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- 1 pound large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon red chili flakes - 1 teaspoon smoked paprika - Salt and black pepper to taste - 2 cups baby spinach - 1 cup cherry tomatoes, halved - Fresh parsley, chopped - Lemon wedges for serving You need fresh shrimp for this dish. Choose shrimp that smell like the ocean. Look for a firm texture and bright color. Olive oil helps the shrimp cook and adds flavor. Use high-quality olive oil for the best taste. Garlic is key! Minced garlic gives a strong, tasty punch. Don’t let it brown, or it can taste bitter. Lemon adds zest and brightens the dish. You will use both the juice and zest for full flavor. Red chili flakes add a touch of heat. Adjust the amount based on your spice level. Smoked paprika gives a nice, smoky flavor. It adds depth and warmth to the dish. For seasoning, salt and black pepper are essential. They bring all the flavors together. Baby spinach adds color and nutrients. It wilts quickly, making it a great addition. Cherry tomatoes add sweetness and juiciness. Halve them for even cooking. Fresh parsley is perfect for garnishing. It adds a fresh, herbaceous note. Lemon wedges are great for serving. They add an extra zing when squeezed over the dish. For the full recipe, check out the detailed instructions on preparing and cooking this meal. Enjoy the burst of flavors in every bite! - Start by prepping the shrimp. Peel and devein them. - Next, pat the shrimp dry with paper towels. This helps them cook well. - Heat a large pan over medium heat. Add the olive oil. - Once the oil is hot, add minced garlic. Sauté until it smells great. - Now, add the shrimp to the pan. Season with salt, pepper, smoked paprika, and chili flakes. - Cook for 2-3 minutes on one side until they turn pink. Flip and cook for another 2 minutes. - Once cooked, pour in lemon juice and add lemon zest. Stir well to coat the shrimp. - Toss in halved cherry tomatoes and baby spinach. Cook for another 2-3 minutes. - The spinach should wilt, and the tomatoes should soften. - Serve hot, garnished with parsley and lemon wedges. For the full recipe, you can check out the complete instructions in the recipe section. Enjoy your meal! - Choosing fresh shrimp: Always look for shrimp that smell like the ocean. Avoid any that smell fishy. Fresh shrimp should be firm and have a shiny shell. If possible, buy shrimp from a trusted source. - Why drying shrimp matters: Dry shrimp helps them sear well. When you pat them dry, they lose extra moisture. This leads to a better texture and more flavor. Wet shrimp can end up steaming instead of getting that nice sear. - Adjusting spice levels with chili flakes: If you like heat, add more chili flakes. Start with one teaspoon, then taste. You can always add more, but you can’t take it out. This way, you control the spice level. - Adding extra herbs for flavor: Fresh herbs can elevate your dish. Try adding fresh basil or cilantro. They add bright flavors that pair well with lemon and shrimp. - Serving suggestions for a beautiful dish: For a stunning plate, use a shallow platter. Arrange the shrimp and veggies in the center. Drizzle the pan juices over the top. This makes the dish look vibrant and inviting. - Using garnishes effectively: Fresh parsley adds a lovely green touch. Scatter it over the dish just before serving. Lemon wedges not only look nice but also add zest when squeezed. They make the dish pop with color and flavor. {{image_4}} You can swap shrimp for chicken or tofu. Chicken cooks well and adds protein. Tofu gives a nice texture and is great for vegans. For veggies, try zucchini, bell peppers, or asparagus. Each adds a unique taste and color. Citrus options can change the flavor. Try lime or orange juice for a twist. You can also add spices like cumin or coriander. Fresh herbs like basil or cilantro can brighten the dish, making it more vibrant. You can grill the shrimp for a smoky flavor. Grilling gives a nice char and is fun for summer meals. If you prefer, you can pan-fry it like the recipe suggests. One-pan meals save time and clean-up, making cooking easier. To keep your leftover shrimp fresh, place them in an airtight container. Make sure to cool the shrimp to room temperature before sealing. This helps prevent moisture build-up, which can cause spoilage. Cooked shrimp can last in the fridge for 3 to 4 days. If you notice any off smells or changes in texture, it's best to discard them. If you want to save shrimp for later, freezing is a great option. Place the shrimp in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. Remove as much air as possible before sealing. Properly frozen shrimp can last for up to 3 months. When you're ready to eat, thaw the shrimp in the fridge overnight. To reheat, place them in a skillet over low heat. Add a splash of water or olive oil to help with moisture. Cook until heated through, ensuring they don’t become tough. Enjoy your flavorful shrimp! For the full recipe, check out the details above. How to tell when shrimp are fully cooked? You can tell shrimp are cooked when they turn pink and opaque. They will also curl into a C shape. If they look gray or feel soft, they need more time. Cooking shrimp too long makes them tough, so keep a close eye on them. Can I make this recipe without garlic? Yes, you can skip the garlic if you want. The dish will be less flavorful, but you can add other spices. Consider using onion powder or fresh herbs for a different taste. What to serve with one-pan lemon garlic shrimp? I love serving this shrimp with rice or pasta. They soak up the lemon and garlic sauce well. You can also add a fresh salad for crunch and color. Is this dish suitable for meal prep? Absolutely! This dish stores well in the fridge. You can make it ahead and reheat it. Just be careful not to overcook the shrimp when reheating. Can I use frozen shrimp for this recipe? Yes, frozen shrimp work great. Just thaw them before cooking. Pat them dry to help them sear nicely. This helps keep the flavors bright. What are some low-carb side dishes to pair with it? Try serving it with zucchini noodles or cauliflower rice. Both are low in carbs and taste great with shrimp. You can also add steamed broccoli or asparagus for extra veggies. In this blog post, I detailed a tasty shrimp dish using simple ingredients. You learned about the main ingredients, preparation steps, and cooking process, along with tips to enhance flavor. I also shared variations you can try and how to store leftovers for later enjoyment. Remember, this dish is both easy to make and delicious. You can adapt it to fit your tastes. Enjoy cooking and experimenting with flavors that you love!

- One-Pan Lemon Garlic Shrimp

Discover the deliciousness of One-Pan Lemon Garlic Shrimp, your perfect quick and flavorful meal! This easy recipe combines fresh shrimp with zesty lemon, vibrant veggies, and aromatic garlic for an unforgettable dish that will impress everyone at the table. Ready to whip up a tasty weeknight dinner in just minutes? Click through to explore the full recipe and enjoy every burst of flavor!
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Ingredients
  

1 pound large shrimp, peeled and deveined

3 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon red chili flakes (adjust to taste)

1 teaspoon smoked paprika

Salt and black pepper to taste

2 cups baby spinach

1 cup cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prep the Shrimp: If the shrimp are not prepped, begin by peeling and deveining them. Using paper towels, pat the shrimp dry to remove excess moisture, which will help them sear properly.

    Heat the Pan: Place a large skillet over medium heat and add the olive oil. Allow it to heat until shimmering but not smoking.

      Sauté the Garlic: Carefully add the minced garlic to the hot oil. Sauté for approximately 30 seconds, stirring constantly until fragrant. Avoid browning the garlic to prevent a bitter flavor.

        Cook the Shrimp: Arrange the shrimp in a single layer in the skillet. Season generously with salt, black pepper, smoked paprika, and red chili flakes. Cook for 2-3 minutes on one side until they begin to develop a pink hue. Flip the shrimp and cook for an additional 2 minutes until fully cooked and opaque.

          Add Lemon: Once the shrimp are fully cooked, pour in the fresh lemon juice and add the lemon zest. Gently stir to combine the flavors, tossing the shrimp for another minute to ensure they are well coated in the lemon garlic mixture.

            Incorporate Veggies: Add the halved cherry tomatoes and baby spinach to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach wilts and the tomatoes soften slightly, releasing their juices.

              Serve and Garnish: Remove the skillet from the heat. Taste and adjust the seasoning if needed. Garnish the shrimp with freshly chopped parsley and serve immediately with lemon wedges on the side for an extra zesty kick.

                - Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  Presentation Tips: For a beautiful presentation, serve the shrimp and veggies in a shallow platter, drizzling the remaining pan juices over the top. Scatter extra parsley for color and place lemon wedges around the dish for added visual appeal.