Sautéed shrimp with peas in lemon-tarragon sauce

Enjoy this light, refreshing and healthy treat for a quick and easy dinner.
Recipe and photo provided by
160 cal Serves 4
Prep time 0h 10m
Cook time 0h 5m
Total time 0h 15m
Cooked shrimp and peas served on white plate



  1. Step 1

    Rinse shrimp, then pat dry with paper towels.
  2. 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.
  3. 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.
  4. 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).
  5. 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)

14 g
490 mg
110 mg
Total fat
8 g
Saturated fat
0.5 g
105 mg
7 g
2 g
0 g
Added sugars
0 g