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Sauteed shrimp with garlic, dried chilies and lemon juice – it's spicy, garlicky, acidic and sooooo good! You can serve this as an appetizer or for dinner

Spicy Shrimp with Chilies

Sauteed shrimp with garlic, dried chilies and lemon juice – it's spicy, garlicky, acidic and sooooo good! You can serve this as an appetizer or for dinner over some baby greens with a crusty whole wheat baguette. And the best part about this dish – it's ready in under 15 minutes.
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Yield: 6 servings
Course: Appetizer, Dinner
Cuisine: American

Ingredients

  • 1 1/2 pounds peeled and deveined medium shrimp
  • kosher salt and freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 3 to 4 dried chilies (roughly chopped)
  • 5 garlic cloves (crushed)
  • juice of 1 lemon
  • 3 tbsp chopped fresh parsley

Instructions

  • Season the shrimp with salt and pepper to taste.
  • Heat a large nonstick skillet over medium heat.
  • Add 1/2 tbsp of the oil to the pan and half of the chilies and cook 1 to 2 minutes.
  • Increase the heat to medium-high, when hot add half of the shrimp.
  • Cook undisturbed for about 1 1/2 minutes.
  • Turn the shrimp over and cook until opaque throughout, about 1 minute.
  • Transfer to a plate.
  • Add the remaining 1/2 tablespoon of oil and remaining chilies; cook 1 to 2 minutes.
  • Add the remaining shrimp to the pan and cook, undisturbed, for about 1 1/2 minutes.
  • Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute.
  • Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
  • Squeeze the lemon juice over the shrimp.
  • Add the parsley and toss well.
  • Serve with crusty whole wheat bread and a salad.

Nutrition

Serving: 2/3 cup, Calories: 147kcal, Carbohydrates: 3g, Protein: 23g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 172mg, Sodium: 171mg
- WW Points: 1