Lighter Spicy Garlic Shrimp Recipes
SPICY GARLIC SHRIMP
This is my favorite shrimp recipe that my family makes, and I think it may have originally been from Rachael Ray. You can have it over noodles, over rice or as a side dish to a steak. I usually cook it in a pan, but you can also put it on skewers and grill it. It's just a really good way to have shrimp!
Provided by Chef Acosta
Categories Egg Free
Time 9m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the olive oil and butter over medium heat.
- In a bowl, combine the shrimp with the crushed red pepper, Montreal steak seasoning and salt and pepper.
- Saute the garlic in the pan until it's a pale golden color, then add the shrimp.
- Cook the shrimp until just pink, about 3 minutes. (Cooking time may be longer if not all the shrimp are in contact with the pan. Be careful not to overcook the shrimp or it will be rubbery!).
- When the shrimp is done, remove the pan from the heat and add the lemon juice. Enjoy!
Nutrition Facts : Calories 148.5, Fat 7.7, SaturatedFat 2.6, Cholesterol 135.3, Sodium 363.4, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 17.2
4 MINUTE SPICY GARLIC SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
LIGHTER SPICY GARLIC SHRIMP
Entered for safe-keeping. From Evelyn Tribole's "More Healthy Homestyle Cooking." For white wine, you may substitute Chablis wine powder with an equal amount of water or chicken broth; I always stock wine powder from spicesetc.com.
Provided by KateL
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the garlic, wine, broth, oil, salt, and red pepper flakes.
- Add the shrimp and toss to coat. Set aside to marinate for 5 minutes.
- Coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
- Add the bell pepper to the skillet and cook for 1 minute to soften slightly.
- Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom.
- Turn the shrimp over and cook for 1-2 minutes longer, or until the shrimp are opaque.
- In a cup, dissolve the cornstarch in the remaining 1 tablespoon of marinade.
- Push the shrimp to the side of the pan and stir the cornstarch into the sauce in the center of the pan. Cook for 1 minutes, or until the sauce is slightly thickened.
- Mix the sauce with the shrimp and serve immediately.
Nutrition Facts : Calories 200.3, Fat 6.5, SaturatedFat 0.8, Cholesterol 239.1, Sodium 1395.4, Carbohydrate 5.5, Fiber 0.7, Sugar 1.4, Protein 26.4
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