Pan-seared shrimp tossed in light butter, garlic, and pepper- finished off with fresh lemon juice. Shrimp is rich in lean protein but can often be extremely high in sodium if ever frozen. My suggestion is to always buy fresh shrimp or frozen shrimp that has less sodium, such as Whole Food’s frozen shrimp (only 220 mg per 4 oz vs 400-700 mg per 4 oz).
8 tbsp Lite butter (I use the lite “I Can’t Believe It’s Not Butter”)
1 ½ lbs. Medium raw shrimp, thawed (if using frozen)
1 tsp Ground black pepper
2 tsp Italian seasoning
5 cloves Garlic, minced
1 large Lemon, juiced
2 tbsp Chopped fresh parsley
Heat butter in a skillet over medium-high heat. Once melted, add in the raw shrimp and season with pepper and Italian seasoning. Cook for 3-5 minutes, stirring frequently. Shrimp should be pink.
Add garlic to the pan and stir. Cook for another 1-2 minutes.
Squeeze lemon juice over the top and sprinkle with parsley.
Serve warm and enjoy!
Serving size: 4 oz