Serves: 4
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.
NUTRITION INFORMATION
1 Serving
Calories 85 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Cholesterol 105mg
Sodium 125mg
Carbohydrate 1g (Dietary Fiber 0g)
Protein 11g
% 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.
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