- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1
- onion, finely diced
- 3
- cloves garlic, finely chopped
- 1 pkg
- (1 lb/500 g) uncooked extra jumbo black tiger shrimp (16/20 count),
thawed, peeled, tails removed
- ½ tsp
- smoked paprika
- 2 mL
- ½ tsp
- salt
- 2 mL
- pinch hot pepper flakes
- 1 cup
- seeded, diced tomato
- 250 mL
- 2 tbsp
- lemon juice
- 30 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
Directions
- Step 1
- Preheat cast-iron or other flame-proof skillet on grill set to high. Add oil, onion and garlic. Close lid and cook, stirring occasionally, about 7 min. until onion starts to soften.
- Step 2
- Add shrimp, smoked paprika, salt, and hot pepper flakes. Cook, stirring constantly, 2 min. until shrimp starts to turn pink and curl. Stir in tomato; cook 1 to 2 min., or until shrimp are cooked through.
- Step 3
- Using oven mitts, remove skillet from heat. Stir in lemon juice and parsley. Serve shrimp with cooked rice or quinoa, in lettuce cups or as a warm appetizer with crusty bread.
Tip
To clean a cast-iron skillet, hand wash and immediately dry. Rub a little oil on the insides of the skillet. This light coating will protect the pan from moisture and rust.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 200
- Fat:
- 9
- Saturated Fat:
- 1
- Carbs:
- 6
- Fibre:
- 1
- Sugar:
- 3
- Cholesterol:
- 180 mg
- Protein:
- 23
- Sodium:
- 550 mg
- Potassium:
- 0
