Garlic Lemon Shrimp (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons butter
02 -
1 tablespoon chopped flat-leaf parsley (optional)
03 -
2 tablespoons fresh lemon juice (from 1 lemon)
04 -
500g raw shrimp, peeled and deveined
05 -
Salt and pepper to taste
06 -
4 minced garlic cloves
07 -
A pinch of paprika (optional)
08 -
2 tablespoons good-quality olive oil
# Instructions:
01 -
Rinse the shrimp in cold water, then pat them dry gently with paper towels.
02 -
Heat the oil in a large skillet. Toss in the shrimp and cook over high heat, flipping after a minute on each side until they’re pink (1.5 minutes for larger shrimp). Season with salt and pepper midway through, then mix. Move cooked shrimp to a plate and cover.
03 -
Using the same skillet, add the garlic, paprika if you’re using it, and butter. Stir for about 2 minutes, making sure the garlic doesn’t burn. Mix in the parsley if desired, then pour in the lemon juice. Give it a good stir.
04 -
Transfer the shrimp back into the skillet. Heat them up briefly and stir to coat them well with the sauce.
05 -
Pair with pasta, rice, mashed potatoes (or mashed cauliflower), or even enjoy with crusty bread.
# Notes:
01 -
Cook the shrimp in batches if your skillet isn’t large enough.
02 -
Don’t overcook the shrimp, or they’ll turn rubbery.
03 -
Adjust the lemon juice amount based on your preference.