Sautéed Shrimp with Peas in Lemon Tarragon Sauce
Enjoy this light-tasting and refreshing treat as an appetizer or main course.
Servings
4
servingsCalories
160
kcalIngredients
12 oz 12 large, raw shrimp, peeled and deveined
2 Tbsp 2 canola oil, divided
1 1 shallot, minced
3/4 cup 3/4 low sodium chicken broth
1 cup 1 frozen (not thawed) or fresh shelled peas
2 Tbsp 2 freshly squeezed lemon juice
1 Tbsp 1 chopped freshn tarrago, parsley or mint
freshly ground pepper
Directions
- Rinse shrimp, then pat dry with paper towels.
- In a large sauté pan, heat 1 Tbsp of the canola oil over medium-high heat until it starts to ripple. Add the shrimp and stir until just starting to turn pink, about 1 minute. Transfer to a plate and set aside.
- Add remaining 1 Tbsp canola oil to pan. Add shallots and cook until soft, 1-2 minutes. Pour in broth and stir in peas, lemon juice and tarragon.
- Return shrimp to pan and let come to a boil. Cook until shrimp are cooked through and peas are tender, about 2 minutes.
- To serve, use a slotted spoon to divide shrimp among plates and top the shrimp evenly with peas and sauce.
Notes
- Scallops can be substituted for the shrimp.
Nutrition Facts
4 servings
Serving Size3 oz of shrimp
- Amount Per ServingCalories160
- % Daily Value *
- Total Fat
8g
11%
- Saturated Fat 0.5g 0%
- Cholesterol 105mg 35%
- Sodium 490mg 22%
- Total Carbohydrate
7g
3%
- Dietary Fiber 2g 8%
- Protein 14g 29%
- Potassium 110mg 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
