Zesty shrimp infused with fresh herbs and lemon, served with light sides for a bright, flavorful dish.
# What You'll Need:
→ Shrimp & Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - Zest of 1 lemon
07 - 1 tbsp fresh lemon juice
→ Lemon Herb Sauce
08 - 2 tbsp unsalted butter
09 - 2 tbsp extra-virgin olive oil
10 - 2 cloves garlic, thinly sliced
11 - 1/2 cup low-sodium chicken or vegetable broth
12 - Juice of 1 large lemon (about 3 tbsp)
13 - 1/4 cup fresh parsley, finely chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh basil, chopped
16 - 1/4 tsp crushed red pepper flakes (optional)
→ To Serve
17 - 4 cups cooked whole grain pasta, zucchini noodles, or cauliflower rice
18 - Lemon wedges
19 - 1/2 cup Greek yogurt (optional, for topping)
20 - 1 cup fresh fruit (such as berries or orange segments)
# Step-by-Step Directions:
01 - In a medium bowl, combine shrimp with olive oil, minced garlic, sea salt, black pepper, lemon zest, and lemon juice. Toss to coat and let marinate for 10 minutes.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add sliced garlic and sauté for 30 seconds until fragrant.
03 - Add marinated shrimp in a single layer to the skillet. Cook for 1 to 2 minutes per side until shrimp turn pink and opaque. Remove shrimp with a slotted spoon and set aside.
04 - Pour broth and lemon juice into the skillet. Scrape any browned bits from the bottom and simmer for 2 minutes to reduce slightly.
05 - Stir in parsley, dill, basil, and red pepper flakes if using. Return shrimp to the skillet and toss to coat evenly. Cook for an additional minute, then remove from heat.
06 - Plate shrimp and sauce over cooked pasta, zucchini noodles, or cauliflower rice. Garnish with lemon wedges. Optionally, top with Greek yogurt and serve with fresh fruit on the side.
