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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