Tricolored Shrimp Plate

Use the remaining Lemon Grass Oil from this recipe to infuse other dishes with fresh flavor. Plain olive oil and 1/2 teaspoon lemon zest can be substituted.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 27%
  • Fat: 6.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.7g
  • Carbohydrate: 10g
  • Fiber: 5.6g
  • Cholesterol: 194mg
  • Iron: 7mg
  • Sodium: 277mg
  • Calcium: 180mg

Ingredients

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
  • tablespoon Lemon Grass Oil
  • 1 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • Cooking spray
  • 1 1/2 (10-ounce) bags fresh spinach

Preparation

  1. Preheat broiler. Cut bell peppers in half lengthwise, discarding the seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch strips.
  2. Combine the shrimp, 2 teaspoons Lemon Grass Oil, crushed red pepper, and minced garlic in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the shrimp mixture, and sauté for 1 1/2 minutes on each side. Remove shrimp from skillet. Heat 1 teaspoon Lemon Grass Oil in skillet, and add spinach. Cook spinach 1 minute or until spinach wilts, stirring frequently. Place spinach in center of each of 4 plates, and top evenly with bell peppers and shrimp.
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