Lemon Herb Sautéed Shrimp
Quick, zesty, and perfect for weeknight dinners or easy entertaining—no grill needed!
Ingredients:
- 1½ lbs large shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic minced
- Zest and juice of 1 lemon
- 1 tsp dried oregano
- 1 tbsp fresh parsley chopped
- Salt and pepper to taste
- Optional: pinch of red pepper flakes for heat
Instructions:
- Pat the shrimp dry with a paper towel and season with salt, pepper, and oregano.
- Heat olive oil and butter in a large skillet over medium heat.
- Add garlic and sauté for about 30 seconds, until fragrant.
- Add the shrimp in a single layer. Cook 2–3 minutes per side, until pink and opaque.
- Stir in lemon juice, zest, and parsley. Toss to coat.
- Remove from heat and serve immediately.
To Serve:
- Spoon over couscous or quinoa, with fresh veggies, like cucumber and tomatoes. I tossed the cooked and cooled couscous with diced cucumber, tomato, feta, and kalamata olives, along with a red wine vinaigrette for a light salad.
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