Venetian Shrimp With Garlic (Schie Aglio Olio)

Venetian Shrimp With Garlic (Schie Aglio Olio)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Secrets of Healthy Cooking. Recipe Credit: . Photo Credit: Renee Comet.

This dish is one that is typically served in Venice in the cicchetti bars.

  • Prep time
    15 min
  • Cook time
    3 min
  • Servings
    8 Servings
  • Serving size
    2 ounces shrimp
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    2 ounces shrimp
  • Amount per serving Calories 65

  • Total Fat 2.5g
    • Saturated Fat 0.4g
    • Trans Fat 0g
  • Cholesterol 75mg
  • Sodium 240mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 0g
  • Protein 8g
  • Potassium 110mg
  • Phosphorus 115mg

Choices/Exchanges: 1 Protein, 1/2 Fat



  • small shrimp (peeled and deveined)
    1 lbs
  • large lemon (juiced)
  • garlic
    2 clove
  • Extra Virgin Olive Oil
    1 tbsp
  • fresh parsley (chopped)
    1 cup
  • fine sea salt
    1/4 tsp


  1. Bring a 4-quart pot filled with water to a boil. Boil the shrimp until they are pink outside and opaque inside, about 3 minutes. Remove from pot with slotted spoon. Toss with lemon juice, garlic, extra virgin olive oil, parsley, and salt.

  2. Serve with some cooked polenta or top a green salad with this mixture.