Lemon Pepper Shrimp
Bright and peppery, this shrimp dish comes together in a flash and is a perfect light meal.
Servings 2
Calories 269kcal
Ingredients
- 1 teaspoon avocado oil
- 1 pound large shrimp peeled and de-veined
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon onion powder
- salt to taste
- 2/3 cup chicken stock
- 1 teaspoon gelatin
- 1/4 English cucumber sliced thin as possible, optional
- parsley for garnish, optional
Instructions
- Heat a large pan over high heat. When hot, add the oil and the shrimp. Sprinkle with the lemon pepper and onion powder and cook until the first side is opaque, about 30 seconds, flip and cook the second side until opaque as well, another 30 seconds to 1 minute. Remove the shrimp from the pan and set aside. Do not clean the pan.
- Add the chicken stock and the gelatin to the pan. Bring to a boil and reduce to 1/4 the original volume.
- Add back the shrimp and toss to coat in the sauce and warm through. Serve with cucumber ribbons and fresh parsley, if desired.
Notes
Nutrition without cucumber: Calories: 263 cal, Carbs: 2g, Fiber: 1g, Fat: 6g, Protein: 48g
Nutrition
Calories: 269kcal | Carbohydrates: 3g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 572mg | Sodium: 2055mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 16mg | Calcium: 349mg | Iron: 5mg