1/1 Photo of Lighter Spicy Garlic Shrimp
Entered for safe-keeping. From Evelyn Tribole's "More Healthy Homestyle Cooking." For white wine, you may substitute Chablis wine powder with an equal amount of water or chicken broth; I always stock wine powder from spicesetc.com.
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- 4 garlic cloves, minced
- 3 tablespoons white wine or 3 tablespoons nonalcoholic white wine
- 2 tablespoons fat-free chicken broth
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 lb medium-large frozen shrimp, thawed
- 1 red bell peppers or 1 red capsicum, cut into thin strips
- 1 teaspoon cornstarch
- 1In a medium bowl, combine the garlic, wine, broth, oil, salt, and red pepper flakes.
- 2Add the shrimp and toss to coat. Set aside to marinate for 5 minutes.
- 3Coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
- 4Add the bell pepper to the skillet and cook for 1 minute to soften slightly.
- 5Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom.
- 6Turn the shrimp over and cook for 1-2 minutes longer, or until the shrimp are opaque.
- 7In a cup, dissolve the cornstarch in the remaining 1 tablespoon of marinade.
- 8Push the shrimp to the side of the pan and stir the cornstarch into the sauce in the center of the pan. Cook for 1 minutes, or until the sauce is slightly thickened.
- 9Mix the sauce with the shrimp and serve immediately.
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Nutritional Facts for Lighter Spicy Garlic Shrimp
Serving Size: 1 (169 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 200.3
- Calories from Fat 58
- Total Fat 6.5 g
- Saturated Fat 0.8 g
- Cholesterol 239.1 mg
- Sodium 1395.4 mg
- Total Carbohydrate 5.4 g
- Dietary Fiber 0.7 g
- Sugars 1.4 g
- Protein 26.3 g