Best Skillet Lemon Garlic Shrimp Recipes

LEMON-GARLIC SHRIMP ORZO SKILLET

Lemon-Garlic Shrimp Orzo Skillet image

You know that phrase, "a little goes a long way?" Well, that absolutely applies to this dish, which tastes rich and buttery but actually only includes 2 tablespoons of butter! The trick is waiting until the end to add the butter when it can enrich the orzo, which has already been flavored by cooking in broth, and the zucchini, which has a naturally buttery taste when sautéed. The shrimp, also added at the end, gets infused with all the flavors already in the pan, so the whole dish is redolent of garlic and butter and only needs a squeeze of lemon and sprinkle of fresh herbs for contrast. Garnishing with a bit of nutty Parmesan takes it all over the top.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 large zucchini, cut in half lengthwise and into 1/4-inch slices (about 2 cups)
1/4 teaspoon salt
4 cloves garlic, finely chopped (about 4 teaspoons)
3/4 cup uncooked orzo pasta (about 5 oz)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb uncooked large shrimp (21 to 30 ct), peeled, deveined, tail shells removed
2 tablespoons butter
1/4 cup grated Parmesan cheese
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves, chopped
1 tablespoon finely chopped parsley

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
Stir in cheese, lemon, and thyme; garnish with parsley.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize About 1 Cup, Sodium 460 mg, Sugar 2 g, TransFat 0 g

SKILLET LEMON GARLIC SHRIMP

Skillet Lemon Garlic Shrimp image

Original recipe was to cook this on the grill.....but it is HOT OUTSIDE ! So, instead I cooked this up on the grill. Reducing down the leftover juices and adding Cooked Rice to serve with the shrimp.

Provided by lesliecoy

Categories Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs jumbo shrimp, cleaned, shells removed, tails left on
1/4 cup vegetable oil
2 -3 tablespoons fresh lemon juice
1 bunch green onion, with a few inches of green, thinly sliced
1/4 cup chopped parsley
3 garlic cloves, finely minced
1 teaspoon dried leaf basil
1 teaspoon dry mustard
1 teaspoon salt

Steps:

Place shrimp in a baggie, adding remaining ingredients together with the shrimp. Marinate for 3 to 4 hours.
On stove top heat up a cast iron skillet sprayed with Canola Oil Spray.
Remove Shrimp from marinade to the heated skillet, saving the juices left in the bag.
Once the shrimp are warmed up, curled and pink, remove them to serving platter.
Add the reserved marinade to the skillet and cook down until the juices have thickened.
At this point you can either add rice to the pan, stirring to combine.
or you can plate by first placing the rice, then top with the shrimp and pour the reserved reduced juices over and serve.

Nutrition Facts : Calories 300.5, Fat 16.2, SaturatedFat 2.1, Cholesterol 286, Sodium 1873.7, Carbohydrate 6, Fiber 1.1, Sugar 1, Protein 31.9