Friday, August 31, 2018

Lemon-Garlic Shrimp (With Video)

Lemon-garlic shrimp is bursting with flavor, truly better than any restaurant. A one-skillet meal, made in just 20 minutes, this is a recipe you are not going to want to pass up. A silky lemon butter sauce is served over these succulent shrimp, cooked just right. Perfect to be served on a bed of steamed vegetables or pasta.

http://www.theslowroasteditalian.com/2015/05/lemon-garlic-shrimp-recipe.html


I grew up in east coast states that are plentiful with fresh seafood. Unfortunately, growing up I always had an aversion to seafood.

As an adult who now lives in Phoenix, which is nowhere near fresh seafood, I am working on changing that.

You may have noticed that there was not one seafood recipe on our site (until now). Well...  I am working on improving that too!

The seafood mission all started at my kitchen table (where most great conversations happen in this house), one Saturday night.

Chad (my husband) and his best friend were talking about seafood and I told Chad just to go to the store and buy some shrimp, and I will figure it out. I had never cooked seafood either.


That night Chad found out that our local grocery store sells Texas Gulf shrimp, which is about as close to home as I am going to get. At least until I go back to Florida to visit next month. That said, expect a lot of yummy seafood recipes this summer.


Although I have now made a few shrimp dishes, this has to be the easiest and most delicious so far. Prepared in a skillet in just 20 minutes, this recipe calls for a handful of ingredients that you probably already have on hand!

Succulent garlicky shrimp in a lemon butter sauce that is made in just 20 minutes. It is so good Chad was picking it out of the pan before I could get dinner served. Maybe "serves 6" is a bit of a stretch. He could have eaten the whole pan!

http://amzn.to/2npi3zd

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The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

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Helpful Tips to make Lemon-Garlic Shrimp:

  • This recipe cooks so quickly, you want to make sure you prep the ingredients before you turn on the stove. Trust me on this one!
  • This recipe is excellent on pasta or with fresh veggies.

What you will need to make Lemon-Garlic Shrimp:

  • Large Skillet- I have had this pan since 2006. It is my go-to large skillet. It heats evenly and quickly. The stainless steel cleans up beautifully with a little baking soda so they still look brand new.

Enjoy!

With love from our simple kitchen to yours. 


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Check out more of our favorite shrimp recipes:

Cajun Shrimp Pasta One-Pot Creamy Garlic Shrimp Pasta 
Honey Garlic Shrimp

See how easy this Lemon-Garlic Shrimp is to make. Watch the video!!!




Yield: SERVES 6

Lemon-Garlic Shrimp

Lemon-garlic shrimp is bursting with flavor, truly better than any restaurant. A one-skillet meal, made in just 20 minutes, this is recipe you are not going to want to pass up. A silky lemon butter sauce is served over succulent shrimp, cooked until just crisp. Perfect to be served on top of pasta or steamed vegetables.
prep time: 5 MINScook time: 15 MINStotal time: 20 mins

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 6 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 3/4 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley, divided

Instructions

  1. Prep ingredients before you begin cooking. Do not skip this step.
  2. In a large skillet over medium-high heat, melt 2 tablespoons butter.
  3. Add garlic to skillet and cook about 1 minute.
  4. Add shrimp, salt, and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes).
  5. Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).
  6. Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half.
  7. Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally.
  8. Top with remaining parsley and serve with a lemon wedge if desired.
  9. Serve over pasta or steamed vegetables and enjoy!





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13 comments:

  1. Shrimp is plentiful here on the AL/FL Gulf Coast and I will definitely be trying this. Thanks!

    Sue

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  2. I've been looking for a simple shrimp recipe like this. Thanks so much
    Audrey

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  3. Sounds so delicious!! Pinned it!

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  4. I would LOVE to make my lemon chicken or broccoli beef in this pan. Thank you for the wonderful giveaway.
    Erin

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  5. I have made this before and it's delicious :) I'm also in the Phoenix area, what is the name of the store your husband got the shrimp from? I'd like to buy some good shrimp.

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  6. This looks delicious! Did you find that you needed some sort of sauce to serve with the pasta? Or is it enough as it is?

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  7. Here is another great recipe. Made it and served it with pasta and Alfredo sauce. Lucky to live on the Texas Gulf Coast where we can get seafood as it comes off the boat. Thanks for all of the great recipes! Love seeing them on FB. http://www.centercutcook.com/parmesan-roasted-shrimp/

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  8. Nice recipe. Too bad it had a lengthy commercial in the middle of it.

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  9. It was tonight's dinner. Delicious.

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  10. Could you tell me the nutrition info in this dish? Thank you

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  11. That looks delicious and very easy to make.

    I think I'll try it but serve the shrimp on soft tacos with some roasted peppers. Should be lovely :) Thanks!!

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  12. I used the sauce for some Lobster Ravioli that I bought. It was delicious, very light and tangy served with a tossed salad and a nice glass of wine!

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  13. Should the sauce be thickened somehow?

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