Sing-for-Your-Supper Shrimp

Photo: Karry Hosford

"This recipe gets its unusual name because you have to work a little harder to get to the good stuff. But it's worth it. This zesty dish is always a hit, and although it uses a little bit of a lot of spices, it's not time-consuming. Peeling the shrimp can be messy, so just make sure to serve it with plenty of napkins!" CLReader.

Yield: 4 servings (serving size: 4 ounces shrimp)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 26%
  • Fat: 3.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 23.2g
  • Carbohydrate: 2.4g
  • Fiber: 0.2g
  • Cholesterol: 173mg
  • Iron: 2.9mg
  • Sodium: 343mg
  • Calcium: 64mg

Ingredients

  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 pound medium shrimp, unpeeled
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon chili oil
  • 1 1/2 teaspoons grated lemon rind
  • 2 1/2 tablespoons fresh lemon juice

Preparation

  1. Combine first 5 ingredients in a large bowl. Add shrimp; toss well.
  2. Heat oils and rind in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until shrimp are done. Stir in juice.
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