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Sizzled Citrus Shrimp
Sizzled Citrus Shrimp
5 Reviews
From: EatingWell Magazine, Spring 2004
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).
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
Preparation
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Active
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Ready In
- 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.
- 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.
- Serving size: about ¾ cup
- Per serving: 132 calories; 5 g fat(1 g sat); 0 g fiber; 4 g carbohydrates; 16 g protein; 26 mcg folate; 143 mg cholesterol; 1 g sugars; 0 g added sugars; 803 IU vitamin A; 6 mg vitamin C; 70 mg calcium; 0 mg iron; 315 mg sodium; 186 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 3 lean protein, 1 fat
Reviews 5
October 17, 2014
By: EatingWell User
Quick and easy dinner option
We absolutely loved this recipe, and will make it with rice next time to soak up the delicious sauce. This is a keeper!
Pros: My husband and I love shrimp, and this is the tastiest recipe I've found.
Cons: I added 1 more tablespoon of wine, and less pepper flakes.
February 24, 2012
By: fruitbowlk
tasty, enjoyable.
I added shreded cheese and pepper.
Pros: very easy and quick to cook.
Cons: not big on the lemon favor.
November 06, 2011
By: Tim964
fantastic flavor
I'm not a big seafood fan, but this recipe had great lemon/garlic flavor. We ended up dipping our steamed broccoli in the sauce - next time I'll service this over rice to soak up the sauce.
August 13, 2010
By: Mimi
This is so delicious! I make it quite often. I substituted basil for the parsley and used chicken stock in lieu of the white wine (I didn't have any). And I didn't use the bay leaf. It was to die for delicious! Usually I serve it with rice and either beans or asparagus. Tonight I'm going to try and make it into a pasta recipe by adding a chopped Roma tomato to the marinade at the end and reserving some pasta water and serving it with whole wheat linguine and asparagus.
December 20, 2009
By: Christine
This was quite tasty, light and just a hint of spiciness. I served the shrimp over Bismati Rice for a light dinner. Delicious! I'll definitely make this again.
Christine, Sweden
