Thursday, January 9, 2014

Garlic Lime Shrimp


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Hello there!

Happy New Year to you!

Since it is the start of a new year, I wanted to let you all know that we're making a few changes around this joint and one of them is that I'm going to be worrying less about calories, and making more recipes that incorporate healthy fats.  You read that right - F.A.T.  Get me?

Of course I will continue to bring you super yummy recipes that I've tested and sampled for you, that won't change.  But we're going to be worrying less about overall calories and more about just eating healthy in general.  And, I'll still provide you with the estimated nutrition information for those of you that are following that type of plan.  Are you on board?  Good, I hoped you would be.

My first recipe of the year is Garlic Lime Shrimp.  Delicious, delectable shrimp...in butter sauce...WHAT?  Yes, I said BUTTER SAUCE.  Because guess what?  Butter is not bad for you.  In fact, butter is good for you when you compare it to margarine which is practically not even real food.  Of course, I am not a dietitian or nutritionist but there is evidence out there (seriously, check it out, very fascinating), that certain types of fats are healthy and I'm trying to incorporate more REAL foods into my life and begin to remove some of the processed things I've been consuming.  

I hope you enjoy this little recipe because it was NOM!  And SUPER fast - I mean, this came together in less than 10 minutes!

Ingredients:

1 pound large uncooked shrimp with tail on
Juice from 1 ½ fresh limes
1 teaspoon lime zest
2 teaspoons low sodium Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon salt
½ teaspoon sugar
¼ tsp red pepper flakes
1/4 cup butter

Preparation:

1) Rinse and pat dry the shrimp

2) In a small bowl, mix together lime juice, zest, Worcestershire sauce, minced garlic, salt, sugar, and red pepper.  Set aside.

3) In a medium-sized skillet, melt butter over medium high heat.

Mmmmmmmmmmmm....Butter...

4) Add the lime juice/seasoning mix to the butter and stir.  Bring to a quick simmer.

Mmmmmmmm...yummy sauce...and butter.....

5) Add the shrimp and cook until they turn pink – this will be pretty quick, about 3 minutes.

Mmmmmm...shrimp and yummy sauce...and butter....

6) Remove from heat and serve!

I served ours up with whole grain rice and sauteed sugar snap peas.

Nutrition*:
Serves 4
Calories 193 / Carbs 3g / Fat 12g / Protein 18g / Fiber 0g / Sodium 787mg

*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietician, so always consult with qualified healthcare providers for any answers to personal health care questions.

Recipe adapted from The Prepared Pantry

1 comment:

  1. I am for sure making this! I've never made shrimp before because it seems scary...but this looks easy! Thanks!

    ReplyDelete

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