Breaded Shrimp With Garlic Lemon Dressing Recipe
Servings: 1
Ingredients
- 1 1/2 lb Large shrimp, cleaned 750 g
- 2 tsp Extra virgin olive oil 10 mL
- 2 x Garlic cloves, chopped 2
- 1 tsp Minced fresh rosemary or possibly healthy pinch dry 5 mL
- 1/4 tsp Salt 1mL
- 1/2 tsp Pepper 2 mL
- 2 c. Fresh whole wheat or possibly white breadcrumbs 500mL
- 4 c. Arugula or possibly other greens 1 L
- 1 Tbsp. Extra virgin olive oil 15 mL
- 2 x Cloves garlic, finely minced 2
- 1/4 tsp Warm red pepper flakes 1 mL
- 2 Tbsp. Lemon juice 25 mL
- 2 Tbsp. Balsamic vinegar 25 mL
- 1/4 tsp Salt 1 mL
- 1/4 tsp Pepper 1 mL
- 1/4 c. Minced fresh parsley 50 mL
Directions
- Cut shrimp along top to open, but don't cut through. Pat shrimp very dry.
- In bowl, combine 2 tsp/10mL extra virgin olive oil, chopped garlic, rosemary, salt and pepper. Toss with shrimp.
- Place breadcrumbs in large flat dish. Dip shrimp in crumbs and pat crumbs in gently on both sides. Arrange shrimp in single layer on baking sheets lined with parchment paper.
- To prepare sauce, in a small saucepan, hot 1 tbsp/15 mL extra virgin olive oil with minced garlic and warm pepper flakes. Add in lemon juice, vinegar, salt and pepper. Remove from heat.
- Just before serving, cook shrimp in preheated 425F/220C oven for 6 to 8 min, till just cooked through.
- Place shrimp on bed of arugula and drizzle sauce over top.
- Sprinkle with parsley.
- NOTES : The sauce can be drizzled over the shrimp or possibly served as a dip if you want to serve this as an appetizer.
- Cooking With Bonnie Stern, this recipe makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 844g | |
| Calories 997 | |
| Calories from Fat 311 | 31% |
| Total Fat 34.99g | 44% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 1034mg | 345% |
| Sodium 2202mg | 92% |
| Potassium 1663mg | 48% |
| Total Carbs 22.21g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.76g | 5% |
| Protein 141.02g | 226% |
