This recipe is a favorite among members of our weight loss centers because it’s light, savory and loaded with nutrients. Shrimp are an excellent source of protein, with nearly 20 grams per three ounce serving. While shrimp are largely made up of water, they’re very filling due to their high protein content. They're low in calories, fat and carbs yet rich in important nutrients, including two important antioxidant carotenoids: astaxanthin, which has anti-inflammatory properties, and selenium, which combats free radical damage. Shrimp also provides high levels of phosphorus, copper, iodine, choline and vitamin B12.
The fresh parsley and red pepper flakes will help rev your metabolism and the fresh lemon juice and zest contains lots of vitamin C, which boosts your immune system. The minced garlic contains a compound called allicin, which also strengthens immunity and promotes cardiovascular health.
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1 lb. jumbo shrimp, peeled
2 tbsp extra virgin olive oil
6 garlic cloves, minced
2 tbsp fresh lemon juice
1 tbsp lemon zest
1/2 tsp fresh parsley
1/4 tsp crushed pepper flakes
Himalayan sea salt and freshly ground pepper to taste
Heat the extra virgin olive oil over medium heat. Add the shrimp and cook until they turn pink around the edges—this should be somewhere between one and two minutes. Turn the shrimp over and continue to cook. After about 30 seconds, add the minced garlic, parsley and red pepper flakes. Cook for approximately three more minutes. Remove the pan from the heat and add the lemon zest and fresh lemon juice and stir. Season with Himalayan sea salt and freshly ground pepper to taste and serve.
Makes four servings.