Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
240
Calories
25g
Protein
14g
Fat
6g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Coriander | not in our table | 0 |
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
- ½ pound medium shrimp, peeled and divined
- 4 cloves garlic diced.
- 2 tablespoons chopped fresh coriander
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon black pepper
- Lemon wedges for garnish
Directions
1
1. Heat oil in large non-stick skillet over medium heat.
2
2. Add shrimp, sauté until shrimp turn pink.
3
3. Stir in diced garlic, black pepper and stir for 2 minutes.
4
4. Toss in the coriander and stir for 1 minute.
5
5. Serve over a plate and garnish with lemon wedges.
6
6. Can be made 1 day ahead. Cover and keep chilled.
Recipe sourced from
fandom