Garlic and parsley shrimp recipe

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Shrimp are a FastDieter’s faithful friend under 60 calories per 3½ ounces/100 g, easy to haul from the freezer, and a bolt of protein with no carbs and barely any fat.

  • Yield: 2 Servings


  • 10 to 15 raw large shrimp (about 7 ounces/200 g), peeled, tails intact
  • 3 small garlic cloves, crushed
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Salt and cracked black pepper
  • Lemon wedges, for serving
How to Make It
  1. Combine all the ingredients in a bowl and rest in the fridge to allow the flavors to develop.
  2. Heat a grill pan to medium heat and cook the shrimp for 2 to 3 minutes, turning once—they should be pink but still juicy. Serve with lemon wedges and a substantial bowl of lemon-dressed herb salad.

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