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).

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  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. 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 information

  • Serving size: about 3/4 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: 0
  • Exchanges: 3 lean protein, 1 fat

Reviews 5

October 17, 2014
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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
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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
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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
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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
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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