Shrimp Imonelli Low Carb Low Fat
Embark on a journey of bold flavors and effortless health with this Shrimp Imonelli recipe, a low-carb and low-fat delight that’s perfect for a quick, guilt-free meal. Tender shrimp are seasoned with paprika and a hint of crushed red pepper flakes, then sautéed to perfection before being bathed in a zesty lemon and low-sodium chicken broth sauce. Fresh cherry tomatoes and wilted spinach add vibrant colors and a nutrient-packed punch, while garlic infuses every bite with irresistible aroma. Ready in just 25 minutes, this protein-rich dish is ideal for busy weeknight dinners or light meal preps. Garnished with a sprinkle of fresh parsley, it’s a wholesome and satisfying recipe that’s not just delicious but also health-conscious. Whether you're following a low-carb lifestyle or simply seeking a flavorful, low-fat entrée, this Shrimp Imonelli ticks all the boxes!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 2 tablespoons lemon juice (freshly squeezed)
- 100 milliliters low-sodium chicken broth
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 100 grams cherry tomatoes (halved)
- 100 grams spinach (fresh)
- 2 tablespoons fresh parsley (chopped)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Rinse the peeled and deveined shrimp under cold water and pat them dry with a paper towel. Set aside.
Step 2
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
Step 3
Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Step 4
Add the shrimp to the skillet and sprinkle with paprika, salt, black pepper, and crushed red pepper flakes. Cook for 2-3 minutes on each side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
Step 5
In the same skillet, add the chicken broth, lemon juice, and cherry tomatoes. Stir and bring to a simmer. Let it cook for 3-4 minutes to allow the tomatoes to soften and the flavors to meld.
Step 6
Add the fresh spinach to the skillet and cook for 1-2 minutes, stirring, until the spinach wilts.
Step 7
Return the cooked shrimp to the skillet and toss to combine with the sauce and vegetables. Cook for another 1-2 minutes until everything is heated through.
Step 8
Sprinkle the chopped parsley on top and serve hot. Optionally, garnish with a lemon wedge for extra flavor.
Nutrition Facts
| Serving size | (866.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 699.0 |
| Total Fat 17.0g | 0% |
| Saturated Fat 2.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 976.5mg | 0% |
| Sodium 1660.4mg | 0% |
| Total Carbohydrate 16.3g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 4.7g | |
| Protein 126.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 340.8mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 2275.0mg | 0% |
Source of Calories