- 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 bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the 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 over remaining rice. Yield: 2 servings.
Reviews forLemon Garlic Shrimp
"Wow! This was great! My husband and I both loved this. I will be making this again and again and again."