Lemony Shrimp Skillet

Related recipes: Citrus, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Greens, Low-Fat, Mushrooms, Onions, Rice, Seafood, Soya-Free, Sweet Pepper, Wheat-Free

Ingredients

3 Tbsp (45mL) olive oil

2 garlic cloves, peeled, whole

1 pound (455g) medium shrimp, peeled and deveined

1 green pepper, cored, deseeded and sliced lengthwise

5 stalks bok choy, greens removed and sliced

1/2 cup (45g) sliced button mushrooms

1 medium onion, chopped

Juice from 2 lemons

Fresh ground pepper and salt to taste (sea salt if on a corn-free diet*)

3 cups (600g) rice, cooked

Directions

Heat olive oil in a sauté pan. As oil is heating, smash the garlic cloves with the side of a knife blade. Add smashed cloves to the oil and let cook for a minute. Add shrimp to pan.

Let the shrimp cook until it’s bright pink. Add the green peppers, bok choy, mushrooms and onions. Stir frequently.

Turn down the flame, add the lemon juice and liberal amount of ground pepper. Add salt to taste. Serve over cooked rice.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts
Calories: 269
Fat: 9g
% fat calories: 29%
Cholesterol: 147mg
Carbohydrate: 28g
Protein: 20g