I’ve had some requests for healthy recipes. Right now I’m in the middle of a free trial of Noom, (not an affiliate link) and I’ve found some recipes that I love. I adapted this Lemon Shrimp with Horseradish-Mustard Sauce from a Noom recipe. It’s tasty, low-cal, low fat, and easy, so we will definitely be adding it to our dinner rotation!
Read more: Lemon Shrimp with Horseradish-Mustard Sauce – Low-Cal & Tasty Recipe
It’s a simple recipe, sauté, boil, grill or just cook up some shrimp, char up some lemons and make a quick lemon horseradish sauce with Greek yogurt! You can either serve the sauce as a dip, or combine with the shrimp. I haven’t tried it, but you could buy horseradish mustard and add lemon, scallions and Greek yogurt. Horseradish Mustard is becoming my new favorite condiment. Gotta take a break from sriracha sometime. 🙂
We’ve been eating a lot of shrimp and fish lately. Have you tried Corvina? It’s fantastic! I’m going to try this low-cal and tasty lemony horseradish sauce next on walleye, corvina, salmon or snapper!
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Lemon Shrimp with Horseradish-Mustard Sauce
Lemon Shrimp with Horseradish-Mustard Sauce
Equipment
- cast iron skillet or pan to use on the grill
- small bowl
- cooking tongs
- knife
Ingredients
- 1½ lb shrimp Raw, peeled, cleaned (Can keep tails on)
- 2 lemons One for the sauce, the second is optional for garnish.
- 3 tbsp Dijon mustard You could add/swap some whole grain mustard
- 3 tbsp prepared horseradish *Needs to be prepared horseradish, not the creamy sauce. To taste, I prefer to add more for spiciness!
- 3 tbsp Nonfat Greek Yogurt I like Fage' or Greek Gods
- 3 scallions Chopped scallion tops
- salt and pepper To taste
- 1 tsp red palm oil Or spray oil, olive oil to cook the shrimp
Instructions
- Slice one lemon in half and squeeze half into a small bowl.
- Cut the remaining lemon(s) into wedges.
- Add yogurt, mustard, half of the diced scallions, and 2-3 tbsp (to taste) horseradish to the bowl and whisk to combine. Adjust for salt and pepper, if needed.
- Prepare grill or heat a pan to medium-high.
- Add oil to the pan.
- Grill the lemon wedges until slightly charred. (Or add to the hot oiled pan.)
- Cook the shrimp, flipping once they begin to curl and turn pink and they lose their translucent look. Squeeze a couple of grilled lemon wedges over the shrimp.
- Remove shrimp from heat and add mustard-horseradish sauce to coat.
- Serve immediately. Garnish with grilled lemon wedges and scallions.
Notes
- For a creamier sauce, add more Greek yogurt
- For a spicier sauce, add more horseradish
Nutrition
I’m working on some more healthy(er) recipes, but in the meantime, try my oatmeal baked oatmeal bars! What’s your favorite low-cal recipe?
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