This skillet builds on the Trader Joe's salsa's smokiness and heat, turning it into a quick sauce for shrimp. The peach and tomato base balances the chipotle bite; dinner comes together in twenty minutes flat.

Serves 2. 25 minutes, 18 at the stove.

About 360 calories a serving, 46 g protein, 8 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 1 lb shrimp dry and season with salt and pepper.
2. Add the shrimp to the hot pan and cook for two minutes per side until they start to turn pink. Transfer to a plate.4 min
3. Reduce heat to medium. Add 2 minced garlic cloves to the same pan and cook until fragrant, about one minute. Pour in the jar of Trader Joe's salsa and stir to combine.
4. Return the shrimp to the pan and simmer for three minutes until the shrimp are opaque throughout and the sauce has warmed through. Taste and adjust salt and pepper as needed.3 min

Note Swap shrimp for halibut or firm white fish if you prefer; adjust cooking time by one to two minutes per side. Store leftovers in an airtight container in the fridge for up to two days. Serve over rice or with crusty bread to catch the sauce.