Garlic Lemon Herb Shrimp Skillet (Printable Version)

Tender shrimp cooked in zesty lemon garlic sauce with fresh herbs, ready in just 20 minutes.

# Ingredient List:

→ Seafood

01 - 1 pound large raw shrimp, peeled and deveined

→ Marinade & Sauce

02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 lemon, zest and juice
05 - 1 teaspoon dried oregano
06 - 2 tablespoons fresh parsley, chopped
07 - 1/4 teaspoon crushed red pepper flakes
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - Lemon wedges for serving

# How to Make It:

01 - Whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, chopped parsley, red pepper flakes, sea salt, and black pepper in a medium bowl. Add shrimp and toss to coat thoroughly. Let marinate for 10 minutes.
02 - Heat a large skillet over medium-high heat. Arrange shrimp in a single layer and pour remaining marinade over the top.
03 - Sauté shrimp for 2 to 3 minutes per side until pink and opaque throughout. Take care not to overcook as shrimp becomes rubbery when overdone.
04 - Remove skillet from heat immediately. Sprinkle with reserved fresh parsley and arrange lemon wedges around the platter. Serve hot with crusty bread, steamed rice, or over mixed greens.

# Expert Advice:

01 -
  • Everything happens in one pan, which means you can start marinating and finish cooking without dirtying a single extra bowl
  • The bright lemon and garlic combo somehow manages to taste fancy enough for company but casual enough for Tuesday
  • Twenty minutes from start to finish, and that includes the time you spend hunting for your good olive oil
02 -
  • Overcooked shrimp become rubbery and sad, so the second they turn pink and curl slightly, they are done
  • The marinade cooks in the pan with the shrimp, so you do not need to worry about raw shrimp juices in the sauce
  • Crowding the pan drops the temperature too fast and makes the shrimp steam instead of sear, so use a bigger pan than you think you need
03 -
  • Pat the shrimp dry before adding them to the marinade, because excess water prevents them from searing properly
  • Room temperature shrimp cook more evenly than cold ones straight from the fridge, so let them sit out for fifteen minutes

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