This recipe turned out to be much simpler than I thought it was when I read it. But it's really hard to mess up shrimp and I liked the lemon flavor.
The hardest part of the whole dish was pulling the tails off the shrimp. I had bought a 2 pound bag at Costco.
Like I mentioned previously it went really well with the cauliflower recipe I made. Both were nice and lemony.
PAN-SEARED SHRIMP WITH GARLIC AND LEMON
The cooking times below are for extra-large shrimp. If using smaller or larger shrimp, be sure to adjust the cooking time as needed.
1 ½ pounds extra-large shrimp (21 – 25 per pound), peeled and deveined (see note above)
¼ teaspoon sugar
Salt and Pepper
4 teaspoons canola oil
1 tablespoon extra-virgin olive oil
2 garlic cloves, sliced thin
4 teaspoons fresh lemon juice
1 tablespoon minced fresh parsley
Lemon wedges (for serving)
1. Pat the shrimp dry with paper towels and season with the sugar, salt, and pepper. Heat 2 teaspoons of the canola oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the shrimp and cook until curled and lightly browned, about 2 minutes.
2. Transfer the shrimp to a bowl and cover with aluminum foil. Repeat with the remaining 2 teaspoons canola oil and shrimp; transfer to the bowl
3. Add the olive oil and garlic to the skillet and cook over medium-low heat until light golden brown, about 1 minute. Off the heat, stir in the lemon juice and parsley. Stir in the shrimp and toss to coat. Season with salt and pepper to taste and serve with the lemon wedges.
PER SERVING: Cal 260; Fat 11g; Sat Fat 1.5g; Chol 260mg; Carb 3g; Protein 35g; Fiber 0g; Sodium 400mg