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
Step 1Rinse shrimp, then pat dry with paper towels.
Step 2In 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 3Add 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 4Return shrimp to pan and let come to a boil; cook until shrimp are cooked through and peas are tender (about 2 minutes).
Step 5To serve, with a slotted spoon, divide shrimp among plates and top evenly with peas and sauce over shrimp.
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
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