The size of meat portions is shrinking, leaving more room on the plate for heart-healthy seafood. Eat fish more often, and make it pop with this herb- and lemon-packed dressing.
3 1/2 tablespoons olive oil, divided
3/4 cup fresh cilantro leaves
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
2 tablespoons chopped green onions
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves
24 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
Est. added sugars 0g
How to Make It
Combine 2 tablespoons olive oil and next 10 ingredients (through garlic) in a food processor; process until smooth. Set aside 2 tablespoons marinade. Place remaining marinade in a bowl; add shrimp, tossing to coat. Marinate in refrigerator for 30 minutes, stirring occasionally.
Heat a large skillet over medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat. Remove shrimp from marinade. Add shrimp to pan; sauté 3 minutes or until thoroughly cooked. Drizzle remaining 2 tablespoons marinade over shrimp.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This was soooooo easy and so good the hardest part was shopping for the herbs! Next time might add some chopped tomatoes and red pepper flakes for a little kick. Excellent with the toasted walnut quinoa. Yum!