Anti Inflammatory Parsley Lemon Garlic Shrimp
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 3 tbsp extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ⅓ cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp thoroughly dry with paper towels, then season evenly with the salt and black pepper.
- 2
Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 1½ minutes, until the undersides are pink and opaque. Flip with tongs and cook for 30 to 60 seconds more, until the shrimp are opaque throughout and reach 145°F (63°C) on an instant-read thermometer. Transfer to a plate.
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