Candida Diet Friendly Parsley Lemon Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

Candida Diet Friendly Parsley Lemon Garlic Shrimp

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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