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). Source: EatingWell Magazine, Spring 2004

EatingWell Test Kitchen
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Ingredients

Marinade & shrimp
Sauce

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

132 calories; 4.9 g total fat; 0.7 g saturated fat; 143 mg cholesterol; 315 mg sodium. 186 mg potassium; 3.8 g carbohydrates; 0.5 g fiber; 1 g sugar; 15.8 g protein; 803 IU vitamin a iu; 6 mg vitamin c; 26 mcg folate; 71 mg calcium; 1 mg iron; 29 mg magnesium;

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/17/2014
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. Read More
Rating: 3 stars
02/24/2012
tasty enjoyable. I added shreded cheese and pepper. Pros: very easy and quick to cook. Cons: not big on the lemon favor. Read More
Rating: 4 stars
11/06/2011
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. Read More
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Rating: 5 stars
10/30/2011
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 Read More
Rating: 5 stars
10/30/2011
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. Read More