Sauteed Shrimp with Tomatoes and Lemon
This shrimp is amazingly quick to make and tastes light and delicious. The perfect meal for a warm summer evening!
- 1 Tbsp. extra virgin olive oil
- 1 lb. medium shrimp (preferably US or Canadian farmed or wild shrimp), peeled and deveined
- 2 cloves garlic minced, about 1 tsp.
- 1/4 tsp. salt or to taste
- 1 pint grape or cherry tomatoes halved
- 2 Tbsp. capers drained
- 2 Tbsp. fresh flat-leaf parsley or cilantro chopped
- 1/4 lemon juice only, about 1 Tbsp.
- In a large heavy skillet over medium-high heat, heat the oil. Add the shrimp, garlic, and salt, and cook, turning once, until the shrimp just begin to turn opaque but are not cooked through, about 2 minutes total. Transfer the shrimp to a bowl and set them aside.
- Add the tomatoes to the skillet and cook them, stirring frequently, until they soften, about 2 minutes.
- Return the shrimp to the skillet, add the capers and parsley, and cook for 2 minutes, stirring often.
- Add the lemon juice and toss to coat. Serve immediately.
Do Ahead or Delegate: Peel the garlic, halve the tomatoes, chop the parsley or cilantro, juice the lemon. Scramble Flavor Booster: Double the garlic and salt and/or add lemon zest to the finished dish. Tip: The Scramble is all about planning ahead in order to save time, money, and calories. When you enter the grocery store with a shopping list, you are much more likely to avoid the impulse items that the store stacks at the checkout aisle, tempting you to throw them in as a last minute purchase. Walk in organized and walk out happy! Nutritional Information Per Serving (% based upon daily values): Calories 170, Total Fat: 6g, 9%; Saturated Fat: 1g, 5%; Cholesterol: 170mg, 57%; Sodium: 190mg, 8%; Total Carbohydrate: 5g, 2%; Dietary Fiber: 1g, 4%; Sugar: 2g; Protein: 24g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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