A zesty shrimp dish infused with lemon and fresh herbs, served with light sides for an easy, refreshing meal.
# What You'll Need:
→ Shrimp and Marinade
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
→ Lemon Herb Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons extra-virgin olive oil
10 - 2 cloves garlic, thinly sliced
11 - 1/2 cup low-sodium chicken or vegetable broth (120 milliliters)
12 - Juice of 1 large lemon (about 3 tablespoons)
13 - 1/4 cup fresh parsley, finely chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh basil, chopped
16 - 1/4 teaspoon crushed red pepper flakes (optional)
→ To Serve
17 - 4 cups cooked whole grain pasta, zucchini noodles, or cauliflower rice
18 - Lemon wedges
19 - 1/2 cup Greek yogurt (optional)
20 - 1 cup fresh fruit (such as berries or orange segments)
# How to Make It:
01 - Combine shrimp, 2 tablespoons olive oil, minced garlic, sea salt, black pepper, lemon zest, and 1 tablespoon lemon juice in a medium bowl. Toss to coat evenly and set aside for 10 minutes.
02 - Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced garlic and sauté for 30 seconds until fragrant.
03 - Add marinated shrimp to the skillet in a single layer. Cook 1 to 2 minutes per side until pink and opaque. Remove shrimp with a slotted spoon and set aside.
04 - Pour in broth and lemon juice. Scrape up any browned bits from the skillet. Simmer for 2 minutes to slightly reduce.
05 - Stir in parsley, dill, basil, and red pepper flakes if using. Return shrimp to the skillet and toss to coat. Cook for 1 minute more, then remove from heat.
06 - Divide shrimp and sauce over pasta, zucchini noodles, or cauliflower rice. Top with Greek yogurt if desired and garnish with lemon wedges and fresh fruit on the side.
