Hey! I’m back sharing another yummy recipe.  This recipe is built to serve one person – but can easily be doubled, tripled, quadrupled, etc. 🙂 I love this recipe! Not only is it tasty – but seriously can be ready in about 10 minutes, 15 if you are lost in the kitchen.

The first time I made this, I accidentally bought shrimp that had not been deveined or shelled. That was a mess! So when you’re doing your shopping be sure to check the package for deveined and shelled shrimp – it will make your life so much easier!

I’ve offered some simple serving suggestions below, but make it your own, and report back how you liked it and what you served it with! Enjoy!

Yield: 1 serving

Lemon Garlic Shrimp

Lemon Garlic Shrimp
Prep Time 3 minutes
Cook Time 7 minutes
Additional Time 2 minutes
Total Time 12 minutes

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:

1

Amount Per Serving: Calories: 213Total Fat: 8gCarbohydrates: 0gProtein: 25g

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