Buttery Lemon Shrimp
Photo: Oxmoor House
Ingredients
- 1/4 cup yogurt-based spread (such as Brummel & Brown)
- 2 tablespoons lemon juice
- 1 teaspoon low-sodium Worcestershire sauce
- 1/2 teaspoon paprika
- Cooking spray
- 1 1/2 pounds peeled and deveined large shrimp
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
Preparation
Combine first 4 ingredients in a small bowl; set aside.
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add shrimp and seasoning; sauté 2 minutes. Add yogurt spread mixture, and cook 3 minutes or until shrimp are done. Spoon shrimp and liquid into individual serving bowls, and sprinkle with parsley.
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- Prep Time:
- Cook Time:
- Yield: 4 servings (serving size: 6 ounces shrimp and 3 tablespoons sauce)
Nutritional Information
| Calories per serving: | 171 |
|---|---|
| Calories per serving: | 34% |
| Fat per serving: | 6.4g |
| Saturated fat per serving: | 1.4g |
| Monounsaturated fat per serving: | 0.3g |
| Polyunsaturated fat per serving: | 0.6g |
| Protein per serving: | 26.1g |
| Carbohydrates per serving: | 0.9g |
| Fiber per serving: | 0.2g |
| Cholesterol per serving: | 242mg |
| Iron per serving: | 4mg |
| Sodium per serving: | 959mg |
| Calcium per serving: | 53mg |
Good to Know
Shrimp is very low in saturated fat and high in vitamin B12 and protein. Serve this buttery lemon shrimp over whole grain rice to complete the meal.This Recipe Is
Cooking Light Superfast Suppers
