Spiced with coriander and parsley, simmered in white wine, and spritzed with lemon, there is nothing zestier than these Lebanese Seasoned Shrimp. Everything about this party-worthy dish is quick—with a five-minute salt cure and a fifteen-minute cook time, the biggest challenge is waiting for it to cool off before diving in!
1 pound baby shrimp, peeled and deveined
¾ teaspoon salt
2 garlic cloves, minced
1 small jalapeño, seeded and minced
4 teaspoons extra-virgin olive oil, divided
1 tablespoon dried coriander
¼ cup dry white wine
¼ cup chopped fresh parsley
1 tablespoon lemon juice
1. Cut each shrimp in half lengthwise, then cut in half again crosswise.
2. Place the shrimp in a colander, add the salt, and massage it into the shrimp. Set the colander in the sink for 5 minutes.
3. Rinse the shrimp to remove excess salt, then combine the shrimp, garlic, and jalapeño in a bowl.
4. Heat 2 tsp. of the olive oil in a skillet over medium-high heat.
5. Add the shrimp mixture and cook, stirring occasionally, for 3 minutes, until the shrimp are cooked through.
6. Stir in the coriander and wine, stirring occasionally for 2 minutes, until the wine has reduced by half.
7. Stir in the parsley, lemon juice, and the remaining 2 tsp. olive oil and cook for 5 more minutes, occasionally stirring. Remove from the heat and allow to cool for 5 minutes.
8. Divide the shrimp between two serving plates and enjoy!
NUTRITION • per one serving •
Calories 300 —
Total Fat 12 g 15%
Saturated Fat 1.6 g 8%
Polyunsaturated Fat 1.8 g —
Monounsaturated Fat 3.4 g —
Trans Fat 0 g —
Cholesterol 504 mg 168%
Sodium 970 mg 42%
Total Carbohydrates 4 g 1%
Dietary Fiber 1 g 3%
Total Sugars 2 g —
Protein 42 g 84%
Vitamin A 73 mcg 2%
Vitamin C 6 mcg 9%
Vitamin D —
Potassium 326 mg 6%
Calcium 314 mg 25%
Iron 5.2 mg 30%
This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here