Shrimp with Lemon, Mint, and Goat Cheese

Randy Mayor; Jan Gautro

Serve over thin pasta, such as linguine, if you need a substitute for garlic bread.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 22%
  • Fat: 7.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 40.3g
  • Carbohydrate: 11.8g
  • Fiber: 2.6g
  • Cholesterol: 337mg
  • Iron: 7.3mg
  • Sodium: 660mg
  • Calcium: 125mg


  • 1 tablespoon olive oil
  • 6 small garlic cloves, minced
  • 2 1/4 pounds peeled and deveined large shrimp
  • 1 cup frozen green peas, thawed
  • 3/4 cup thinly sliced green onions
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon salt
  • 4 plum tomatoes, diced (about 1 pound)
  • 1/2 cup chopped fresh mint
  • 1/2 cup (2 ounces) crumbled goat cheese


  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until browned. Add shrimp; cook 1 to 2 minutes, stirring constantly. Add peas and next 6 ingredients (through tomatoes); cook 8 minutes or until shrimp are done. Top each serving with 4 teaspoons mint and 4 teaspoons goat cheese.
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