GARLIC AND LEMON SHRIMP

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I make this either Christmas or New Years. I might have posted it long time ago



EASY LOW-CARB GARLIC AND LEMON SHRIMP



yield 4 SERVINGS prep time 5 MINUTES cook time 6 MINUTES total time 11 MINUTES


INGREDIENTS


1 lb. jumbo shrimp, thawed if frozen (see notes)

2 T olive oil (see notes)

1 T butter

2 T finely minced garlic

2 T fresh-squeezed lemon juice

1 T lemon zest (or a little less if you’re not that fond of lemon zest)

sea salt to taste (I did not use much salt)


INSTRUCTIONS



If using frozen shrimp thaw them over night in the refrigerator. Drain shrimp and pat dry.

Zest one large lemon and then squeeze the juice, to yield at least 2 T juice and close to 1 T lemon zest. Finely mince garlic cloves to make 2 T minced garlic.

Heat the oil over medium high heat and then melt the butter, using a large heavy pan. (I used a pan that was nice enough to serve the shrimp from, which helps keep them hot.) Add the shrimp in a single layer and cook just until they start to turn pink at the edges, not more than 1-2 minutes.

Turn shrimp over quickly and add the minced garlic. Continue to cook until shrimp are barely firm, probably not more than 3-4 minutes more. (Don’t overcook; the shrimp will continue to cook a little in the hot pan.)

Turn off heat and add the lemon juice, lemon zest, and salt as desired and stir to coat shrimp. Serve immediately.


I used 21-25 per pound size, which was good for this recipe. Buy pre-peeled shrimp or peel them when they have thawed. Use the ratio of butter and olive oil you prefer, but be careful if you use all or mostly butter as it burns more easily than olive oil. I always put a little Olive Oil in with the butter to prevent burning.