Garlic Shrimp

By Ellie

6 Person

25 Minutes

266 Calories

Garlicky shrimp are served on top of buttery, cilantro-flecked spaghetti squash in this quick, healthy dinner recipe inspired by shrimp scampi. Pair with a side of sautéed greens, such as kale, collards or spinach.

Ingredients

Lemon wedges for serving
¼ tsp. ground pepper
2 tbsp. unsalted butter, melted
¼ cup chopped fresh cilantro
1 tbsp. lemon juice
1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired
⅓ cup dry white wine, such as pinot grigio
¼ tsp. cayenne pepper
½ tsp. salt, divided
1 tsp. ground cumin
1 tbsp. ground coriander
1 tbsp. minced garlic
2 tbsp. extra-virgin olive oil
1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded

Method

01

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
02

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, ¼ teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
03

Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining ¼ teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.

Related Tags

Garlic Shrimp

4.0

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 266 Kcal
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

Lemon wedges for serving

¼ tsp. ground pepper

2 tbsp. unsalted butter, melted

¼ cup chopped fresh cilantro

1 tbsp. lemon juice

1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired

⅓ cup dry white wine, such as pinot grigio

¼ tsp. cayenne pepper

½ tsp. salt, divided

1 tsp. ground cumin

1 tbsp. ground coriander

1 tbsp. minced garlic

2 tbsp. extra-virgin olive oil

1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded

03 Method

Step 1

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

Step 2

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, ¼ teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.

Step 3

Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining ¼ teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.

04 Author