1/2 pounds (720 g) peeled and deveined large shrimp
olive oil cooking spray
3 tablespoons (45 ml) olive oil
9 large cloves garlic, minced
1 teaspoon (5 ml ) crushed dried red chile peppers
1 teaspoon (5 ml) Spanish paprika
2 tablespoons (8 g) minced parsley
Preheat oven to 450°F (230°C), Gas Mark 8.
Rinse shrimps and pat dry with paper towels.
Lightly coat a large shallow ovenproof casserole with cooking spray. Arrange shrimps in the casserole in a single layer. Lightly coat with cooking spray and drizzle with olive oil. Sprinkle with garlic, chile peppers, and paprika.
Bake for 5 minutes, until shrimps are pink and cooked through.
Remove from oven and sprinkle with parsley. Serve warm with toothpicks for spearing the shrimps
- Per 2 to 3 shrimp serving
- 92 calories (45% calories from fat)
- 12 g protein
- 4 g total fat (0.6 g saturated fat)
- 1 g carbohydrates
- 0 dietary fiber
- 86 mg cholesterol
- 85 mg sodium
- Diabetic exchanges
- 2 lean protein