Sautéed shrimp with peas in lemon-tarragon sauce
Enjoy this light, refreshing and healthy treat for a quick and easy dinner.
160 cal
Serves 4
Prep time
0h 10m
Cook time
0h 5m
Total time
0h 15m
Ingredients
Directions
-
Step 1
Rinse shrimp, then pat dry with paper towels. -
Step 2
In a large saute pan, warm 1 tbsp (15 mL) of the canola oil over medium-high heat until it starts to ripple. Add the shrimp and stir until just starting to turn pink (about 1 minute). Transfer to a plate and set aside. -
Step 3
Add remaining 1 tbsp (15 mL) canola oil. Then add shallots to pan and cook until shallots are soft (1 to 2 minutes). Pour in broth and stir in peas, lemon juice and tarragon. -
Step 4
Return shrimp to pan and let come to a boil; cook until shrimp are cooked through and peas are tender (about 2 minutes). -
Step 5
To serve, with a slotted spoon, divide shrimp among plates and top evenly with peas and sauce over shrimp.
Nutritional information
Per serving (1 cup / 250 mL)
- Calories
- 160
- Protein
- 14 g
- Sodium
- 490 mg
- Potassium
- 110 mg
- Total fat
- 8 g
- Saturated fat
- 0.5 g
- Cholesterol
- 105 mg
- Carbohydrates
- 7 g
- Fibre
- 2 g
- Sugars
- 0 g
- Added sugars
- 0 g
