Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

To determine when the shrimp are done--beyond looking for the characteristic pink or orange marks--check to see that the shrimp flesh has changed from translucent to opaque white. Serve this tapas-style dish with grilled bread, if desired.

Mark Bittman
Recipe by Cooking Light March 2006

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 servings (serving size: 1/2 cup shrimp and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.

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Nutrition Facts

161 calories; calories from fat 31%; fat 5.5g; saturated fat 0.9g; mono fat 3g; poly fat 1.1g; protein 23.4g; carbohydrates 3.2g; fiber 0.2g; cholesterol 172mg; iron 2.9mg; sodium 317mg; calcium 70mg.
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