PrintIngredients
1½ teaspoons paprika
¾ teaspoon thyme
½ teaspoon salt
½ teaspoon pepper
1 pound large shrimp (about 24), shelled and deveined
2 teaspoons vegetable oil, such as olive or canola oil
Directions
1. Preheat the broiler. In a large bowl, combine the paprika, thyme, salt, and pepper. Add the shrimp and oil, and toss to coat.
2. Spray a broiler pan with nonstick cooking spray. Place the shrimp on the pan and broil 4 to 6 inches from the heat, turning once, for 2 to 3 minutes, or until the shrimp are opaque throughout. Makes 4 servings
Rosemary Shrimp Pasta SauceSubstitute minced rosemary for the thyme and reduce the amount to ½ teaspoon. After the shrimp are grilled and are cool enough to handle, cut them in half crosswise. Stir them into about 2 cups homemade or store-bought marinara sauce. Cook 12 ounces of a pasta shape, such as shells or rotini, and toss with the marinara-shrimp sauce.
Nutrition Facts
| per serving | |
| calories | 92 |
| total fat | 3.1g |
| saturated fat | 0.5g |
| cholesterol | 135mg |
| dietary fiber | 0g |
| carbohydrate | 1g |
| protein | 15g |
| sodium | 446mg |
Good source of: selenium, vitamin B12, vitamin D
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.
