Lighter Spicy Garlic Shrimp

“Entered for safe-keeping. From Evelyn Tribole's "More Healthy Homestyle Cooking." For white wine, you may substitute Chablis wine powder with an equal amount of water or chicken broth; I always stock wine powder from spicesetc.com.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine the garlic, wine, broth, oil, salt, and red pepper flakes.
  2. Add the shrimp and toss to coat. Set aside to marinate for 5 minutes.
  3. Coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
  4. Add the bell pepper to the skillet and cook for 1 minute to soften slightly.
  5. Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom.
  6. Turn the shrimp over and cook for 1-2 minutes longer, or until the shrimp are opaque.
  7. In a cup, dissolve the cornstarch in the remaining 1 tablespoon of marinade.
  8. Push the shrimp to the side of the pan and stir the cornstarch into the sauce in the center of the pan. Cook for 1 minutes, or until the sauce is slightly thickened.
  9. Mix the sauce with the shrimp and serve immediately.

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