Zippy Summer Shrimp284 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do tend to always use the largest shrimp I can get my hands on, they seem to have the best flavor to them! Once complete, feel free to serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish. This one compliments them all!” - by REBECCADK
Original recipe yields 2 pounds
- Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.
Amount Per Serving (6 total)
- 238 cal
- 13.9 g
- 2.2 g
- < 1%
Based on a 2,000 calorie diet
Reviews (284)Rate This Recipe
"SO easy. I used the frozen cooked shrimp to make it even easier. I thawed them and removed the tails then heated them up in the saute pan with red pepper flakes, cayenne pepper, salt, olive oil, garli..." See morec and lemon juice. Really good with some veggies and rice."
"Just a note, this recipe is best when using patially peeled and deveined shrimp, it helps keep the flavor soaked in! Enjoy!..." See more"
"This was very good. The flavors are balanced and you can even go a little overboard with any of the spices according to taste and not ruin anything. In my case, I added a bit more lemon juice and basi..." See morel as I like that combination a lot. I made some stir fried veggies on the side and used the same recipe on those meant for the shrimp. Both then went on top of some pasta and it was awesome! "
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