Zesty shrimp with fresh lemon, garlic, and herbs served over pasta or veggies for a light, bright meal.
# 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 (about 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 (e.g., berries or orange segments)
# How to Make It:
01 - Combine shrimp, 2 tbsp olive oil, minced garlic, sea salt, black pepper, lemon zest, and 1 tbsp lemon juice in a medium bowl; marinate for 10 minutes.
02 - Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat; add sliced garlic and cook for 30 seconds until fragrant.
03 - Place marinated shrimp in the skillet in a single layer; cook 1–2 minutes per side until pink and opaque, then remove with a slotted spoon.
04 - Add broth and lemon juice to the skillet, scraping browned bits; simmer for 2 minutes to reduce slightly.
05 - Stir in parsley, dill, basil, and crushed red pepper flakes if desired; return shrimp to skillet, toss to coat, and cook 1 minute more.
06 - Plate shrimp and sauce over pasta, zucchini noodles, or cauliflower rice; garnish with lemon wedges and optionally top with Greek yogurt and fresh fruit.
