Lemon Garlic Olive Oil Shrimp Recipes

SHRIMP BATHED IN OLIVE OIL AND LEMON

Steps:

• Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
• Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
• Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.

GARLIC LEMON SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

SHRIMP WITH OLIVE OIL AND GARLIC

Steps:

• Saute the garlic in the olive oil until translucent.
• Add the shrimp and salt.
• Toss to coat the shrimp with the oil and cook until the shrimp are just pink, approximately 5 minutes.
• Add the lemon juice.
• Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan.
• Serve immediately.

SHRIMP WITH GARLIC AND OLIVE OIL

Steps:

• Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!

LINGUINE WITH SHRIMP AND LEMON OIL

Steps:

• For the lemon oil:
• Combine the olive oil and the lemon zest in a small bowl and reserve.
• For the pasta:
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
• Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

LEMON GARLIC SHRIMP OVER PASTA

Steps:

• Boil pasta in salted water; remove from heat just before pasta reaches al dente.
• Heat skillet on medium; add olive oil & garlic, When heated thru add shrimp and butter - cook for 2 minutes and add lemon zest. Gently toss shrimp with garlic until shrimp turns pink. Remove from heat.
• Drain pasta; return to pan.
• Add shrimp, garlic, butter, olive oil, Italian seasoning, sesame seed, salt and pepper (or lemon pepper seasoning, if you prefer) - to taste.
• Toss well with fresh squeezed lemon juice and serve immediately with salad and Italian bread.

GARLIC LEMON SHRIMP RECIPE BY TASTY

Steps:

• Melt butter in a pan over medium heat.
• Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
• Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
• Serve and enjoy!

LEMON-GARLIC BAKED SHRIMP

Steps:

• Preheat oven to 450°F.
• Thinly slice garlic and shell shrimp. Very coarsely chop parsley. In an 8-inch round shallow baking dish bake garlic in oil in middle of oven 5 minutes, or until garlic is lightly colored. Add shrimp, 1 tablespoon lemon juice, and salt and pepper to taste and toss to combine. Bake shrimp, turning them once, until just cooked through, 6 to 8 minutes. Stir in remaining tablespoon lemon juice.
• Sprinkle parsley over shrimp and serve with bread.

BAKED LEMON SHRIMP WITH GARLIC

Steps:

• Preheat oven to 450°F.
• In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley, zest, and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more.
• Serve shrimp with rice and lemon wedges.