Sautéed shrimp with peas in lemon-tarragon sauce

Enjoy this light, refreshing and healthy treat for a quick and easy dinner
Cooked shrimp and peas served on white plate
4 servings / 15 min

Prep 10 min / Cook 5 min

  • 12 oz (350 g) ounces peeled, deveined raw shrimp or prawns
  • 2 tbsp (25 mL) canola oil, divided
  • 1 shallot, minced
  • 3/4 cup (175 mL) low-sodium chicken broth
  • 1 cup (250 mL) frozen (not thawed) or fresh shelled peas 
  • 2 tbsp (25 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) chopped fresh tarragon, parsley or mint
  • Freshly ground pepper
  1. Rinse shrimp, then pat dry with paper towels.
  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. 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. Return shrimp to pan and let come to a boil; cook until shrimp are cooked through and peas are tender (about 2 minutes).
  5. To serve, with a slotted spoon, divide shrimp among plates and top evenly with peas and sauce over shrimp.
Nutritional info per serving (1 cup / 250 mL)
  • Calories 160
  • Protein 14 g
  • 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 
  • Sodium 490 mg
  • Potassium 110 mg

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