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Skinny Rosemary Lemon Shrimp


This protein-rich, low-carb six-ingredient shrimp dish is great for welcoming in spring!

Do you hear what I hear? Birds chirping. The sound of spring! Nothing welcomes a nice spring evening more than the flavors of rosemary, lemon and shrimp (plus a great Pinot Grigio!).

Rosemary-Lemon Shrimp is a common appetizer at many restaurants and is served alone,on skewers, or as a topping on a salad. Shrimp is an amazing source of protein, and while this dish has amazing skinny properties, it can be easily destroyed by adding too much butter or oil.

Skinny Rosemary-Lemon Shrimp

For this dish, my goal was simplicity without any fuss. I used just enough olive oil (who wants a greasy shrimp!) and kept the simplify of rosemary and lemon. The 10-12 ounce bag of shrimp can be found in the freezer section of any grocery store. The result, an amazing dish full of flavor!

Skinny Rosemary-Lemon Shrimp
Author: Shelly Marie Redmond, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 4
This protein-rich, low-carb six-ingredient shrimp dish is great for welcoming in spring!
Ingredients
  • 2 tablespoons of olive oil
  • 1 10-12 ounce bag of large shrimp, peeled and deveined
  • 3 tablespoons of lemon juice
  • 3 tablespoons of chopped rosemary
  • 1/4 teaspoon sea salt
  • 1 teaspoon pepper
Instructions
  1. Heat olive oil (on medium-high heat) in a large saucepan.
  2. Add shrimp. Cook 3-5 minutes or until shrimp is no longer opaque.
  3. Add lemon juice and rosemary. Cook 1-2 minutes.
  4. Turn heat to low. Add sea salt, and pepper. Stir. Cook 30 seconds.
  5. Serve.