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

Texas Lemon Shrimp Recipe

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

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

Nutritional Facts

One serving (1/2 cup shrimp mixture, calculated without rice) equals 164 calories, 5 g fat (1 g saturated fat), 172 mg cholesterol, 301 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Directions

  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

Nutritional Facts

One serving (1/2 cup shrimp mixture, calculated without rice) equals 164 calories, 5 g fat (1 g saturated fat), 172 mg cholesterol, 301 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Texas Lemon Shrimp

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MY REVIEW
Reviewed Jan. 6, 2013

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

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