Skillet Lemon Garlic Shrimp Recipes
GARLIC LEMON SHRIMP
You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 163 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
LEMON-GARLIC SHRIMP
Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.
Provided by stephenhbossin
Categories Shrimp Appetizers
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
- Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g
SKILLET LEMON GARLIC SHRIMP
Original recipe was to cook this on the grill.....but it is HOT OUTSIDE ! So, instead I cooked this up on the grill. Reducing down the leftover juices and adding Cooked Rice to serve with the shrimp.
Provided by lesliecoy
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place shrimp in a baggie, adding remaining ingredients together with the shrimp. Marinate for 3 to 4 hours.
- On stove top heat up a cast iron skillet sprayed with Canola Oil Spray.
- Remove Shrimp from marinade to the heated skillet, saving the juices left in the bag.
- Once the shrimp are warmed up, curled and pink, remove them to serving platter.
- Add the reserved marinade to the skillet and cook down until the juices have thickened.
- At this point you can either add rice to the pan, stirring to combine.
- or you can plate by first placing the rice, then top with the shrimp and pour the reserved reduced juices over and serve.
Nutrition Facts : Calories 300.5, Fat 16.2, SaturatedFat 2.1, Cholesterol 286, Sodium 1873.7, Carbohydrate 6, Fiber 1.1, Sugar 1, Protein 31.9
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