Garlic Cilantro Shrimp

Shrimp are a great ingredient for adding protein with very little fat and tend to be a budget friendly choice at the seafood counter. Since they're also quick-cooking, this recipe is one of my favorite dishes to prep ahead of time for a meal that I want to come together very quickly later in the week.

For the shrimp, I like to buy the ones marked "Easy Peel". They've already been cleaned and the remainder of the shell comes off with no trouble. Personally, I'm picky about my shrimp being very well deveined before I have to deal with it or eat it.

This recipe makes two servings.

 

Ingredients:
-1/2 lb. shrimp, cleaned and rinsed
-1/4 cup fat free chicken broth
-4 tsp olive oil (WWers note your oil serving here)
-1 clove garlic, finely chopped
-approx 2 T cilantro, finely chopped
-1 T lime juice
-1/2 tsp cajun seasoning (or more if you like a little more heat)
-1/2 tsp salt
-1/2 tsp black pepper
-additional cilantro to garnish (optional)

I like to just dump everything into a plastic bag (quart size is plenty big) and do the mixing in there rather than dirtying a bowl. Then it goes into the fridge to marinate until time to cook, which for me is usually a day or two later.

To cook, place the shrimp in a pan in one layer. Reserve the remaining marinade.

They don't take long to cook, probably about 2-3 minutes per side. When the edges get pink, flip the shrimp and then add the remainder of the marinade to the pan to cook as well.

Another 2-3 minutes (they should be opaque and bright pink) and your shrimp are done!

This is great served with a pasta (linguine or fettucine work well) or over grits with a little extra fresh cilantro as pictured below. I use instant grits. Be sure to use all of the sauce as it has a ton of great flavor!

5 PointsPlus per serving (plus whatever you serve it with, grits/pasta/etc.)

Cheers!