Shrimp Paulista

Shrimp Paulista

Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.

From EatingWell: February/March 2006
Yield: 6 servings
Active Time: 15
Total Time: 35


  1. 2 pounds large shrimp, peeled and deveined
  2. 2 tablespoons lime juice
  3. 1/2 cup chopped fresh cilantro, divided
  4. 8 cloves garlic, minced, divided
  5. 1/2 teaspoon kosher salt, divided
  6. 1/2 teaspoon crushed red pepper, divided
  7. 2 tablespoons extra-virgin olive oil


  1. Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
  2. Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.


Nutrition Per Serving: 164 calories; 6 g fat (1 g sat, 4 g mono); 224 mg cholesterol; 2 g carbohydrates; 24 g protein; 0 g fiber; 456 mg sodium; 241 mg potassium.

Nutrition Bonus: Selenium (66% daily value), Iron (20% dv).

Carbohydrate Serving

Exchanges: 3 1/2 very lean meat, 1 fat