Shrimp and Tomato Piccata

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4.0 by 8 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Shrimp and Tomato Piccata

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside.
  2. In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add green beans to skillet; cook and stir for 3 minutes. Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more.
  3. For sauce, in a small bowl whisk together the remaining 2 tablespoons olive oil, the lemon peel, lemon juice, and capers.
  4. If desired, serve shrimp mixture over hot cooked pasta. Drizzle sauce over shrimp and vegetables.
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Nutrition Facts (Shrimp and Tomato Piccata)

  • Per serving:
  • 244 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 172 mg chol. ,
  • 239 mg sodium ,
  • 10 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 25 g pro.
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8 Ratings

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