Lemon Garlic Shrimp Recipe

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Lemon Garlic Shrimp Recipe
Lemon Garlic Shrimp Recipe photo by Taste of Home
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Lemon Garlic Shrimp Recipe

Read Reviews
5 1 1
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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 30 min.

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

Nutritional Facts

1 each: 463 calories, 16g fat (1g saturated fat), 252mg cholesterol, 1319mg sodium, 45g carbohydrate (3g sugars, 2g fiber), 34g protein.

  • 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
  1. 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.
  2. Cook rice according to package directions. Cover and refrigerate 1 cup cooked rice for another use. Drain and discard marinade from shrimp.
  3. 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.
Originally published as Lemon Garlic Shrimp in Cooking for 2 Winter 2006, p13

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Tjcolaner User ID: 6893306 139733
Reviewed Sep. 23, 2013

"Wow! This was great! My husband and I both loved this. I will be making this again and again and again."

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