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
More From Cooking Light
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
- Combine first 5 ingredients in a large bowl. Add shrimp; toss well.
- 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.
Sing-for-Your-Supper Shrimp Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Kid-Friendly, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Shrimp Fettuccine Alfredo
Cooking Light -
Shrimp-Stuffed Shells
Cooking Light -
Clambake in Your Kitchen
Gooseberry Patch
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy