Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 cup heavy cream
- ½ cup chicken broth (halal-certified or vegetable broth)
- 1 tablespoon butter (halal)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon dried oregano (optional)
- A pinch of red pepper flakes (optional, for a slight kick)
Ingredient Highlights for Creamy Lemon Garlic Shrimp
- Shrimp: Shrimp is the star of this dish, providing a delicate, slightly sweet flavor and a tender texture when cooked properly. You can use fresh or frozen shrimp, but ensure it is halal-certified.
- Heavy Cream: This adds richness and creaminess to the sauce, making the dish indulgent and satisfying.
- Garlic: Garlic adds a wonderful savory depth to the sauce, enhancing the other flavors.
- Lemon: Fresh lemon juice and zest give the dish a vibrant, zesty flavor that cuts through the richness of the cream, making it feel light and refreshing.
- Olive Oil and Butter: These fats help cook the shrimp while adding a rich, flavorful base for the sauce.
- Fresh Parsley: Fresh parsley adds a burst of color and freshness, as well as a mild herbaceous flavor to balance the richness of the dish.
Instructions
Preparing the Shrimp:
- Prep the Shrimp: If you’re using frozen shrimp, make sure they are thawed. Peel and devein the shrimp if they haven’t already been prepared. Pat them dry with paper towels to ensure they sear properly.
- Season the Shrimp: In a bowl, season the shrimp with salt, pepper, and a pinch of red pepper flakes (if using) for a touch of spice. Toss to coat evenly.
Cooking the Shrimp:
- Heat Olive Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and are just cooked through. Be careful not to overcook the shrimp. Once done, transfer the shrimp to a plate and set aside.
- Sauté the Garlic: In the same skillet, add the remaining tablespoon of olive oil and butter. Stir until the butter is melted. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
Making the Creamy Sauce:
- Add the Liquids: Pour in the chicken or vegetable broth, scraping any bits off the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly. Then, add the heavy cream, lemon juice, and lemon zest. Stir to combine.
- Simmer the Sauce: Bring the sauce to a gentle simmer over medium heat. Let it cook for about 5 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Combining the Shrimp and Sauce:
- Return the Shrimp to the Pan: Add the cooked shrimp back to the skillet. Stir gently to coat the shrimp with the creamy sauce. Let everything cook together for another 2-3 minutes, allowing the flavors to meld.
- Taste and Adjust Seasonings: Taste the sauce and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Garnishing and Serving:
- Garnish and Serve: Once everything is well combined and heated through, remove the skillet from the heat. Sprinkle fresh parsley on top for garnish. Serve immediately with your choice of side, such as pasta, rice, or steamed vegetables.
- Prep Time: 10minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 400
- Fat: 25g
- Carbohydrates: 8g
- Protein: 30g