Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The size of meat portions is shrinking, leaving more room on the plate for heart-healthy seafood. Eat fish more often, and make it pop with this herb- and lemon-packed dressing.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

hands-on:
30 mins
total:
45 mins
Yield:
Serves 4 (serving size: 6 shrimp and 1 1/2 teaspoons marinade)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons olive oil and next 10 ingredients (through garlic) in a food processor; process until smooth. Set aside 2 tablespoons marinade. Place remaining marinade in a bowl; add shrimp, tossing to coat. Marinate in refrigerator for 30 minutes, stirring occasionally.

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  • Heat a large skillet over medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat. Remove shrimp from marinade. Add shrimp to pan; sauté 3 minutes or until thoroughly cooked. Drizzle remaining 2 tablespoons marinade over shrimp.

Nutrition Facts

228 calories; fat 12.2g; saturated fat 1.6g; mono fat 7.6g; poly fat 1.3g; protein 24g; carbohydrates 5g; fiber 1g; cholesterol 214mg; iron 1mg; sodium 434mg; calcium 124mg; sugars 1g.
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