Lemon Garlic Shrimp

• servings: 2 servings
• active time: 11 minutes
• total time: 15 minutes

Ingredients

1 lbs peeled and deveined tail-on raw shrimps (the larger the better)

3 cloves garlic

1 lemon

sea salt

1 Tbsp butter

1 Tbsp olive oil

dill

Directions

Take shrimp out of the fridge at least 10-15 minutes before it will hit the pan so they are not as cold.

Rinse and drain, then pat dry each shrimp with a paper towel to make sure it is very very dry. Set aside.

Wash and dry lemon, then zest lemon. Peel and finely chop garlic. Set aside.

Preheat a pan over medium-low heat, once very hot add 1/3 of the butter and olive oil and 1/3 of the shrimp. Don't overcrowd the pan!! Each shrimp should not touch the shrimp next to it. Cook shrimp for 2 minutes on one side, then flip and cook 2 minutes on the other. Repeat this step until all shrimp are cooked. I cooked them in 3 batches total.

Set shrimp aside and add chopped garlic and lemon zest to pan and stir-fry until fragrant. Return cooked shrimp to the pan and stir-fry for about 1 minute.

Serve, sprinkle with freshly chopped dill and sea salt, and drizzle some lemon juice over it.

Nutrition

• Calories: 362 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Cholesterol: 587 mg
• Sodium: 1815 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 47 g