Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
236
Calories
25g
Protein
14g
Fat
5g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb jumbo shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley or cilantro
- 1/4 cup olive oil
- 2 tablespoons finely grated fresh lemon rind
- 3 cloves garlic, minced (or more)
- =
Directions
1
Toss everything together in a bowl and marinate up to 4 hours in fridge.
2
Heat skillet over high heat.
3
Add half the shrimp.
4
Cook turning once about 2 minutes or until shrimp are pink.
5
Repeat with other half.
6
Serve either hot or cold.
Recipe sourced from
fandom