|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lemon-garlic shrimp is a simple dinner to make on a weekday, but it looks impressive enough to serve guests at a dinner party. The recipe calls for just a handful of ingredients and less than 15 minutes of cook time. For an easier prep time, buy shrimp that's already been peeled and deveined. Serve the dish with a simple green salad and a cold glass of white wine or sparkling water.
- 6 tablespoons butter
- 1 pound shrimp (peeled and deveined)
- 4 to 6 medium cloves garlic (crushed and minced)
- 1/3 cup fresh parsley (chopped)
- 2 to 3 tablespoons fresh lemon juice
- 1 cup long-grain white rice
- Salt and pepper to taste
Cook the long-grain white rice according to package instructions. Set aside and keep warm.
Rinse the shrimp under cold running water and place them on paper towels. Pat with paper towels to dry. If you prefer to cook the shrimp without the tails, remove and discard the tails.
In a large skillet, heat butter over medium heat until the butter stops foaming, about 45 seconds.
Add the garlic and saute for 15 to 20 seconds. Add the shrimp saute over medium heat, turning frequently until the shrimp just turns pink, or about 5 minutes.
Add the lemon juice, as well as the salt and pepper to taste; stir well.
Spoon the rice into a serving dish. Top with the lemon-garlic shrimp, sprinkle on the freshly chopped parsley, and serve immediately.
- Shrimp cooks so quickly that you can't set it and forget it. When the largest shrimp begins to turn pink and curls up into a C shape, it's done. Remember, the shrimp will continue to cook from residual heat, and it only takes a minute or two to go from perfectly cooked shrimp to an overcooked mess.
- For extra flavor in the rice, cook it in low-sodium chicken stock instead of regular water. Stir in a 1/2 cup of grated Parmesan cheese while hot.
- Instead of rice, serve the lemon-garlic shrimp over hot pasta, quinoa, or sauteed vegetables. If you prefer a low-carb dinner, serve the shrimp over riced or mashed cauliflower or spiralized zucchini.
- Don't be shy about seasoning your shrimp. They're a mild-flavored protein and need a little flavor boost. Other seasonings that work in this recipe include lemon pepper, dried chives, or Old Bay seasoning.
- If you like a little bit of spice, add 1 teaspoon of crushed red pepper flakes or 1/2 teaspoon of red cayenne pepper at the same time that you add the lemon juice and salt.
- With wine or vermouth: Remove the cooked shrimp with a slotted spoon. Add the lemon juice and salt along with about 3 to 4 tablespoons of dry vermouth or white wine to the skillet and boil for about 20 to 30 seconds to reduce. Add the parsley and serve with the shrimp.
- Baked lemon shrimp: Preheat the oven to 450 degrees F. Melt the butter in the microwave. Combine the melted butter with the rest of the ingredients in an oven-safe baking dish. Bake for 5 minutes, turn the shrimp, and bake for 5 to 10 more minutes until the shrimp are cooked through.