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
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
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.
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
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
I added shreded cheese and pepper.
Pros: very easy and quick to cook.
Cons: not big on the lemon favor.
November 06, 2011
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
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
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.