Rating: 4.4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
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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




Marinade & shrimp


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.

  • 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

about 3/4 cup
132 calories; protein 15.8g; carbohydrates 3.8g; dietary fiber 0.5g; sugars 0.6g; fat 4.9g; saturated fat 0.7g; cholesterol 142.9mg; vitamin a iu 803IU; vitamin c 6.3mg; folate 25.5mcg; calcium 70.5mg; iron 0.5mg; magnesium 29.5mg; potassium 186.1mg; sodium 314.7mg.

3 lean protein, 1 fat