Lemon Mint Shrimp
Servings
2Serving size
4 ounces shrimp with sauce and veggiesThis recipe can easily be multiplied and would make good leftovers for salads or sandwiches.
Serve with Saffron Rice or Jasmine Rice or Jasmine Rice – Low Sodium Version or Saffron Rice – Low Sodium Version or Brown Rice
Serve with Brown Rice or Low Sodium Saffron Rice or Saffron Brown Rice or Saffron Rice
Ingredients
| 1 Tbsp. Olive oil |
| 2 ounces (49 kernels) Pistachios, shelled |
| 1 Tbsp. Fresh oregano |
| 2 Tbsp. Fresh mint |
| 1 Tbsp. Lemon zest (minced) |
| 1 lemon yields Lemon juice |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 cup Honey |
| 1 large Green bell peppers (seeded and sliced into strips) |
| 1 small White onions (sliced) |
| 8 Ounces Shrimp, raw (peeled and deveined) |
Instructions
While the oven is preheating mix together the olive oil, pistachios, oregano, mint, lemon zest, lemon juice, salt, pepper and honey in a bowl.
When the oven is hot spray the pan with a light coating of olive oil. Add the peppers and onions and return the pan to the oven. Cook for about 5 minutes and toss. Cook for another 5 minutes and toss.
Add the shrimp and the lemon / mint mixture toss to coat well and return the pan to the oven. After 5 minutes toss to make sure that the shrimp and veggies are well coated with sauce.
Cook for approximately 5 more minutes until the shrimp are just cooked through.
Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Low Sodium Saffron Rice
In a medium sauce pan, heat the water, salt, saffron and oregano. When the water boils stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Saffron Brown Rice
Place the water and the saffron in a medium saucepan. Stir and bring the water to a boil. Add the salt, pepper, and rice, stir, then reduce heat to a simmer. Add the carrots, stir, and cook, partially covered, for 30-35 minutes. Add the frozen peas and stir to incorporate.…
Saffron Rice
In a medium sauce pan, heat the water, salt, saffron, and oregano. When the water boils stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is quick, easy and very elegant. It has a lovely Mediterranean flavor and goes great over Saffron Rice. There’s a higher fat content than some of our recipes, but these are healthy monounsaturated fats from the olive oil and the pistachios.