For the sauté step, get the oil hot but not so hot that it smokes: There's only a teaspoon, and it'll heat quickly. If you want a pungent flavor hit, sprinkle on some coarsely ground black pepper at the end.

Keith Schroeder
Recipe by Cooking Light April 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 9 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large skillet with cooking spray. Arrange shrimp in a single layer in unheated pan. Turn heat to low; cook shrimp 8 minutes, without turning. Increase heat to medium-low. Cook 2 minutes or until edges of shrimp turn orange. Turn shrimp over; cook 2 minutes or until shrimp turn orange on bottom edges. Place shrimp in a large bowl.

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  • Heat pan over medium-high heat. Add oil to pan; swirl to coat. Add shrimp to pan; sauté 45 seconds. Turn off heat. Add tomatoes; toss to coat. Add butter, lemon juice, crushed red pepper, and basil leaves; toss to melt butter and coat. Add salt, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

162 calories; fat 4.6g; saturated fat 1.3g; mono fat 1.4g; poly fat 0.5g; protein 24g; carbohydrates 6g; fiber 1g; cholesterol 218mg; iron 1mg; sodium 389mg; calcium 103mg.
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