Lemon Garlic Shrimp Recipe

Lemon Garlic Shrimp Recipe photo by Taste of Home

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You just may make memories with this yummy Lemon Garlic Shrimp, suggests Kristine DeGaetano from Brick, New Jersey. “This was the meal I cooked for my husband on our first date,” she recalls. “To this day, he still remembers that night whenever I cook it for him.” TIP: If you’re watching your sodium intake, serve over regular long grain or wild rice, rather than a mix. Tip idea: If you are watching your sodium, serve this over regular long grain or wild rice, not from a mix. From a mix, 1 cup rice is left over. We could give a suggestion for using it.

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Lemon Garlic Shrimp Recipe

Prep: 15 min. + marinating Cook: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

1 small onion, chopped
2 garlic cloves, minced
3 tablespoons canola oil
2 tablespoons lemon juice
4 teaspoons reduced-sodium soy sauce
1 teaspoon ground ginger
3/4 pound uncooked large shrimp, peeled and deveined
1 package (6 ounces) long grain and wild rice mix

Directions

In a large bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours, turning occasionally. Cover and refrigerate remaining marinade.
Cook rice according to package directions. Cover and refrigerate 1 cup cooked rice for another use. Drain and discard marinade from shrimp.
In a large skillet, saute shrimp in reserved marinade for 3-4 minutes or until shrimp turn pink. Serve shrimp with remaining rice. Yield: 2 servings.

Nutritional Analysis: 1 cup shrimp with 1 cup rice equals 463 calories, 16 g fat (1 g saturated fat), 252 mg cholesterol, 1,319 mg sodium, 45 g carbohydrate, 2 g fiber, 34 g protein.

Originally published as Lemon Garlic Shrimp in Cooking for 2 Winter 2006, p13