Wednesday, June 16, 2010

Zippy Summer Shrimp

These shrimp take minutes to make! Full of flavor, they are great for a meal or I have also been known to them in a fresh garden salad! Use the largest shrimp you can get your hands on!! They seem to have the best flavor to them! The smaller ones really dumbs down the flavor…serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish.


• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 2 teaspoons paprika
• 2 pounds shell-on deveined jumbo shrimp
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper


1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Nutritional Information

Amount Per Serving Calories: 238
Total Fat: 13.9g
Cholesterol: 230mg

** Make some stir fried veggies on the side and used the same sauce as you make for the shrimp serve shrimp, veggies and pasta yumm-o!

**I served over steamed rice with broccoli and poured the sauce over all.

** if too spicy use 1/4 tsp of pepper flakes

No comments:

Post a Comment