Homedinner Spicy Lemon Garlic Shrimp

Spicy Lemon Garlic Shrimp

Posted in : dinner, easy, food, recipe on by : Jeanette Rueb Tags: , , , , ,

I don’t often make posts that are single-serving dishes, but today, I ended up cooking for myself and, well, here we are! Usually, when it’s just me, I make soup or a sandwich (or a bag of popcorn) and call it dinner. Other times, I go shopping in my mom’s freezer and head home with some extra pieces of frozen fish or meat to experiment with. That’s how the bag of shrimp ended up in my kitchen.

Since I’m trying to cut back on calories (go ahead, laugh; I’m a baker and I’m trying to cut back on calories), I decided that my initial plan to just make lemon pepper shrimp and pasta probably wasn’t the healthiest choice. I sifted through my pantry and found some brown rice and quinoa, so I set that aside, and then I took a step back and just sort of stared at my spice rack for a while.

Eventually, I ended up deciding on a pseudo-Thai flavor profile, and I started throwing stuff into pans and bowls. In the end, I had a yummy dinner that… honestly… I wish had more carbs. I’m Italian. Carbs are the cornerstone of my life. Without them, I just don’t know what to do. Still, carbs or no, this dish is sure to make your taste buds happy!

8 Jumbo shrimp (shelled)
1 tsp Ground black pepper
2 tsp Cayenne pepper
1 tsp Ground ginger
1 tbsp Soy sauce
1 tsp Lemon grass
1 clove Garlic
1 tbsp Toasted sesame oil
2 tbsp Lemon juice

In a small bowl, toss the shrimp in the black pepper, cayenne, ginger, and soy sauce. Meanwhile, in a small frying pan, heat up the garlic and lemon grass for 3-5 minutes over medium high heat, then add in the oil about a minute before adding in the shrimp.

Cook the shrimp until they turn pink (about 5-10 minutes), constantly stirring them and turning halfway through. Once the shrimp is pink and cooked through, squeeze the juice of half a lemon (about 2 tbsp) over the shrimp and remove the pan from the heat. Serve over rice, using the sauce in the pan as a dressing.

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