Light Lemon Shrimp Dinner
This light and refreshing lemon shrimp dinner comes together in just minutes, making it perfect for a quick weeknight meal. Plump shrimp are seared and then tossed in a vibrant lemon and broth sauce.
Equipment
- large skillet
- paper towels
- wooden spoon
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined fresh or frozen, thawed
- 2 tablespoons olive oil
- 1/2 cup chicken or vegetable broth
- 1/4 cup fresh lemon juice preferably freshly squeezed for the best flavor
- 1 tablespoon fresh parsley, chopped for garnish, optional but recommended
- Salt and freshly ground black pepper to taste
Instructions
Cooking Steps
- Pat the peeled and deveined shrimp dry with paper towels and season them with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until it shimmers.
- Add shrimp to the skillet in a single layer and cook for 1-2 minutes per side until pink and opaque; set aside.
- Reduce heat to medium, add broth to the skillet, scraping up browned bits, and simmer for 1-2 minutes to reduce slightly.
- Stir in the fresh lemon juice and continue to simmer for another minute.
- Return the cooked shrimp to the pan and toss gently to coat them in the sauce.
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the sauce for a subtle kick. This dish pairs wonderfully with a side of rice or a light green salad.