Lemon Baked Shrimp (SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)
1 pound peeled and de-veined shrimp
1/3 cup dry bread crumbs
1 teaspoon dried parsley
1/2 teaspoon grated lemon rind
1/8 teaspoon salt
2 minced garlic cloves
2 tablespoons fresh lemon juice
1 teaspoon olive oil
Coat 4 individual baking dishes with non-stick cooking spray. Divide shrimp between the dishes; set aside. Combine the bread crumbs, parsley, lemon rind, salt and garlic in a bowl; stir in lemon juice and olive oil. Sprinkle bread crumbs over the shrimp. Bake at 400 degrees for 15 minutes or until shrimp are done and the bread crumb mixture is lightly browned. Makes 4 servings.
Nutritional Information (1 serving):
Calories: 109
Carbohydrates: 7 grams
Protein: 14 grams
Fat: 2 grams
Saturated fat: trace
Cholesterol: 121 mg
Fiber: 1 gram
Sodium: 278 mg
Potassium: 151 mg
Calcium: 48 mg
Exchanges: 1/2 starch, 1/2 fat, 1 1/2 very lean meat
