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sauteed shrimp recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: High-Protein, Dairy-Free
Description
This easy sauteed shrimp recipe is a family-friendly, high-protein meal ready in minutes, featuring tender shrimp with garlic, paprika, and a vibrant gremolata. It is a versatile and gourmet-tasting dish perfect for quick weeknight dinners or healthy meals.
Ingredients
- 450 g (1 lb) large shrimp (16/20 count), peeled, deveined, tails on or off
- 3 tablespoons extra virgin olive oil, divided
- 3 cloves fresh garlic, minced
- 30 g (0.25 cup) finely diced red onion
- 2 tablespoons fresh lemon juice, divided
- 30 g (0.5 cup) fresh parsley, finely chopped
- 15 g (0.25 cup) fresh cilantro, finely chopped
- 7 g (2 tablespoons) fresh mint, finely chopped
- 2.5 mL (0.5 teaspoon) sea salt
- 1.25 mL (0.25 teaspoon) freshly ground black pepper
- 5 mL (1 teaspoon) smoked paprika
- 5 mL (1 teaspoon) sumac
- 60 mL (0.25 cup) vegetable broth
- 30 g (0.25 cup) toasted pine nuts
Instructions
- Prep The Shrimp: Pat the 450 g (1 lb) shrimp thoroughly dry with paper towels. In a medium bowl, toss the dried shrimp with 2.5 mL (0.5 teaspoon) sea salt, 1.25 mL (0.25 teaspoon) black pepper, 5 mL (1 teaspoon) smoked paprika, and 5 mL (1 teaspoon) sumac until each piece is evenly coated.
- Prepare The Gremolata: In a small bowl, combine the finely chopped parsley, cilantro, mint, and very finely diced red onion. Add the toasted pine nuts, 15 mL (1 tablespoon) fresh lemon juice, and 15 mL (1 tablespoon) extra virgin olive oil. Stir gently until well combined and fragrant, then set aside.
- Heat The Pan: Heat 15 mL (1 tablespoon) of olive oil in a large skillet or frying pan over medium-high heat until it shimmers.
- Cook Shrimp In Batches: Add half of the seasoned shrimp in a single layer to the hot pan, ensuring not to overcrowd. Sauté for 1 to 2 minutes per side, until the shrimp turn opaque pink, start to curl, and are just cooked through. Transfer the cooked shrimp to a clean plate and repeat with the remaining 15 mL (1 tablespoon) of olive oil and the rest of the shrimp.
- Sauté The Garlic: Once all shrimp are cooked and removed, reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until it smells fragrant and sweet, being careful not to let it brown.
- Build The Pan Sauce: Pour in the 60 mL (0.25 cup) vegetable broth and the remaining 15 mL (1 tablespoon) fresh lemon juice. Bring this to a gentle simmer, actively scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 1 minute until the sauce slightly reduces and looks glossy.
- Combine And Serve: Return all the cooked shrimp to the skillet and toss gently to coat them in the rich pan sauce. Remove from heat immediately to prevent overcooking. Arrange the shrimp on a warm plate, spooning the vibrant gremolata generously over and around the shrimp. Drizzle any remaining glossy pan sauce over the dish.
Notes
To prevent rubbery shrimp, do not overcook; remove as soon as they turn opaque pink and form a gentle (C) shape. Ensure your pan is hot enough and shrimp are patted very dry to achieve a good sear and prevent a watery sauce. For variations, add red pepper flakes for heat, swap herbs like dill or basil, or stir in spinach or cherry tomatoes for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 112 g (0.25 of recipe)
- Calories: 250 calories
- Sugar: 1 g
- Sodium: 435 mg
- Fat: 16 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 180 mg