Buttery Lemon Shrimp

Photo: Oxmoor House

Prep: 5 minutes; Cook: 5 minutes. Buy peeled and deveined shrimp from the seafood market or the seafood counter at the grocery store.

Yield: 4 servings (serving size: 6 ounces shrimp and 3 tablespoons sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 34%
  • Fat: 6.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.1g
  • Carbohydrate: 0.9g
  • Fiber: 0.2g
  • Cholesterol: 242mg
  • Iron: 4mg
  • Sodium: 959mg
  • Calcium: 53mg

Ingredients

  • 1/4 cup yogurt-based spread (such as Brummel & Brown)
  • 2 tablespoons lemon juice
  • 1 teaspoon low-sodium Worcestershire sauce
  • 1/2 teaspoon paprika
  • Cooking spray
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Combine first 4 ingredients in a small bowl; set aside.
  2. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add shrimp and seasoning; sauté 2 minutes. Add yogurt spread mixture, and cook 3 minutes or until shrimp are done. Spoon shrimp and liquid into individual serving bowls, and sprinkle with parsley.
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