Seared Shrimp With Lemon And Garlic Recipes

PAN SEARED SHRIMP WITH GARLIC-LEMON BUTTER

Steps:

• Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp salt until combined. Set aside.
• Heat 1 tbs oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate.
• Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.

SEARED SHRIMP WITH LEMON AND GARLIC

Steps:

• Finely grate zest of 3 lemons. Juice all 4 lemons; strain juice, and set aside. Place shrimp in a large bowl; add lemon zest, garlic, and 1/4 cup olive oil; toss well to coat evenly. Season with salt and pepper.
• Heat a large saute pan over medium heat. Add 1 tablespoon olive oil, and heat until oil is hot but not smoking. Working in batches, arrange a single layer of shrimp in pan, being careful not to overcrowd pan. Cook until underside is golden brown, 45 to 60 seconds. Turn over, and continue cooking until other side is golden brown and shrimp is cooked through, about 1 minute. Transfer to a large serving platter. Deglaze pan with 1 1/2 tablespoons reserved lemon juice, stirring up any browned bits with a wooden spoon, and pour pan sauce over shrimp. Cover loosely with foil while repeating process with remaining batches, adding 1 tablespoon oil each time.

SEARED SHRIMP WITH LEMON AND GARLIC

Steps:

• Finely grate the zest of 3 lemons. Juice all 4 lemons; strain the juice, and set aside. Place the shrimp in a large bowl; add the lemon zest, garlic, and 1/4 cup olive oil; toss well to coat evenly. Season with salt and pepper.
• Heat a large sauté pan over medium heat. Add 1 tablespoon olive oil, and heat until the oil is hot but not smoking. Working in batches, arrange a single layer of shrimp in the pan, being careful not to crowd them. Cook until the underside is golden brown, 45 to 60 seconds. Turn over, and continue cooking until the other side is golden brown and the shrimp are cooked through, about 1 minute. Transfer to a large serving platter. Deglaze the pan with 1 1/2 tablespoons reserved lemon juice, stirring up any browned bits with a wooden spoon, and pour the pan sauce over the shrimp. Cover loosely with foil while repeating the process with the remaining batches, adding 1 tablespoon oil each time.

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!

SHRIMP WITH GARLIC AND LEMON

Steps:

• Melt butter in a 12-inch skillet over medium-high heat. Add garlic; cook, stirring until fragrant, about 1 minute. Add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes.
• Toss with lemon juice and parsley. Season with salt and pepper.

SAUTEED SHRIMP WITH LEMON AND GARLIC

Steps:

• Peel, devein and rinse shrimp.
• Set aside.
• Grate the zest of both lemons, then juice both lemons.
• Keep zest and juice separate.
• In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil.
• Toss well to coat evenly and season with the salt and pepper.
• Heat remaining oil in a large saute pan over medium heat.
• Saute shrimp in single layer for about 1 minute on each side until cooked through.
• (You may have to work in batches).
• After all shrimp is cooked and removed from pan, deglaze pan with 3 T of lemon juice, stirring up any browned bits.
• Pour sauce over shrimp and serve.

GARLIC SEARED SHRIMP RECIPE - (4.4/5)

Steps:

• Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 teaspoon of oil. Heat oil until lightly smoking. Add ten shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more and immediately transfer to a plate. Repeat with remaining shrimp and 1 teaspoon oil. Reduce heat to medium-high and add remaining 2 teaspoons oil. Add garlic and cook until light golden brown, about two minutes. Stir in paprika. Return shrimp to pan. Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt. Serve shrimp with pan sauce spooned over top; garnish with cilantro.

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.

LEMON GARLIC SHRIMP

Steps:

• In a large bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours, turning occasionally. Cover and refrigerate remaining marinade., Cook rice according to package directions. Cover and refrigerate 1 cup cooked rice for another use. Drain and discard marinade from shrimp. , In a large skillet, saute shrimp in reserved marinade for 3-4 minutes or until shrimp turn pink. Serve shrimp with remaining rice.

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.