Ingredients
Equipment
Method
- Mince the garlic, chop the parsley, halve the lemon, and rinse and dry the shrimp.2 cloves garlic, 2 sprigs fresh parsley, 1 teaspoon fresh lemon juice, 3 ounces raw shrimp
- Heat the olive oil and butter in a skillet over medium heat, and sauté the garlic for about 30 seconds just until fragrant. (Don't let it brown.)1 tablespoon olive oil, 1 tablespoon unsalted butter
- Add the shrimp in a single layer and sprinkle with salt and pepper. Cook for 1-2 minutes per side until pink and opaque.sea salt, freshly ground black pepper
- Remove the skillet from the heat and drizzle with the lemon juice.
- Serve immediately and garnish with chopped parsley and fresh lemon wedges.
Nutrition
Notes
Storage: Best eaten fresh, but leftovers keep in the refrigerator for up to 2 days.
Frozen shrimp: To thaw, run under lukewarm water for a few minutes and then dry.
Meal Prep: Mince the garlic ahead of time and keep the shrimp thawed in the fridge.
Dairy free: Replace butter with additional olive oil.
