You won’t believe how easy this can be. 🦐🍤
Most shrimp is frozen soon after being caught, so the freshest-tasting shrimp is the kind you buy in the freezer aisle rather than the thawed stuff at the supermarket fish counter. Unless you know and trust your fish monger.
Thaw it yourself just before you need it.
Remove the shrimp out of its package, put it in a bowl or colander in the sink, and run cold water over them for about 5 minutes. Toss the shrimp occasionally to make sure they are all exposed to the cold water. You will know that the shrimp is thawed and ready when they are no longer frozen solid but soft, easily bendable, and slightly translucent. This will only take a few minutes. Pat the shrimp dry with a paper towel.
🦐Heat olive oil & butter in a large skillet over medium high heat.
🦐In a bowl add the shrimp, salt, lemon pepper and toss to coat.
🦐Add chopped shrimp and garlic to the hot pan and cook for about 2 minutes on each side, turning once midway, until shrimp is pink and cooked through. Squeeze the lemon juice and sprinkle parsley and toss.
🦐Remove shrimp from the skillet and serve immediately as an appetizer or with pasta or rice.
Ingredients
Directions
Remove the shrimp out of its package, put it in a bowl or colander in the sink, and run cold water over them for about 5 minutes. Toss the shrimp occasionally to make sure they are all exposed to the cold water. You will know that the shrimp is thawed and ready when they are no longer frozen solid but soft, easily bendable, and slightly translucent. This will only take a few minutes. Pat the shrimp dry with a paper towel.
🦐Heat olive oil & butter in a large skillet over medium high heat.
🦐In a bowl add the shrimp, salt, lemon pepper and toss to coat.
🦐Add chopped shrimp and garlic to the hot pan and cook for about 2 minutes on each side, turning once midway, until shrimp is pink and cooked through. Squeeze the lemon juice and sprinkle parsley and toss.
🦐Remove shrimp from the skillet and serve immediately as an appetizer or with pasta or rice.