Total Calories: 89
1. Mix lemon juice, oil, dill weed and salt set aside.
2. Spray 10-inch nonstick skillet with cooking spray heat over medium heat. Cook shrimp in skillet over medium heat about 5 minutes, stirring frequently, until pink and firm. Remove shrimp from skillet, using slotted spoon. Drain well on paper towels.
3. Wipe out skillet with paper towel. Add shrimp and lemon juice mixture to skillet. Cook about 1 minute over medium heat, stirring frequently, until heated through. Serve with rice.
Calories 85 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Carbohydrate 1g (Dietary Fiber 0g)
% DAILY VALUE: Vitamin A 2% Vitamin C 4% Calcium 2% Iron 10%
DIET EXCHANGES: 1 1/2 Lean Meat
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon-Dill Shrimp recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.