Spanish Sherried Shrimp

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"Serve with long-grain rice tossed with garlic and almonds."
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Original recipe yields 4 servings



  1. Combine the flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp, and saute 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; saute 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.


  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 196 (24% from fat); FAT 5.3g (sat 0.8g, mono 2.7g, poly 1g); PROTEIN 19.7g; CARB 17.2g; FIBER 2.2g; CHOL 129mg; IRON 3.9mg; SODIUM 453mg CALC 106mg


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I really liked this recipe. I did add a couple changes though. Instead of frying this in flour, I skipped the flour and frying the shrimp right away. I marinated the shrimp overnight in the s...

My husband liked this dish, but it had too much thyme for me. If I make it again, I will substitute something else for it. I served it with wild and long grain rice with garlic and almonds as ...

Quick, easy and good. Will have this often.

Not really that flavorful - it needed something else to give it a kick, but I couldn't figure out what it was. I think that if I liked green peppers I'd have liked it more. It seemed a lot lik...

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