Seared Caper Lemon Shrimp
This lemony, briny shrimp dish is made in a single skillet for easy cleanup. Coming together in minutes, you can get to your table quickly and enjoy your meal!
Makes
Serving size
Ingredients
12 ounces shrimp, deveined and peeled
1 tablespoon olive oil
2 cloves of garlic, minced
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon capers, drained
2 tablespoons parsley, stem and leaves chopped
⅛ teaspoon pepper
Instructions
- Dry shrimp on a paper towel lined plate, removing as much moisture as possible.
- Heat oil in a large skillet over medium heat.
- Once oil is hot, arrange shrimp in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
- Cook until underside of shrimp is golden brown, 1-2 minutes. Turn over and cook until the other side is golden brown, another 1-2 minutes. Remove shrimp from skillet and on to a plate.
- Lower heat to medium-low. Add garlic and cook until fragrant, 1-2 minutes.
- Turn off heat and add lemon juice and zest, capers, parsley, and pepper. Stir to remove any browned bits from the skillet.
- Pour the sauce over the cooked shrimp and serve.
Cooking Tip
This recipe calls for drying the shrimp before cooking. Removing moisture from the outside of the shrimp through drying helps to ensure a nice golden crust develops while cooking and adds a delicious caramelized flavor.
Recipe contributed by Angela J. Foo, MS, RDN, CDN
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