Best 10 Minute Shrimp With Green Beans And Creamy Lemon Dill Dip Recipes

Lemon-Dill Shrimp image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds medium-large shrimp, shelled, deveined and patted dry with a towel
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh dill

Steps:

Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

10-Minute Shrimp with Green Beans and Creamy Lemon-Dill Dip image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound snipped green beans, preferably haricots verts
1 1/2 pounds large shrimp, preferably wild, peeled, deveined
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tablespoons finely chopped dill (optional)
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 pound romaine heart leaves
1 avocado, pitted, peeled, cut into 12 wedges
Lemon wedges (for serving; optional)

Steps:

Set a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.
Return steamer basket to pot. Season shrimp with 1/4 tsp. salt, then place in steamer basket. Cover and steam shrimp until pink and opaque, about 3 minutes. Transfer shrimp to colander and run under cold water until cool to the touch.
Meanwhile, whisk yogurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 tsp. salt in a medium bowl.
Divide shrimp,beans, romaine leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.
Do Ahead
Green beans and shrimp can be steamed and sauce can be made 1 day ahead. Chill in separate airtight containers.