Lip Smacking Lemon Garlic Jumbo Shrimp in 15 Minutes
Servings 4 people
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon garlic, finely minced (feel free to use more garlic if your family likes it- we always double up on it)
- 1 pound jumbo shrimp (10/15 ct.), peeled, deveined, and tail removed (Cook more if you have hearty appetites or want leftovers for lunch!)
- 1 large organic lemon, zest and juice
- 1 tablespoon ground cumin
- 1 tablespoon fresh oregano, optional
- 1 tablespoon fresh thyme, optional
- salt and pepper to taste
- fresh parsley leaves, chopped
Serving Suggestion
- Serve shrimp over a bed of cooked quinoa, brown rice, or your favorite gluten-free pasta. Serve shrimp over a bed of cooked quinoa, brown rice, or your favorite gluten-free pasta.
Instructions
- 1. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.
- 2. Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.
- 3. Add lemon zest, lemon juice, and ground cumin, oregano (if using) and thyme (if using) to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.
- 4. Spoon shrimp mixture over a bed of cooked quinoa, brown rice, or your favorite gluten-free pasta. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!