- Level
- very easy
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 200
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Cholesterol:
- 180 mg
- Protein:
- 23 g
- Sodium:
- 550 mg
