Shrimp Paulista (Eating Well)


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 174.4
  • Total Fat: 3.4 g
  • Cholesterol: 229.7 mg
  • Sodium: 418.3 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.1 g
  • Protein: 31.0 g

View full nutritional breakdown of Shrimp Paulista (Eating Well) calories by ingredient
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Introduction

Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.
Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.

Number of Servings: 6

Ingredients

    2 pounds large shrimp, peeled and deveined
    2 tablespoons lime juice
    1/2 cup chopped fresh cilantro, divided
    8 cloves garlic, minced, divided
    1/2 teaspoon kosher salt, divided
    1/2 teaspoon crushed red pepper, divided
    1 teaspoon extra-virgin olive oil (I use 1 spray of the Misto sprayer)

Directions

1.Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.

2.Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.

Number of Servings: 6

Recipe submitted by SparkPeople user PICKLETHUMB.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe



  • Very good! I made some cilantro rice to go with it- awesome! - 11/22/11

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  • Incredible!
    I sauteed chopped red & green peppers and onions before cooking the shrimp. This is great over a salad as a dressing. Also delicious over red rice with black beans. YUM! - 4/20/11

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