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Sizzling shrimp with zesty lemon and loads of garlic is my weeknight fix whenever I want something fuss-free that everyone loves. You get plump, juicy bites bursting with tangy citrus and rich garlicky goodness in almost no time. Whip this up on a hectic evening or if you want to wow your crew without getting stuck in the kitchen for hours.
This hooked me after I made it one summer for a fun backyard meal. It’s my staple any time I need some seafood vibes and want a bit of sunshine on my plate.
Vibrant Ingredients
- Fresh parsley chopped to sprinkle on top: pick flat leaf for max flavor and give your plate some green pop
- Juice of one lemon: adds that citrusy kick and keeps things from feeling heavy, grab a lemon that feels extra juicy
- Salt and pepper to taste: these turn up all the flavors, flaky sea salt is a bonus for some crunch
- Paprika: throws in a hint of smokiness, smoked Spanish paprika is perfect for deeper flavor
- Garlic cloves minced: brings sharpness, fresh garlic really makes the dish shine
- Olive oil: great for searing and adds richness, grab extra virgin if you can
- Large shrimp, peeled and deveined: look for the freshest or top-notch frozen shrimp you can find
Simple Step-by-Step
- Finish and Serve:
- Turn the shrimp to cook the other side for another minute or two till golden and cooked through. Take the skillet off right away so they don’t toughen up. Squeeze lots of lemon over them and toss gently right in the pan. Top everything with parsley before you dig in.
- Sear the Shrimp:
- Get your pan hot on medium-high. Pour in a little olive oil and heat till shimmery. Add shrimp in a single layer—don’t crowd them. Let them sit for two to three minutes till you see them turn pink. Leave them alone so they can get that tasty sear.
- Marinate the Shrimp:
- Toss shrimp with olive oil, garlic, paprika, salt, and pepper. Mix well so they’re all coated, then let the flavors soak in for fifteen minutes.
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Fresh parsley totally lifts this dish with a hit of color and herby kick. My family always tries to snag the last shrimp when this hits the table hot out of the pan!
Keeping Leftovers
If you’ve got any left, stash them in an airtight box in the fridge for up to two days. Shrimp is best right away but it’s also delicious cold on top of salad later. For reheating, warm slowly in a pan with a squeeze of fresh lemon so they don’t dry out.
Swap Ideas
Craving a richer taste? Switch some olive oil for melted butter. Sweet paprika or even a dash of cayenne works if you want a bit more heat. No parsley? Chopped chives or cilantro will do the trick.
How to Serve
Try these shrimp piled next to rice, some roasted potatoes, or a fresh green salad. They shine in tacos or as finger food with toothpicks and an extra sprinkle of lemon zest on top.
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Cultural Background
Searing shrimp with garlic shows up in loads of Mediterranean kitchens where simple, fresh stuff is the star. You’ll see dishes like this as snacks in Spanish tapas bars, usually with crusty bread to mop up any leftover sauce. This twist with lemon brings back memories of seaside trips when I was a kid.
Frequently Asked Questions About Recipes
- → How do you keep shrimp tender while searing?
Don’t let shrimp cook too long—just a quick turn on high heat until the color changes and they’re no longer see-through. That way, they stay juicy and soft.
- → Can frozen shrimp be used?
Frozen’s fine! Just make sure they’re fully thawed and patted dry so you don’t end up steaming instead of searing.
- → What pairs well with seared shrimp?
Try these shrimp with some toasted bread, greens, roasted veggies, or spooned over your favorite rice for a filling meal.
- → How can the flavor be adjusted?
Mix it up with extra garlic, toss in chili flakes for some spice, or use cilantro instead of parsley for a switch-up.
- → Is this dish suitable for gluten-free diets?
Yep, all the stuff in here is gluten-free by nature, so folks avoiding gluten can dig in.