Pan-Seared Lemon Shrimp






This lemon shrimp recipe is easy enough for a quick weeknight dinner, delish enough for date night, and fun enough for a summer cookout. Perfect as an appetizer or main course.






*1 tbsp olive oil
*2 tbsp butter
*½ cup fresh lemon juice
*3 garlic cloves, minced or pressed
*1 tablespoon chopped fresh parsley
*Pinch of red pepper flakes
*Freshly ground black pepper and kosher salt
*3 pounds medium shrimp, peeled and deveined
*1 medium lemon, cut into wedges




In a medium bowl, whisk together the olive oil, butter, lemon juice, garlic, 2 teaspoons of the parsley, and pinch of red pepper flakes.
Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes. Top with the remaining parsley and serve with lemon slices on the side and serve.






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