Shrimp Paulista

4.2 (50)
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.

Yield: 6 servings
Active Time: 15
Total Time: 35


  • 2 pounds large shrimp, peeled and deveined
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro, divided
  • 8 cloves garlic, minced, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon crushed red pepper, divided
  • 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

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

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

Carbohydrate Serving

Exchanges 3 1/2 very lean meat, 1 fat

From EatingWell February/March 2006