Vibrant shrimp tossed in lemon, garlic, and fresh herbs for a light, citrus-infused Mediterranean dish.
# What You'll Need:
→ Shrimp & Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - Zest of 1 lemon
07 - 1 tbsp fresh lemon juice
→ Lemon Herb Sauce
08 - 2 tbsp unsalted butter
09 - 2 tbsp extra-virgin olive oil
10 - 2 cloves garlic, thinly sliced
11 - 1/2 cup low-sodium chicken or vegetable broth
12 - Juice of 1 large lemon (approximately 3 tbsp)
13 - 1/4 cup fresh parsley, finely chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh basil, chopped
16 - 1/4 tsp 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 for topping
20 - 1 cup fresh fruit such as berries or orange segments
# Directions:
01 - In a medium bowl, combine shrimp with olive oil, minced garlic, salt, pepper, lemon zest, and lemon juice. Marinate for 10 minutes.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add sliced garlic and sauté for 30 seconds until fragrant.
03 - Add marinated shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Pour broth and lemon juice into the skillet, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
05 - Add parsley, dill, basil, and red pepper flakes if using. Return shrimp to skillet and toss to coat. Cook 1 more minute then remove from heat.
06 - Place shrimp and sauce over pasta, zucchini noodles, or cauliflower rice. Top with Greek yogurt and fresh fruit, garnish with lemon wedges.
