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skinny shrimp in a light lemon wine sauce

Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

This is a low fat recipe I put together to be low fat. The dish is lemony with a little kick from crushed red pepper. If you don't like wine. You may substitute with chicken stock. enjoy!

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For skinny shrimp in a light lemon wine sauce

  • 1 lb
    raw shrimp peeled with tails removed( frozen thawed or fresh)
  • 6 clove
    garlic divided
  • 5 c
    broccoli florets fresh or asparagus
  • 1
    large red bell pepper chopped large pieces
  • the zest of 1 lemon
  • 2 Tbsp
    fish sauce ( found in ethnic isle at store)
  • 1 c
    dry white wine, or chicken stock
  • 3 Tbsp
    fresh lemon juice
  • 1/2 tsp
    crushed red pepper flakes
  • 1 tsp
    corn starch
  • 1/4 c
    olive oil
  • 1 tsp
    basil
  • salt and pepper to taste
  • 2 Tbsp
    capers optional
  • 1/2 lb
    optional pasta of choice( i used bow tie)
  • 4 Tbsp
    parmesan cheese optional for serving

How To Make skinny shrimp in a light lemon wine sauce

  • 1
    Heat 1/2 of oil in large pan. Sauté Brocolli, peppers and lemon zest together. Add 1 clove grated garlic. Cook until vegetables soften while stirring. Should take about 5 minutes. Remove vegetables to platter. Cover, and set aside.
  • 2
    Add remaining garlic to pan with olive oil. Add the shrimp. Cook and stir until shrimp is nearly cooked. will turn pink, and inside will Still be slightly shiny. Remove shrimp from pan.
  • 3
    Mix fish sauce and wine together. Add to the pan. Add crushed Red pepper, and basil, and lemon juice. Cook about 2 minutes on high heat stirring. Mix corn starch with 2 teaspoon of water. Add to pan.
  • 4
    Add shrimp and vegetables back to pan with sauce. Cook until thickened and shrimp is cooked through. About 2-3 minutes. Add capers, Salt and pepper to taste. Serve alone or over Cooked pasta.
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