It was good. I wish the sauce was a little thicker but it had a good flavor.
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
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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
- Combine first 4 ingredients in a small bowl; set aside.
- 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.
Buttery Lemon Shrimp Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Diabetic, Low Calorie
- PUBLICATION: Oxmoor House
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