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Shrimp Paulista

February/March 2006

Your rating: None Average: 4.3 (46 votes)

Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.



READER'S COMMENT:
"Have made this several times just the way it is written, very good. "
Shrimp Paulista Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro, divided
  • 8 cloves garlic, minced, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon crushed red pepper, divided
  • 2 tablespoons extra-virgin olive oil

Preparation

  1. Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
  2. Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.

Nutrition

Per serving: 164 calories; 6 g fat (1 g sat, 4 g mono); 224 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 456 mg sodium; 241 mg potassium.

Nutrition Bonus: Selenium (66% daily value), Iron (20% dv).

Exchanges: 3 1/2 very lean meat, 1 fat


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Recipe Categories

Servings
6
Main Ingredient
Shellfish
Preparation/ Technique
Marinate/Rub
Saute
Meal/Course
Dinner

Holiday
New Year's Eve
Ethnic/Regional
Central/South American
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
February/March 2006
20 minute dinner recipes
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