Chile-Garlic Shrimp

Photo: Randy Mayor; Styling: Melanie J. Clarke

Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner.

Yield: 4 servings (serving size: about 8 shrimp, 1/2 cup rice, and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 29%
  • Fat: 11.4g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 36.9g
  • Carbohydrate: 21.9g
  • Fiber: 1.5g
  • Cholesterol: 266mg
  • Iron: 4.8mg
  • Sodium: 581mg
  • Calcium: 99mg

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag brown rice
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 pounds peeled and deveined large shrimp (about 32)
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper
  • 3 large garlic cloves, sliced
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 4 (1/4-inch-thick) lemon slices
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon butter
  • Lemon wedges (optional)

Preparation

  1. 1. Cook rice according to package directions, omitting salt and fat.
  2. 2. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.
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