5 from 4 votes
Lemon Pepper Shrimp Over Greens
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Servings:
4
people
Calories:
213 kcal
Course:
Appetizer
Ingredients
- 2 Tablespoons olive oil
- 1/2 cup Dijon mustard
- 2 cloves garlic minced
- 1/4 cup lemon juice fresh
- 4 Tablespoons lemon zest
- 1 teaspoon black pepper ground
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes crushed
- 1 pound Shrimp Medium-sized: 31-35 count per pound shrimp, peeled and deveined
- 4 cups salad greens fresh mixed
Instructions
- In a plastic container, combine olive oil, Dijon mustard, garlic, lemon juice, lemon zest, pepper, salt and red pepper flakes. Whisk to combine.
- Add the shrimp and toss well to combine. Cover the container and put in the fridge. Let the shrimp marinate for up to 4 hours.
- Heat an outdoor grill to medium high. Add the shrimp in batches, cooking on each side for about 2 minutes, or until the shrimp is just cooked through. Do not overcook.
- Transfer shrimp to plated salad greens. Serve with lemon wedges.
Cup of Yum
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
6g
(2%)
Protein
25g
(50%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
286mg
(95%)
Sodium
1539mg
(64%)
Potassium
228mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
515IU
(10%)
Vitamin C
28.5mg
(32%)
Calcium
198mg
(20%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 1539mg | 64% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 198mg | 20% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.