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November 10, 2011
Bruce Weinstein and Mark Scarbrough
Cooking Light: The Complete Quick Cook Cover
Try this quick and easy shrimp recipe reminiscent of scampi. Using frozen shrimp that are already peeled and deveined saves time and effort.
- 1 tablespoon unsalted butter
- 1 pound frozen, peeled, and deveined medium-sized shrimp, thawed
- 2 tablespoons lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh herbs, such as parsley, thyme, and/or oregano, chopped
Calories Per Serving112
Folate equivalent (total)27µg7%
- 1 lemon
- 3 pounds uncooked medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, crushed and chopped
- salt and ground black pepper to taste
- 1 sprig fresh rosemary, chopped, or to taste
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon ground coriander
- 1 bay leaf
- ¾ cup white wine, or to taste
- 1 teaspoon Worcestershire sauce, or to taste
Squeeze lemon over shrimp and set aside.
Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
- 4 teaspoons extra-virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 pounds asparagus, trimmed and cut into 1-inch lengths
- 2 teaspoons freshly grated lemon zest
- ½ teaspoon salt, divided
- 5 cloves garlic, minced
- 1 pound raw shrimp, (26-30 per pound), peeled and deveined
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl cover to keep warm.
Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
- 1 lb. (0.4 kg) gulf shrimp, jumbo shrimp, tiger prawn or fresh water prawn (shell on and head on, preferred
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt (or to taste) or 1 tablespoon soy sauce
- 3 dashes ground black pepper
- 1/4 cup white wine
- lemon wedges
- 1 tablespoon chopped parsley
- Rinse the shrimp with cold running water. Pat dry with paper towels. Use a pair of scissors to cut the legs off the shrimp. Slice the shrimp into halves, lengthwise. Set aside.
- Heat up a skillet with the cooking oil. Saute the garlic back and forth a few time until sizzling, but not browned. Add the shrimp, shell side down first. Saute and cook the shrimp until the shell turn color. Turn them shrimp over and continue to saute.
- Add the salt (or soy sauce), black pepper and white wine. Add the parsley and turn off the heat. Dish out and serve immediately with lemon wedges. Squeeze the lemon juice over the shrimp before eating.
15 Minute Garlic Shrimp in Lemon Butter Sauce
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Garlic shrimp in less than 15 minutes! These little guys are cooked with a light lemon butter sauce that’s just enough to drizzle on steamed veggies or a bit of rice! So easy and so delicious!
Hot Garlic Shrimp tiiiiiiiime!
As in hot and fresh but also as in a little kick in the rear with some much needed and loved, SPICE.
This is for my friends and fellow last minute dinner comrades who like me, sometimes end up scrambling on weeknights looking for a quick meal to get on the table with just a wittle bit of work but lots of flavor and a spicy, from-scratch, quick cooking, and semi-healthy-ish meal.
There are way too menu reasons to list why a simple recipe like garlic shrimp is a go to on weeknights, but still, i’ll say a few:
- LEMONY ZING
- Sweet shrimp, spicy shrimp, garlic shrimp, buttery shrimp
- freshy fresh parsley and soaked in lemon butter sauce, shrimp
Now all of that goodness served over a pile of steaming hot white or brown rice, or maybe you’re more of a pasta kinda guy/gal OR maybe you’re the kind of person we all strive hope to be and you prefer a a big healthful bowl of zoodles or protein-packed quinoa.
You might as well grab a pound of shrimp on your way home today.
Is there even such a thing as a real, authentic recipe for garlic butter shrimp?
I mean all I know is that i’m in love with anything lemony, buttery, and garlicky – check, check, and check!
And really this recipe is more like a quick 10-ish minute recipe because all you really need to do is chop some garlic, parsley, juice a lemon and that’s all folks. And even if you decide to be extra ambitious, you can boil a big vat of water, drop in a fistful of pasta and in LESS THAN 30 MINUTES you have got an ultra garlicky noodle type situation at the tip of your fork just begging for a little twirl action.
A couple of quick notes — whatever you do, please, oh please, use real lemon juice for this recipe. None of that juice in a squeeze bottle business. And I think i’m stating the obvious here when I say to use fresh garlic. After all, garlic is one of the main components. Also, after developing this garlic shrimp recipe and testing/retesting several times, I kept thinking to myself that something is definitely missing, so after a little research, I found a quick tip on all recipes suggesting the addition of a little caper brine. TBH I didn’t think that would make the amount of difference that it did. Seriously. WHAT. Why is the stuff that capers come packed in perfect for this recipe? Whatever the reason, it works.
Recipe: Greek veggies with sautéed shrimp in a Greek lemon dressing for dinner
As we scramble around managing work-from-home and household chores together, the least we can do to prioritise our health is by having our meals on time and making sure that they include foods that boost our fitness levels and that is when we stumbled upon this mouthwatering recipe of Greek veggies with sautéed shrimp in a Greek lemon dressing. Opt for flavourful, healthy and easy choices for dinner tonight with this recipe of Greek veggies with sautéed shrimp in a Greek lemon dressing which is packed with succulent shrimp and too irresistible to miss this summer night.
Loaded with fresh vegetables and light lemon juice, this simple, bright and refreshing salad is perfect to beat work week blues. If you have absolutely nothing planned to cook tonight, do not concede defeat nor reach for a bowl of some cereal and milk or takeaway instead, check out the recipe of Greek veggies with sautéed shrimp in a Greek lemon dressing here that serves 2:
Wild Argentinian red shrimp (
Cut up the carrots, broccoli, and onion and place in a large mixing bowl. Pour in a generous drizzle of olive oil, the oregano, and salt. Lay on a baking sheet with parchment paper underneath. Roast at 400 for around 25 minutes.
Thaw the shrimp & stir the dressing ingredients in a small bowl. Add the shrimp to a hot pan with the dressing and sauté for 3-4 minutes or until cooked through. Enjoy!
(Recipe: Kendall, Instagram/kissmywheatgrass_)
High in protein but low in calories, carbs and fat, shrimps make for a perfect diet food. As one of the most commonly consumed types of shellfish, shrimps are packed with high amounts of certain nutrients like as iodine and provide vitamins and minerals including selenium that is required for your daily needs and helps promote heart health while reducing inflammation.
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- 6 ounces medium peeled and deveined shrimp
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 3/4 cup arugula
- 3/4 cup baby spinach
- Calories 435
- Fat 29g
- Satfat 4g
- Unsatfat 23g
- Protein 28g
- Carbohydrate 20g
- Fiber 5g
- Sugars 5g
- Added sugars 0g
- Sodium 582mg
- Calcium 18% DV
- Potassium 21% DV
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First, you prepare the lemon herb butter by chopping up the thymes, oregano and Italian parsley. Then melt the butter (I used unsalted butter) in the microwave and mix the herbs with the butter.
Squeeze fresh lemon juice into the lemon herb butter and that&rsquos the perfect sauce for the shrimp.
To saute the shrimp, I love using a cast-iron skillet. Just season the shrimp with salt, black pepper and dashes of cayenne pepper and add in the lemon herb butter sauce.
Eat the shrimp by the tail, have some martinis and enjoy an amazing spring day. Happy cooking!
Lemon Butter Shrimp and Broccoli Skillet.
This lemon butter shrimp skillet is the perfect weeknight dinner!
And I’m so excited to tell you about it. It’s ideal for even the busiest of days.
This dinner is such a simple one-skillet meal that will come together in minutes. We LOVE making something like this once a week – whenever the day has been particularly wild or rushed, I can throw something like this together in under 30 minutes instead of ordering takeout. It’s seriously perfect and the flavor is spot on.
Today I’m partnering with ALDI to bring you this delish, fast, lemon butter shrimp skillet. I’m so thrilled to partner with ALDI again in 2021! They are my go-to for high-quality foods at incredible prices. I have one right in my backyard – seriously, I could walk there! It makes it so easy if I need to grab something during the week, though I often do a big ALDI delivery order each weekend to prepare. They have such great organic produce and I live for their varieties of cheese, crackers and snacks.
We also adore the meat and seafood options at ALDI. This dish is no exception – I used both the Fremont Fish Market Jumbo EZ Peel Raw Shrimp and the Specially Selected Black Tiger Shrimp. Both are absolutely divine! Juicy, tender and wonderful quality. I always have a bag or two stashed in the freezer.
When it comes to most dishes that I cook using shrimp, I like to start with raw shrimp. While pre-cooked shrimp is perfect for shrimp cocktail or my sheet pan shrimp nachos, a skillet dish is made for raw shrimp so you don’t overcook it. This way, the shrimp can take a nice sauté in butter, garlic and lemon and come out tasting like heaven, all while still tender.
I mean, sounds pretty perfect to me!
To start this dish, I actually toss the broccoli in the skillet first. The produce at ALDI is so fantastic – I find better organic options there than any other grocery store. In this dish, I like to get some golden edges and soften it a bit, almost mimicking a roasted broccoli in mere minutes. Once the broccoli is done, I remove it just to cook the shrimp.
It all begins with butter! And salt and pepper and garlic. These flavors are pretty much all you need to make shrimp taste incredible. Adding lemon takes it up a notch and really brightens the flavor. I like to create a lemony butter sauce in the skillet, add a pinch of red pepper flakes and then toss the broccoli right on in.
On the side, I used one of the Simply Nature Organic 90 Second Quinoa and Brown Rice pouches. We LOVE these. Eddie takes them for lunch all the time. There are a few varieties but the quinoa + rice version is my personal favorite. The texture is great!
The fact that I can cook this in 90 seconds is amazing – and only adds value to this already-fast meal that’s about to go on the table. It completes the dish and is the perfect complement to the shrimp and broccoli. My mom cooked dinner every night when I was growing up, and this reminds me SO much of the meals she would make. Classic, traditional and complete – a hearty main with two side dishes.