Lemon Garlic Shrimp
Ingredients
- ½ pound shrimp (deveined and shelled)
- 1 lemon, sliced into rounds, then rounds cut in half
- 1 ½ teaspoons butter, melted
- 1 ½ teaspoons freshly squeezed lemon juice
- 1 clove of garlic, minced
- A pinch of each: dried oregano, thyme, basil
Instructions
There are directions below for oven or stovetop cooking.
Oven Directions:
Preheat oven 450° F. Lightly coat a baking sheet with non- stick spray. Thread shrimp and lemon halves onto wooden or metal skewers. Place skewers onto the prepared baking sheet and roast at 450° until pink, firm, and just cooked through— about 5 to 7 minutes. In a medium skillet over medium high heat, melt butter. Stir in lemon juice, garlic, oregano, thyme, and basil and heat until fragrant, about 2 minutes; season with salt and pepper, to taste. Brush shrimp skewers with butter mixture and serve immediately.
Stovetop Directions:
In a medium skillet over medium high heat, melt butter. Stir in garlic, oregano, thyme, and basil and heat until fragrant, about 2 minutes; toss in shrimp season with salt and pepper, to taste. Cook shrimp until pink, flipping at about 3 minutes and cooking the other side. Seve immediately while warm.
Serve alongside a salad, or on top of buttered and garlic salted pasta (or spaghetti squash). Enjoy!
Notes
MFP Reference:
“Biceps After Babies Lemon Garlic Shrimp”
Cal 213 P 25 g C 0 g F 8 g
PRO TIP: Serving size is 1 for this recipe. If you plan to double, triple or quadruple the recipe, just weigh the total weight in grams (minus the weight of the pan or plate you have it on) and divide it by the number of servings you made. This will give you the weight of grams for one serving of the recipe.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 213Total Fat: 8gCarbohydrates: 0gProtein: 25g