Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it." -Winston Groom, Author of Forrest Gump
The refrigerator light goes on...
This recipe is quick, easy and very elegant. It has a lovely Mediterranean flavor and goes great over Saffron Rice. There’s a higher fat content than some Dr. Gourmet recipes, but these are healthy monounsaturated fats from the olive oil and the pistachios.
Lemon Mint Shrimp
Servings: 2 | Serving size: 4 ounces shrimp with sauce and veggies
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe would make good leftovers for salads or sandwiches.
Serve with Saffron Rice or Jasmine Rice or Jasmine Rice - Low Sodium Version or Saffron Rice - Low Sodium Version or Brown Rice
| 1 Tbsp | olive oil |
| 2 ounces | shelled raw pistachios |
| 1 Tbsp | fresh oregano leaves |
| 2 Tbsp | fresh mint leaves |
| 1 Tbsp | lemon zest |
| juice of one large lemon | |
| 1/4 tsp | salt |
| fresh ground black pepper | |
| 1 tsp | honey |
| spray olive oil | |
| 1 large | green bell pepper |
| 1 small | red onion |
| 8 ounces | large shrimp (peeled and deveined) |
Preheat the oven to 400°F. Place a medium skillet in the oven.
While the oven is preheating mix together the olive oil, pistachios, oregano, mint, lemon zest, lemon juice, salt, pepper and honey in a bowl.
When the oven is hot spray the pan with a light coating of olive oil. Add the peppers and onions and return the pan to the oven. Cook for about 5 minutes and toss. Cook for another 5 minutes and toss.
Add the shrimp and the lemon / mint mixture toss to coat well and return the pan to the oven. After 5 minutes toss to make sure that the shrimp and veggies are well coated with sauce.
Cook for approximately 5 more minutes until the shrimp are just cooked through.
Serve over Saffron Rice.
Nutrition Facts
Serving size: 4 ounces shrimp with sauce and veggies
Servings: 2
Amount Per Serving
| Calories 396 | Calories from Fat 184 |
| % Daily Value |
| Total Fat 22g | 33% |
| Saturated Fat 3g | 13% |
| Monounsaturated Fat 8g | |
| Trans Fat 0g | |
| Cholesterol 173mg | 58% |
| Sodium 465mg | 19% |
| Total Carbohydrates 24g | 8% |
| Dietary Fiber 6g | 23% |
| Sugars 10g | |
| Protein 30g |
| Vitamin A 16% | Vitamin C 161% |
| Calcium 12% | Iron 25% |
| Vitamin K 7 mcg | Potassium 779 mg |
| Magnesium 94 mg | |