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Shrimp Fra Diavolo Recipe

Looking for an easy Shrimp Fra Diavolo recipe? Learn how to make Shrimp Fra Diavolo using healthy ingredients.


Submitted by cleveja

Makes 6 servings



Serve over rice or pasta or miracle noodles.

Recipe Ingredients for Shrimp Fra Diavolo

3 1tsp Olive Oil
7 clove Garlic
32 oz Shrimp Uncooked White
0.25 cup, diced Celery
28 oz Crushed Tomatoes
1 serving Crushed Red Pepper
1 tbsp, drained Capers, Canned
8 leaves Basil, Fresh
0.5 cup, chopped Onions

Recipe Directions for Shrimp Fra Diavolo

  1. Heat 2 tsp of olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook until golden about one minute. Add the peeled and deveined shrimp and cook 2-3 minutes to brown, but not cook through. Sprinkle with salt to taste.

  2. Transfer the shrimp to a plate leaving garlic in the pan.

  3. Pour the remaining tsp of olive oil and add the celer and onions; cook 2 minutes then add the crushed tomatoes. Season with salt and crushed red pepper and bring to a simmer

  4. Lower the heat and let it simmer about 8-10 minutes. Add the shrimp and cook another minute or two. Remove from heat and add the capers. Serve in a large bowl over pasta topped with fres basil, fresh black pepper and parmesan cheese on the side.

Categories

Fish, Main Dish

Nutrition Facts
Serving Size 309.9g
Amount Per Serving
Calories
163
Calories from Fat
25
% Daily Value*
Total Fat
2.8g
4%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
296mg
99%
Sodium
701mg
29%
Potassium
539mg
15%
Total Carbohydrates
12.0g
4%
Dietary Fiber
2.8g
11%
Sugars
6.5g
Protein
22.2g
Vitamin A 11% Vitamin C 21%
Calcium 4% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
B
  Good points
  • Low in saturated fat
  • High in vitamin C
  •   Bad points
  • Very high in cholesterol
  • High in sodium
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