Lemon Shrimp with Fresh Mint and Peas

The secret to tender, juicy shrimp is sautéing them until just cooked through, which typically takes only a few minutes. Enjoy this speedy entree with pan-seared baby spinach and whole-wheat orzo.

2 1/2 teaspoons olive oil
1 cup sliced green onions
8 oz. shelled, deveined uncooked medium shrimp (31 to 35 count)
1 cup frozen baby peas, thawed
2 tablespoons chopped fresh mint
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1/4 teaspoon coarse salt
1/8 teaspoon pepper

1. Heat oil in medium nonstick skillet over medium heat until hot. Add green onion; cook 1 minute, stirring frequently.

2. Add shrimp and peas; cook 3 minutes or until shrimp turn pink, stirring occasionally. Stir in all remaining ingredients.

2 (1-cup) servings

PER SERVING: 215 calories, 7.5 g total fat (1 g saturated fat), 23 g protein, 14.5 g carbohydrate, 175 mg cholesterol, 1060 mg sodium, 4 g fiber



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