Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 1 can (14.5 oz) diced tomatoes (no salt added)
  • 1 cup low-sodium vegetable broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped (any color)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • (Cooked quinoa or brown rice for serving)

Instructions:

  1. In the crock pot, combine the diced tomatoes, vegetable broth, onion, garlic, bell pepper, Italian seasoning, paprika, salt, and pepper.
  2. Stir the mixture well to combine all ingredients.
  3. Add the shrimp on top of the vegetable mixture.
  4. Cover and cook on low for about 4 hours or until the shrimp are cooked through and tender.
  5. Once done cooking, gently stir in fresh parsley before serving.
  6. Serve over cooked quinoa or brown rice.