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Pan-Seared Herb Shrimp

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 30 mins
Total time 45 mins
Yield

Serves 4 (serving size: 6 shrimp and 1 1/2 teaspoons marinade)

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.

Ingredients

  • 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

Nutrition Information

  • calories 228
  • fat 12.2 g
  • satfat 1.6 g
  • monofat 7.6 g
  • polyfat 1.3 g
  • protein 24 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 214 mg
  • iron 1 mg
  • sodium 434 mg
  • calcium 124 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.

  2. 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.