Lemon Basil Shrimp
Super simple lemon basil shrimp dish to be served cold as stater or side. The flavors develop really nicely if you can leave to refrigerate for 24 hours, but honestly tastes good the second you mix it all together.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 lb. shrimp uncooked, tails on, de-veined
- 1 1/2 lemon zest and juice
- 2 tbsp dijon mustard
- 2 tbsp basil fresh, chopped
- 2 each spring/green onions chopped
- 1/4 cup capers drained
- Carbohydrate 4.016987570875 g
- Cholesterol 86.1825503 mg
- Fat 2.242988500125 g
- Fiber 1.52569995333254 g
- Protein 12.370750043375 g
- Saturated Fat 0.3419334967 g
- Serving Size 1 1 Serving (97g)
- Sodium 298.26996345 mg
- Sugar 2.49128761754246 g
- Trans Fat 0.357864922 g
- Calories 81 calories
Cook Shrimp: Heat oil in a large skillet until shimmery. Add garlic and cook for a minute. Add enough shrimp to cook in a single layer. Cook until just opaque in the centre, turning once (about 5 minutes). Repeat until all shrimp are cooked. Make Marinade: Combine remaining ingredients in a large bowl. Add shrimp and gently combine. Cover and refrigerate for 2-24 hours.
