Description
A flavorful and uncomplicated dish of succulent shrimp sautéed with garlic and lemon, all cooked in a single pan for minimal cleanup.
Ingredients
- 10 ounces large raw shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon paprika (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 2 tablespoons fresh parsley, chopped
- Pinch of chili flakes (optional)
- Lemon wedges, for serving
- Crusty bread or steamed rice, for serving
Instructions
- Pat the shrimp dry with paper towels, then season with salt, black pepper, and paprika if using.
- Heat olive oil and butter in a large skillet over medium heat until melted and sizzling.
- Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Arrange shrimp in a single layer in the skillet and cook for 2-3 minutes on each side until pink and opaque.
- Drizzle with lemon juice, add lemon zest, and toss in parsley. Mix well.
- Serve immediately with lemon wedges and crusty bread or steamed rice.
Notes
Storing leftovers is easy! Keep uneaten shrimp in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean