SHRIMP COOKING LIGHT RECIPES

Name: Super Quick Low Carbu00A0Shrimp Scampi
Total time: 20 min
Yield: Serves 4 (serving size: about 5 shrimp)
Ingredients: 6 large garlic cloves; 1 1/4 pounds large (16-20 count) peeled and deveined raw shrimp; 1 tablespoon olive oil; 1/4 teaspoon crushed red pepper; 3/4 teaspoon kosher salt, divided; 3 tablespoons unsalted butter, divided; 1/3 cup dry white wine; 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 medium lemon); 3 tablespoons chopped fresh flat-leaf parsley

EASY SHRIMP SCAMPI RECIPE | COOKING LIGHT

Easy Shrimp Scampi Recipe | Cooking Light image

This low-calorie and low-carb shrimp scampi feels like a restaurant dish, but it is actually very easy to make. There is just enough buttery sauce to coat the shrimp. The trick is to not over-reduce the sauce when cooking it. It’s better to make it a little more saucy then dry. If you want to bulk up this entrée, you could add peas or thinly sliced carrots, or serve it over your favorite low-carb pasta-substitute (we recommend spaghetti squash).

Provided by Adam Hickman

Total Time 20 minutes

Yield Serves 4 (serving size: about 5 shrimp)

Number Of Ingredients 9

Ingredients

6 large garlic cloves
1 1/4 pounds large (16-20 count) peeled and deveined raw shrimp
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
3/4 teaspoon kosher salt, divided
3 tablespoons unsalted butter, divided
1/3 cup dry white wine
1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 medium lemon)
3 tablespoons chopped fresh flat-leaf parsley

Steps:

Finely grate 3 of the garlic cloves (you will have about 1 teaspoon); slice remaining 3 garlic cloves (you will have about 1 tablespoon). Set aside sliced garlic cloves. Stir together shrimp, oil, grated garlic, crushed red pepper, and 1/4 teaspoon of the salt in a medium bowl. Let stand 10 minutes. Cook sliced garlic and 1 tablespoon of the butter in a large skillet over medium, stirring occasionally, until garlic starts to brown, about 2 minutes. Increase heat to high. Add shrimp mixture; cook, stirring occasionally, until shrimp is opaque, about 4 minutes. Remove shrimp from skillet with a slotted spoon. Add wine to skillet; bring to a boil over high, and boil until wine is slightly reduced, about 2 minutes. Remove from heat. Return shrimp to skillet, and add lemon zest, lemon juice, and remaining 2 tablespoons butter and 1/2 teaspoon salt. Toss until shrimp is well coated with sauce. Sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 233, CarbohydrateContent 4 g, FatContent 14 g, FiberContent 0 g, ProteinContent 20 g, SaturatedFatContent 6 g, SodiumContent 574 mg, SugarContent 0 g, UnsaturatedFatContent 6 g

SHRIMP PAELLA RECIPE | COOKING LIGHT

Shrimp Paella Recipe | Cooking Light image

Paella is a Spanish seafood and rice dish, prized for the crispy bits of rice that come from letting the rice sizzle in the pan, and the deep yellow color from saffron. We cheat the color with less expensive ground turmeric and speed the process with precooked brown rice. Make sure to spread the rice mixture in an even layer so the bottom can crisp. The shrimp take less than 5 minutes to cook. Rinse well under cold running water until completely thawed, and then pat dry before adding to the pan. Serve with simply steamed asparagus to round out the meal.

Provided by Julia Levy

Total Time 20 minutes

Yield Serves 4 (serving size: about 5 shrimp and 1 cup rice mixture)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
1/2 teaspoon ground turmeric
1 cup chopped red bell pepper
1 cup frozen green peas
1 tablespoon minced garlic
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
3 tablespoons unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
12 ounces frozen medium shrimp, thawed, peeled, and deveined
2 tablespoons fresh lemon juice

Steps:

Heat oil in a large skillet over medium-high. Add turmeric; cook 1 minute, stirring constantly. Add bell pepper, peas, and garlic to pan; cook 2 minutes, stirring occasionally. Stir in rice; spread in an even layer. Cook, without stirring, 3 minutes. Reduce heat to medium. Stir in stock, salt, and pepper. Spread rice mixture in an even layer in pan. Cook, without stirring, 7 minutes. Arrange shrimp on top of rice mixture; cover and cook 3 to 4 minutes or until shrimp are done. Drizzle lemon juice over pan. Serve immediately.

Nutrition Facts : Calories 336, CarbohydrateContent 44 g, CholesterolContent 107 mg, FatContent 10.8 g, FiberContent 5 g, ProteinContent 19 g, SaturatedFatContent 0.7 g, SodiumContent 544 mg, SugarContent 3 g

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