Shrimp Saute (WW)
Recipe: #24724
August 19, 2016
Categories: Shrimp, Cajun, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Spicy, more
"Only 2 smart points/ serving ( 1 1/2 cups/serving) Recipe source: WW Weekly given out at WW meeting"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (278.3 g)
- Calories 180.4
- Total Fat - 6.1 g
- Saturated Fat - 0.8 g
- Cholesterol - 142.8 mg
- Sodium - 799.3 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 4.1 g
- Sugars - 5.5 g
- Protein - 18 g
- Calcium - 99.5 mg
- Iron - 1.2 mg
- Vitamin C - 113.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl stir together first 5 ingredients (-pepper). Place the shrimp in a large bowl and toss with half of the spice mixture; set aside.
Step 2
Heat a large skillet over medium high heat; add 1 tablespoon oil; swirling to coat pan; add onion; saute 3-5 minutes and then add the garlic cooking another minute. Stir in peppers and remaining spice mix; saute until golden (about 5 minutes). Spoon into a bowl; cover and set aside.
Step 3
Set the same skillet over medium high and add remaining oil; swirl to coat pan and add shrimp in a single layer; saute 2 minutes; flip and saute to cook through (another 2 minutes or so); add reserved pepper mixture; toss to heat through.
Step 4
Top with parsley and a squeeze of lemon.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose fresh shrimp for the best flavor and texture.
- If you can't find cubanelle peppers, you can use green bell peppers instead.
- Substitute olive oil with avocado oil for a healthier option. Avocado oil is higher in monounsaturated fatty acids, which help reduce the risk of heart disease.
- Substitute the bell peppers with mushrooms for a more earthy flavor. Mushrooms are a great source of dietary fiber, which helps promote healthy digestion.
Coconut Shrimp Saute Replace the olive oil with coconut oil. Add 1/4 cup of shredded coconut flakes to the shrimp before sautéing. Top the dish with a sprinkle of toasted coconut flakes before serving.
Roasted Asparagus with Lemon - Roasted asparagus with a squeeze of lemon is a perfect side dish to complement the flavors in the shrimp sauté. The bright, fresh flavors of the lemon and asparagus will balance out the spices in the shrimp, creating a delicious and healthy meal.
Garlic Roasted Potatoes: Garlic roasted potatoes are a great side dish to serve with the shrimp sauté. The potatoes are roasted in a savory garlic-infused oil, which adds a delicious flavor to the potatoes and complements the spices in the shrimp. The potatoes are also a great source of carbohydrates, making them a nutritious and filling side dish.
FAQ
Q: How long should I cook the shrimp?
A: The shrimp should be cooked for a total of 4 minutes, flipping them after 2 minutes to ensure both sides are cooked through.
Q: What temperature should I cook the shrimp?
A: The shrimp should be cooked at medium-high heat, around 375°F.
1 Reviews
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Fun facts:
The paprika used in this recipe is a spice made from ground red peppers and is a common ingredient in Spanish, Hungarian, and other Central European cuisines. It was introduced to the United States in the late 1800s by a Hungarian immigrant named John Henry Hotz.
The Cubanelle pepper is a mild, sweet pepper originally from the Caribbean and is often used in Latin American and Caribbean cooking. It was made famous by the late celebrity chef, Anthony Bourdain, who often used the pepper in his dishes.