When we think about quick weeknight meals, shellfish is not something that often comes to mind. Shrimp is the one exception; especially in this lean protein dinner which you can have on your table in less than thirty minutes. Today, I want to share with you my delicious recipe for quick and Easy Weeknight Lemon-Garlic Shrimp which will come in handy on those days when you need to put dinner on the table really fast!
Unless you live near the source, even the fresh shrimp at the seafood counter has already been frozen once and then thawed, so buying frozen shrimp is often the best way to ensure quality and great taste. To defrost it, I just place the shrimp in a colander in the sink and then run cold water over them for about five minutes. I then toss them with the seasonings in a bowl and let the shrimp marinate for just 20 minutes. After that, the shrimp cook in just a few minutes.
Ingredients for the Easy Weeknight Lemon-Garlic Shrimp
All you need for this recipe is shrimp and some standard Mediterranean staples: lemon, garlic and a few spices.
- Shrimp: wild-caught shrimp are obviously a better choice than farm-raised. Also, frozen shrimp is usually better quality than the one sitting behind the seafood counter.
- Garlic: use as much or as little as you like, as long as you use fresh garlic and not the ones in the jars
- Lemon: the classic pairing for any seafood; use fresh lemon juice and lots of it
- Spices: keep it as simple as you like, but definitely use some red pepper flakes for heat, and some Greek dried oregano
- Seasoning: sea salt and freshly ground pepper
- Olive oil: plenty of extra virgin olive oil for the best flavor
- Fresh herbs: Italian flat leaf parsley is the perfect pairing to sprinkle on just before serving
Shrimp: a great source of healthy protein
Shrimp is the most popular seafood eaten in the US. Shrimp are crustaceans related to crab, crawfish, and lobster. They are a sustainable, nutrient-dense species, low in calories, rich in Omega 3s, and are a great source of lean protein. If you have never cooked with shrimp, give them a go; not only they are delicious, but they are also so easy to make!
Easy Weeknight Lemon-Garlic Shrimp in 4 easy steps
- Prepare the seasoning: add the olive oil and all the seasoning in a shallow bowl:
- Marinate the shrimp: add the shrimp to the bowl with the above ingredients and toss to combine. Marinate for 20 minutes
- Sautée shrimp: place the shrimp in the hot skillet and cook for about 2 minutes on each side.
- Serve: remove the shrimp from the skillet, squeeze some lemon juice, sprinkle with some parsley, and serve!
How to serve the Easy Weeknight Lemon-Garlic Shrimp
A bowl of lemony, garlicky shrimp with some crusty bread is perfect on its own, but you can also serve this along a simple side dish for a complete meal. Steamed rice, polenta (grits), mashed potatoes, spaghetti, or, any cooked grains would go very well with this. It can also be served as an appetizer or first course, with three or four shrimp arranged over a seasonal green salad.
How to store and how to reheat the shrimp
- Store: Any leftovers can be stored in an airtight container in the refrigerator for up to three days
- Reheat: Shrimp and shellfish in general are best to enjoy the day they are made. If you have any leftovers, however, reheat them gently on the stovetop over low heat, in a pan covered with a lid
If you like shrimp, here are two other favorite shrimp dishes to try:
- Delicious spaghetti with garlic shrimp, always a terrific option for a quick weeknight meal
- Shrimp saganaki with Feta cheese, the classic Greek dish that everybody loves
- 12 oz. wild red shrimp, peeled and deveined (18-22 count)
- 5 TBSP. extra virgin olive oil
- 4 medium cloves garlic, minced
- ¼ tsp. red pepper flakes
- ¼ tsp. fennel seeds (optional)
- ¼ tsp. dried Greek oregano
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- --- zest of half a lemon
- 1 medium lemon (lemon slices from one half and the juice from the other half)
- 2 TBSP. fresh parsley, minced (optional), to serve
- Place the shrimp on a small tray lined with paper towels. Top with more sheets of paper towels and pat the shrimp dry.
- While the shrimp is drying, gather and prep the rest of the ingredients.
- In a medium bowl, whisk together 4 TBSP. of the olive oil, garlic, red pepper flakes, fennel seeds, oregano, salt, black pepper, lemon zest and slices. Add the shrimp and toss well to coat. Cover and set aside to marinate for 20 minutes.
- Heat a large skillet over medium-high heat. Add the remaining 1 TBSP. of olive oil and tilt it to coat the bottom of the pan. Once it is well heated, and using tongs, add the shrimp and the lemon slices to the skillet in an even layer on the bottom of the pan (the shrimp will sizzle). Sauté the shrimp without stirring for 2 minutes, at which point they will start to turn pink.
- Turn the shrimp and lemon slices over and pour the olive oil marinade over it. Cook for another 2 minutes or so, shaking the pan every now, to make sure that the garlic does not burn. The exact cooking time depends on the size of the shrimp and the pan you are using, so adjust the time accordingly. At the end of the cooking time, the shrimp will be pink and opaque. Do not overcook the shrimp or they will be rubbery! Squeeze about 1 TBSP. lemon juice and toss gently.
- Turn the shrimp and the pan sauce onto a platter, sprinkle with some parsley and serve with some extra lemon on the side.
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