Summer Shrimp

summer shrimp scampi lemon quick dinner

So fast and so clean, clean!
This little gem of a dish is summerific (if you will) because of the light, fresh flavors that remind me so much of my Best Coast home state of CA, along with the HEAT that we're all frankly a little too familiar with here during summer in Dallas. Everything is done in one pot for easy clean-up, and can be served warm or room temp. Basically the lowest maintenance meal for a hot (or breezy cool, where ever you may be) summer night. Enjoy!

Summer Shrimp

Prep Time: 5 mins | Cook Time: 15 mins | Serves 4+ 

  • 1 lb. medium shrimp, peeled and deveined*
  • 1 full onion, diced 
  • 2 lemons, 1 squeezed for juice and 1 sliced for garnish
  • 2 cloves garlic, minced
  • 1 tbs. olive oil
  • 2 tbs. butter
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • pinch or two of red pepper flakes
  • Parsley, chopped for garnish
*Make sure you either buy your shrimp deveined or ask your fishmonger to devein the shrimp for you. I wasn't as lucky and spent roughly 20 mins peeling tiny black veins from the shrimp bellies and pulling off tails....

The Steps
  1. Saute onion: Place the butter and the olive oil over medium heat in a sauté pan. Once the butter has melted, add in your onion and cook for about 5-10 minutes, stirring often. Add in the garlic, salt and pepper and cook for 1 minute.

  2. Cook shrimp: Add in your (cleaned) shrimps and the lemon juice. Cook about 1 minute on each side or until the gray shrimp have turned pink and plump. Cook other side and add in your red pepper flakes. Garnish with parsley and lemon slices and remove from heat. 

  3. Plate: Serve warm or room temperature as a side or main dish. Enjoy!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram! 


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