Sizzled Citrus Shrimp

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This quick Spanish-inspired sauté is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon.

 Sizzled Citrus Shrimp
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 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

  • Sauce

  • 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

Directions
  1. 4 servings, about 3/4 cup each

  2. 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.

  3. 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. 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.


Nutritional Facts

Servings
4
Per serving
Calories
132
Carbohydrates
4g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
16g
Cholesterol
143mg
Dietary Fiber
1g
Potassium
186mg
Sodium
315mg
Added Sugars
0g
Exchanges
4 lean meat
1 fat
Carbohydrate Servings
0
Vitamin A (16% daily value)

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