and mix in the skillet.

5. Add chopped spinach and cook for an additional five minutes. (Tip: If you happen to have picky eaters, try cutting the spinach into smaller pieces.)

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Shrimp country skillet

Enjoy!

Price of items purchased:

  • $5 - Bag of cooked shrimp
  • $2 - Red potatoes
  • $1.50 - Spinach
  • $1 - Kielbasa
  • $0.50 - Can corn kernels

$10

 

 

Images via Tanvier Peart

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