Lemongarlicshrimpwithgreens Recipes

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GARLIC LEMON SHRIMP RECIPE BY TASTY



Garlic Lemon Shrimp Recipe by Tasty image

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

3 tablespoons butter
1 lb shrimp, deveined with tails removed
1 teaspoon salt
½ teaspoon pepper
3 cloves garlic, minced
½ teaspoon red chili flakes
1 tablespoon fresh parsley, chopped
3 tablespoons lemon juice

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-GARLIC SHRIMP



Lemon-Garlic Shrimp image

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

1 tablespoon olive oil, or as needed
16 large shrimp - peeled, deveined, and tails on, or more to taste
3 large cloves garlic, smashed, or more to taste
½ teaspoon crushed red pepper flakes, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 teaspoons lemon zest

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 GARLIC SHRIMP WITH GREENS



Lemon Garlic Shrimp With Greens image

Make and share this Lemon Garlic Shrimp With Greens recipe from Food.com.

Provided by kiwidutch

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

8 ounces serrano ham or 8 ounces prosciutto
1 lb medium shrimp, peeled and deveined
3 -4 tablespoons olive oil
2 tablespoons minced garlic
1/2 teaspoon dried red pepper flakes, to taste
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon, zest of
1 tablespoon minced fresh parsley
1 teaspoon paprika
2 tablespoons minced shallots
1 teaspoon finely grated lemon, zest of
2 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil, to taste
salt & freshly ground black pepper
1 head red leaf lettuce or 1 head green leaf lettuce, rinsed,dried and torn into pieces
4 ounces manchego cheese (or Parmesan or asiago)
chopped fresh parsley (to garnish)
cracked black pepper (to garnish)

Steps:

  • Cut the ham into 1/2-inch-thick strips, about 6 inches long.
  • Wrap each strip snugly around the center of each shrimp.
  • Heat the olive oil in a large non-stick skillet over high heat until very hot.
  • Add the shrimp and cook until pink and opaque on the outside, about 2 minutes.
  • Turn the shrimp, stir in the garlic and red pepper flakes and cook for about 30 seconds, then stir in the wine and lemon juice.
  • Cook until the liquid is nearly evaporated and the shrimp are opaque throughout, about 1 minute longer.
  • Take the pan from the heat and stir in the lemon zest, parsley and paprika.
  • Put the shrimp in a bowl and refrigerate, uncovered, until chilled, about 30 minutes.
  • If storing for longer than 30 minutes, cover tightly once chilled.
  • For the salad dressing, stir together the shallot, lemon zest and lemon juice.
  • Slowly drizzle in the olive oil, whisking constantly, until emulsified (slightly thickened).
  • Season to taste with salt and pepper.
  • Put the lettuces in a large bowl, drizzle the dressing over, and toss.
  • Arrange the salad on individual plates and top with the shrimp arranged in a circular fan.
  • Make thin shavings of the manchego cheese using a vegetable peeler and sprinkle the cheese over the shrimp.
  • Garnish with parsley sprigs and cracked pepper.
  • Note: The shrimp should not be too crowded in the skillet or they won't cook as quickly and evenly as they should.
  • Cook in batches, if necessary.

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