Garlic Shrimp…


Garlic Shrimp in less than 15 minutes! These yummy guys are cooked with a light lemon butter sauce that’s just enough to drizzle on steamed veggies or on quiona as my healthy choice for grain! So easy and so delicious!

This is for all my 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.  You can grab a pound of shrimp on your way home today. It’s that easy!

Actually, this Garlic Shrimp 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 pot of water, drop in a fistful of pasta and in less than 20 minutes,  you have got an ultra garlicky noodle type situation at the tip of your fork just begging for a little twirl action.

How do you eat your shrimp with pasta, vegetables or quiona?

Ali in the Valley


Garlic Shrimp...

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 4

Author: Alison Ball

Ingredients

  1. 1 tablespoon olive oil

  2. 1/2 teaspoon red pepper flakes

  3. 1/2 teaspoon paprika

  4. 1 pound shrimp peeled and deveined

  5. 6-8 cloves of fresh garlic minced

  6. 2 tablespoon lemon juice

  7. 1/4 cup chopped parsley

  8. 1 tablespoon butter cut into cubes, or 1 tablspoon coconut oil

  9. salt and pepper to taste

Instructions

Heat a large skillet over high heat. Add the olive oil, red pepper flakes and paprika and allow the spice to infuse into the oil for 30 seconds.

Add the shrimp to the pan and spread it out so it cooks evenly. Cook for about 1 minute flipping as needed. Add the garlic, lemon juice to the skillet and let cook for 1 minute.

Add 1/2 of the parsley along with the butter and swirl the pan so butter starts to melt slowly, about 2-3 minutes. As the butter melts it should start forming a thick type of sauce. Add the remaining parsley and stir to combine. The shrimp should be opaque and cooked through. If the sauce starts to thicken too much, you can remove the shrimp to a serving dish and add a teaspoon of water to help thin it out to a pourable consistency. Keep in mind that this recipe creates just enough sauce to coat the shrimp but it is flavorful enough to serve with quiona, rice or pasta tossed in olive oil.

#FishTuesday #GarlicShrimp

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