Description
Made with fresh ingredients and a light lemon sauce that’s oh-so-tasty, this restaurant-quality dish can be on your table in less than 20 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds medium or large shrimp, peeled and deveined
- Kosher salt and pepper, to taste
- 4 cloves garlic, chopped
- 1 small onion, finely diced
- 1/4 teaspoon chili flakes, or to taste
- 1 medium lemon, zest and juice
- 1/2 cup fish or vegetable stock
- 2 tbsp minced fresh parsley
Instructions
1. Heat the oil in a large skillet over medium heat.
2. Add the shrimp and season with kosher salt and pepper. Cook until the shrimp is pink and opaque, then set aside.
3. To the same skillet, add the garlic and onion and sauté for 2-3 minutes.
4. Stir in the chili flakes, lemon juice and zest, and fish or vegetable stock.
5. Allow the sauce to bubble for a minute.
6. Return the shrimp to the sauce and stir in the minced fresh parsley.
7. Remove from heat and serve immediately.
Notes
This and most seafood dishes are best enjoyed immediately, but you can store them in an airtight container in the fridge for a couple of days.
Reheat in a small saucepan over low heat very slowly until warmed through, taking care to not overcook the shrimp.
This dish will not freeze well.
Nutrition
- Serving Size: 1 serving
- Calories: 197
- Sugar: 2
- Sodium: 905
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0.01
- Carbohydrates: 6
- Fiber: 1
- Protein: 35
- Cholesterol: 274