Shrimp Imonelli Low Carb Low Fat
Embark on a journey of bold flavors and effortless health with this Shrimp Imonelli recipe, a low-carb and low-fat delight that’s perfect for a quick, guilt-free meal. Tender shrimp are seasoned with paprika and a hint of crushed red pepper flakes, then sautéed to perfection before being bathed in a zesty lemon and low-sodium chicken broth sauce. Fresh cherry tomatoes and wilted spinach add vibrant colors and a nutrient-packed punch, while garlic infuses every bite with irresistible aroma. Ready in just 25 minutes, this protein-rich dish is ideal for busy weeknight dinners or light meal preps. Garnished with a sprinkle of fresh parsley, it’s a wholesome and satisfying recipe that’s not just delicious but also health-conscious. Whether you're following a low-carb lifestyle or simply seeking a flavorful, low-fat entrée, this Shrimp Imonelli ticks all the boxes!
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Recipe Information
Ingredients
- 500 grams large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 2 tablespoons lemon juice (freshly squeezed)
- 100 milliliters low-sodium chicken broth
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 100 grams cherry tomatoes (halved)
- 100 grams spinach (fresh)
- 2 tablespoons fresh parsley (chopped)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the peeled and deveined shrimp under cold water and pat them dry with a paper towel. Set aside.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the shrimp to the skillet and sprinkle with paprika, salt, black pepper, and crushed red pepper flakes. Cook for 2-3 minutes on each side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
In the same skillet, add the chicken broth, lemon juice, and cherry tomatoes. Stir and bring to a simmer. Let it cook for 3-4 minutes to allow the tomatoes to soften and the flavors to meld.
Add the fresh spinach to the skillet and cook for 1-2 minutes, stirring, until the spinach wilts.
Return the cooked shrimp to the skillet and toss to combine with the sauce and vegetables. Cook for another 1-2 minutes until everything is heated through.
Sprinkle the chopped parsley on top and serve hot. Optionally, garnish with a lemon wedge for extra flavor.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.7 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2275 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
