- Calories: 250
- Protein: 46g
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 345mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sodium: 680mg
Here’s a quick and easy meal for one – just add a salad or side of broccoli.
- Prep time
- Total Time
- 1 medium lemon
- 8 ounces shrimp, peeled and deveined
- 1 clove garlic, minced (may substitute 1/4 teaspoon garlic powder)
- 1 teaspoon dried basil (may substitute 2 teaspoons chopped fresh basil)
- 1 tablespoon Dijon mustard*
- 1 pinch ground black pepper
Preheat the oven to 350 degrees.
Cut half of the lemon into thin slices. Reserve the other half for juicing.
In a medium bowl, combine the shrimp, garlic, basil, mustard, and pepper. Squeeze the juice of the remaining lemon half into the bowl. Stir gently until the shrimp are evenly coated with the lemon-dijon mixture.
Place a 12” x 16” sheet of aluminum foil on the countertop. Lay the lemon slices in the center of the foil, and top with the shrimp mixture. Fold the foil around the shrimp to make a packet, making sure to tightly seal all sides of the packet. Place the foil packet on a baking sheet and bake for 20 minutes.
Note: For celiac disease, check Dijon mustard label to ensure it is gluten-free.