Sizzled Citrus Shrimp
This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer).
- MARINADE & SHRIMP
- 3 tablespoons lemon juice
- 3 tablespoons dry white wine
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 pound medium shrimp, (30-40 per pound), peeled and deveined
- 1 teaspoon extra-virgin olive oil
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
Preparation time 10mins
Cooking time 30mins
Adapted from EVERYDAYHEALTH.COM
1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
3. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.
Per serving: 171 calories; 6 g fat (1 g sat, 3 g mono); 172 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 23 g protein; 1 g fiber; 315 mg sodium; 271 mg potassium.
You'll also love
- Fettuccine with Mushrooms 4.4/5 (12 Votes)
- Date Bars 4.4/5 (14 Votes)
- Pomegranate Avocado Salad 4.4/5 (12 Votes)
- Pan-Seared Halibut with Roasted... 4.2/5 (15 Votes)
- Orange Raspberry Vinaigrette 3.9/5 (15 Votes)
- Bonefish Grill Blackberry Rum... 4.4/5 (12 Votes)
- MUSSELS: Mussels on the Half Shell... 4.5/5 (13 Votes)
- Tapas: Crab Dip 4.4/5 (12 Votes)