Lemon Garlic Shrimp
Easy dinner that you can make in less than 30 minutes. The fresh lemon juice and garlic are the perfect combination to bring the flavor of shrimp to the next level.
Equipment
- Mixing bowl
- Skillet
- Tongs
- Wok or wide pan for stir-frying
Ingredients
- 12 oz. jumbo shrimp, about 20 count, thawed
- 5 garlic cloves, minced, divided
- Juice of one lemon, about 1 tablespoon
- Zest one lemon about 1 teaspoon
- 1 teaspoon fine sea salt
- 1/2 ground black pepper
- 2 tablespoons olive oil, more for stir-frying
- 2 tablespoons unsalted butter
- 2 cups broccoli florets
- 1 carrot, peeled and julienne
Instructions
- In a large bowl, combine the shrimp, 1/2 of minced garlic, lemon juice, lemon zest, salt, and ground pepper. Toss to coat the shrimp evenly.
- Heat the skillet with oil, and add the butter. Once the butter is melted add the shrimp and cook until opaque for about 30 seconds on each side. Set them aside.
- STIR FRY THE VEGGIES: In the same pan or wok, add more oil if the pan starts drying. Add the rest of the garlic, and cook until slightly browned. Add the broccoli, carrot, and soy sauce, and stir-fry until the veggies are crisp-tender. See NOTE #1
- Place the shrimp and stir-fry veggies over cooked rice. Serve warm. See NOTE #2
Video
Notes
NOTE #1: Crisp-tender means to cook the veggies to the point where they are still slightly firm and have a nice crunch but are not completely raw.
NOTE #2: HOW TO COOK JASMINE WHITE RICE
- Place the desired amount of rice in a fine mesh strainer and rinse it under cold water. This helps remove excess starch and any impurities.
- Add 1 1/4 cups of water to the saucepan for every cup of rice. Place it over high heat and bring to a boil. Stir the rice once to ensure it doesn't stick to the bottom of the pan. Once the water has come to a boil, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to simmer for 10-12 minutes or until the water has been absorbed.
- Once the rice is cooked, remove the saucepan from the heat and let it sit for 5-10 minutes. This allows the rice to steam and become fluffy.