SERVINGS: 4
EGG-FREE, NUT-FREE, SOY-FREE
PREP TIME: 5 MINUTES
COOK TIME: 5 MINUTES
TOTAL TIME: 10 MINUTES
MACROS:
Fat: 61%
Carbs: 5%
Protein: 34%
PER SERVING:
Calories: 188
Total Fat: 13 g
Total Carbs: 2 g
Net Carbs: 2 g
Fiber: 0 g
Sugar: 0 g
Sugar Alcohol: 0 g
Protein: 16 g
Ingredients
4 tablespoons butter
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried basil
2 tablespoons low-sodium chicken broth or white wine
1 pound shrimp (21 to 25 count), peeled and deveined
1 tablespoon fresh lemon juice
Directions
HEAT A LARGE skillet over medium-high heat. Add the butter, garlic, paprika, and basil. Cook, stirring occasionally, until the butter has melted and the ingredients are combined, about 1 minute.
Add the broth and shrimp; stir to combine. Cook until shrimp are pink and no longer opaque, 3 to 5 minutes. Push the shrimp to one side of the pan and add the lemon juice. Whisk the sauce to emulsify. Stir to coat the shrimp in sauce.
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