health guides
Lemon Shrimp and Spinach
A lovely variation on the classic scampi preparation of shrimp.
Ingredients
- 455g shrimp, uncooked, peeled and deveined
- 455g spinach leaves, fresh
- 30mL olive oil
- 3 cloves garlic, minced
- 1 medium tomato, chopped coarsely
- 120mL lemon juice, freshly squeezed
- 2g lemon zest
- 3g salt sea salt if on a corn-free diet*
- 2g pepper
Directions
- Rinse shrimp well.
- Wash spinach leaves and chop into 3 inch (8cm) pieces.
- Heat oil in a nontick skillet. Add garlic cloves and sauté for 2 minutes. Add chopped tomato and shrimp and cook for 5 minutes, just until shrimp are pink.
- Pour in lemon juice and lemon zest, and add spinach leaves. Season with salt and pepper and cook, uncovered, over medium heat until spinach leaves are wilted.
- Serve over white or brown rice.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories 221
Calories from Fat 82 (37%)
(14%)Total Fat 9g
(7%)Saturated Fat 1g
Poly-Unsaturated Fat 2g
Mono-Unsaturated Fat 5g
(57%)Cholesterol 172mg
(23%)Sodium 550mg
(27%)Potassium 930mg
Total Carbohydrate 9g
(12%)Dietary Fibre 3g
Sugars 2g
Sugar Alcohols 0g
(53%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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