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Sauteed shrimp and mushroom recipe with parsley and cilantro in a serving plate.
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Shrimp and Mushroom Recipe

This Shrimp and Mushroom recipe in aromatic cilantro and parsley is easy and ready in 20 minutes.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 154kcal

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 1 pound baby bella mushrooms whole
  • 1 pound jumbo shrimp peeled and deveined
  • ¼ cup water optional
  • ¼ cup fresh cilantro chopped
  • ¼ cup fresh parsley chopped
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Place baby bella mushrooms in a colander and wash quickly, if desired. Drain and dry with paper towel.
  • In a skillet over medium-low heat, add butter to melt then olive oil.
  • Adjust heat to medium, add baby bella mushrooms. Cook for about 2 minutes.
  • Add shrimp. Stir-in cilantro, parsley, garlic powder and onion powder.
  • Cook shrimp for about 3 to 4 minutes or until shrimp color turns pink . Note: You can add ¼ cup water to have some sauce. Mushroom and shrimp will also release some liquid.
  • Salt and pepper to taste.
  • Transfer to serving bowl right away so shrimp does not overcook. Enjoy!

Notes

  1. Thaw shrimp overnight in the fridge or place frozen shrimp in a zip lock bag, seal and fully submerge in tap water for 20 to 30 minutes. Place something heavy on top of bag.
  2. Shrimp can get rubbery if overcook.
  3. Refrigerate leftover up to 2 days in an airtight container. Mushroom does not freeze well so I don't recommend freezing leftover.

Nutrition

Calories: 154kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 15mg | Potassium: 721mg | Fiber: 1g | Sugar: 3g | Vitamin A: 628IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg