Sautéed Shrimp with Artichokes and Cilantro
This quick-and-easy dish is simple enough to prepare on a weeknight but special enough for guests. Serve over hot pasta.
Yield: 3 servings (serving size: 1 cup)
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Nutritional Information
Amount per serving
- Calories: 247
- Fat: 7.3g
- Saturated fat: 1.2g
- Protein: 33.7g
- Carbohydrate: 10.6g
- Cholesterol: 230mg
- Iron: 3.7mg
- Sodium: 811mg
- Calories from fat: 27%
- Fiber: 3.0g
- Calcium: 81mg
Ingredients
- 1 tablespoon olive oil
- Cooking spray
- 1 pound peeled and deveined large shrimp
- 1 (14-ounce) can quartered artichoke hearts, drained
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Preparation
- Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add shrimp and artichokes; cook 5 minutes or until shrimp are done, stirring occasionally. Add chopped cilantro and remaining ingredients.
Sautéed Shrimp with Artichokes and Cilantro Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy, Family
- CUISINE: New American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Fry
- PUBLICATION: Oxmoor House
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Lemon Pepper Shrimp Scampi
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