Easy and Healthy Shrimp

Easy and Healthy Shrimp

4.5 of 5 (25)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.6
  • Total Fat: 5.8 g
  • Cholesterol: 221.0 mg
  • Sodium: 478.6 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 24.5 g

View full nutritional breakdown of Easy and Healthy Shrimp calories by ingredient
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Absolutely no butter to be found in this healthy shrimp dish! Absolutely no butter to be found in this healthy shrimp dish!
Number of Servings: 4


    4 tsp olive oil
    1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
    6-8 garlic cloves, minced
    1/2 cup low sodium chicken broth
    1/2 cup dry white wine
    1/4 cup fresh lemon juice
    1/4 cup + 1 T minced parsley
    1/4 tsp salt
    1/4 tsp freshly ground pepper
    4 lemon wedges


In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.

In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.

Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!

Serving Size: 4

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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    Yummy lemony goodness! The whole fam loved it. I threw in a couple extra cloves of garlic and the picture looks like it has some lemon zest so I went ahead and threw some in. I served it with Lemon-Asparagus pasta from health.com and a simple salad. Tastes better than butter filled scampi! - 9/13/14

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  • thank you - 5/22/18

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  • love that seafood - 5/7/18

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  • This is one of the best shrimp recipes ever! I made it a few days ago and am making it again as I am typing this! Thanks for sharing! Such a healthy recipe without sacrificing taste.
    - 4/7/18

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  • Thanks for sharing - 3/27/18

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