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Lemon Garlic Shrimp

 Lemon Garlic Shrimp
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 wat
2 ServingsPrep: 15 min. + marinating Cook: 30 min.


  • 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


  • 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 Facts: 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.

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Lemon Garlic Shrimp (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.