Cooked shrimp was on sale at the grocery store, so I whipped up a simple, delicious lunch. It’s tough to get up the urge to cook for just one person, but this dish is a snap to make and clean up. It easily scales up to serve more. The lemony tartness fuses with the rich butter to set off fireworks in your mouth—I will be making this one again and again.
Garlic Shrimp with Herbed Lemon Butter
- 1/2 cup cooked shrimp, peeled and deveined, with tails removed
- 1 tablespoon butter
- 1 garlic clove, minced
- 1-2 tablespoons fresh squeezed lemon juice (~1/2 lemon)
- dash of dried dill weed
- salt and pepper to taste
- Saute the butter and minced garlic in a pan over medium/low heat.
- Once the garlic starts to brown, add the lemon juice and shrimp.
- Sprinkle on some dill, and add salt and pepper to taste.
- Turn the heat up another notch or two to medium and cook for 3-4 minutes.
- Flip the shrimp and cook for an additional minute. (Since the shrimp is already cooked, you just want to heat it up in the sauce.)
- Serve. (I like to eat it in a bowl so the shrimp can soak up the butter sauce.)
This would be great on top of spaghetti squash, the Specific Carbohydrate Dieter’s “pasta.” I can also imagine this shrimp on top of a salad for an extra punch of protein, with the herbed lemon butter as a dressing.