GARLIC LEMON SHRIMP RECIPE BY TASTY
Here's what you need: butter, shrimp, salt, pepper, garlic, red chili flakes, fresh parsley, lemon juice
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Melt butter in a pan over medium heat.
- Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
- Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
- Serve and enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 46 grams, Sugar 0 grams
LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP
This is from Rachael Ray's 365: No Repeats. It is on my menu for this week. I will update the description after I make it.
Provided by dicentra
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat two skillets, one over medium heat and the other over medium-high.
- To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake.
- To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
- Saute the shrimp until they become pink and firm 3-5 minutes.
- Add the frozen corn and cannellini beans to the succotash in the first pan.
- Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
- Add the parsley and the wine to the shrimp and toss for 1 minute.
- To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.
Nutrition Facts : Calories 638.1, Fat 23.5, SaturatedFat 6.3, Cholesterol 274.5, Sodium 326.6, Carbohydrate 57.6, Fiber 11.5, Sugar 3.5, Protein 49.2
GARLIC LEMON SHRIMP
You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.
Nutrition Facts : Calories 163 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
LEMON-THYME BUTTER
This makes a perfect dipping sauce for artichokes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, stir together melted butter, dried thyme, and fresh lemon juice. Season with coarse salt and ground pepper.
LEMON-GARLIC SHRIMP
Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.
Provided by stephenhbossin
Categories Shrimp Appetizers
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
- Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g
LEMON-THYME SUCCOTASH WITH GARLIC-PARSLEY SHRIMP
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat two skillets: one over medium heat, the other over medium-high heat. To the hotter pan, add 2 tablespoons of the EVOO (twice around the pan), then the onions, bell peppers, celery, salt, and pepper. Give the pan a shake.
- To the second skillet, add the remaining 2 tablespoons of EVOO and the butter, melting it into the oil. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper. Sauté the shrimp, tossing them around in the garlic butter until they become pink and firm, 3 to 5 minutes.
- Add the frozen corn and cannellini beans to the succotash in the first pan. Adjust the salt and pepper and add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
- Add the parsley and wine to the shrimp and toss for 1 minute. To serve, pile the succotash onto plates and top with the garlic-parsley shrimp. Pass the lemon wedges at the table. Squeeze lemon juice over the shrimp and succotash before eating.
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