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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Santa Rosa Shrimp

  (Photo Below)
1 1/2 pounds raw shrimp, peeled and deveined
2 tablespoons minced garlic
1 tablespoon lime juice
1 teaspoon ground thyme
1 teaspoon salt
1/2 teaspoon white pepper
  non-stick cooking spray
2 cups fresh corn kernels
1 cup chopped green bell peppers
1 cup chopped red bell peppers
1/2 cup chopped onions
1 large tomato, cut in 8 pieces


Drain shrimp of all excess water. In large mixing bowl combine shrimp, garlic, lime juice, thyme, salt and white pepper; mix coating well. Lightly oil large skillet with cooking spray and cook shrimp on medium high for 6 to 8 minutes, stirring occasionally. Remove shrimp from skillet; set aside. In same skillet add corn, bell peppers and onion; cook on medium until corn is tender. Add shrimp and tomatoes to skillet and cook until shrimp are opaque in the center.


6 servings

Nutritional Value Per Serving

Calories: 180.3, Protein: 25.0 g, Carbohydrates: 15.84 g, Fat Total: 1.96g, Saturated Fat: .44 g, Cholesterol: 221.13 mg

Look for "Fresh from Florida" ingredients at your grocery store.

Santa Rosa Shrimp

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