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Ingredients
2 teaspoons olive oil
1 pound shrimp, shelled and deveined
2 tablespoons slivered almonds, toasted
4 cloves garlic, peeled and minced
1 tablespoon drained capers
2 tomatoes, cored and coarsely chopped
1 tablespoon minced fresh parsley
¼ teaspoon salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
5 grams carbs; 183 milligrams cholesterol; 160 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 335 milligrams sodium; 25 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the shrimp and saute 1 ½ minutes. Add the almonds and garlic and saute until the shrimp are cooked. Stir in the capers, tomatoes and parsley. Cook for 1 minute. Stir in the salt and pepper to taste. Divide among 4 plates and serve immediately.
Private Notes
Comments
This is a great, simple recipe that I’ve made and enjoyed for years. I’ve substituted black olives for capers, or cilantro for parsley—and I don’t use almonds due to a nut allergy. All delicious, but the original is my fave.