Texas Lemon Shrimp Recipe

5 1 1
Texas Lemon Shrimp Recipe
Texas Lemon Shrimp Recipe photo by Taste of Home
Publisher Photo

Texas Lemon Shrimp Recipe

Read Reviews
5 1 1
Publisher Photo
This main dish adds spice to any meal. My family loves this simple yet elegant main dish.—Amy Parsons, League City, Texas
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 small onion, thinly sliced and separated into rings
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons olive oil
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 to 3 teaspoons Cajun seasoning
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional

Directions

In a large skillet, saute onion and red pepper in oil until tender. Stir in the water, lemon juice, garlic, Cajun seasoning, lemon peel and salt. Add shrimp; cook and stir until shrimp turn pink.
Combine cornstarch and cold water until smooth; stir into shrimp mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice if desired. Yield: 8-10 servings.
Originally published as Texas Lemon Shrimp in Taste of Home December/January 2003, p20

Nutritional Facts

1/2 cup: 164 calories, 5g fat (1g saturated fat), 172mg cholesterol, 301mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

  • 1 small onion, thinly sliced and separated into rings
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons olive oil
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 to 3 teaspoons Cajun seasoning
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional
  1. In a large skillet, saute onion and red pepper in oil until tender. Stir in the water, lemon juice, garlic, Cajun seasoning, lemon peel and salt. Add shrimp; cook and stir until shrimp turn pink.
  2. Combine cornstarch and cold water until smooth; stir into shrimp mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice if desired. Yield: 8-10 servings.
Originally published as Texas Lemon Shrimp in Taste of Home December/January 2003, p20

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MY REVIEW
pettymama User ID: 1026286 42010
Reviewed Jan. 6, 2013

"My whole family loves this dish. I've made it several times."

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