Lemon and Garlic Shrimp

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N

Nathan Dunehew

Community member

"This is my Aunt and Grandma’s special recipe. It is great when pared with white rice. Ex: Basmati, Jasmine. Also it does not need to bake"

Difficulty

Easy 👌

Preparation

10 min

Baking

1 min

Resting

0 min

Ingredients

2Servings
20
shrimp
2 tbsp
lemon-infused olive oil
2 tbsp
garlic-infused olive oil
2 tbsp
lemon juice
3 tsp
garlic
4 tbsp
butter

Utensils

colander, knife, cutting board, saucepan, wooden spoon

Recipes made to your taste

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  • Step 1/3

    • 20 shrimp
    • colander

    Put the shrimp(if frozen) in a colander and into the sink. Turn the water on and have it pouring on the shrimp with cool to cold water. Move the shrimp around the bowl constantly and after a couple minutes they should be relatively soft. BUT, if your shrimp aren’t frozen this isn’t necessary

  • Step 2/3

    • knife
    • cutting board

    Now this step is simple. All you need to do is grab your shrimp and cut them up into around three pieces per shrimp.

  • Step 3/3

    • 2 tbsp lemon-infused olive oil
    • 2 tbsp garlic-infused olive oil
    • 2 tbsp lemon juice
    • 3 tsp garlic
    • 4 tbsp butter
    • saucepan
    • wooden spoon

    Grab a large and flat saucepan and turn the heat to medium-high. When it has been turned on and is relatively hot put both of the oils and the butter in the pan. Next you want to put in your garlic cloves and your fresh lemon juice. Put the shrimp in the pan and if you have one put a cover on. Stir the shrimp occasionally and flip them with a wooden spoon. I like mine a bit crispy but when it has a nice golden color you can take them out of the pan.

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