Shrimp is one of my most favorite seafood to cook and eat. It’s simple and fast.
Lemon, Garlic, Thyme Shrimp
This is a very garlicky and tasty shrimp. It is quick, simple and easy to make. Great for any weeknight eats when you are pressed for time - aren't most of us.
- 2 Pounds Extra Large Shrimp
- 1 Lemon Medium to large size
- 6 Garlic cloves finely chopped
- 2 Teaspoons Fresh thyme finely chopped
- 1 Teaspoon Kosher salt
- 1 Teaspoon Fresh ground black pepper
- 2 - 3 Tablespoons Olive Oil
Clean the shrimp; remove the shells and veins
Rinse the shrimp and pat dry with paper towels (don't skip this step)
Zest the lemon and juice the lemon
In a large sauce pan, heat the oil over medium heat
Add the garlic and thyme. Cook until fragrant, about one minute (do not brown the garlic)
Add the shrimp and black pepper to the pan. Use a wooden or silicone spoon to coat the shrimp with the garlic and thyme
Turn the heat to high and cook the shrimp for two minutes
Add the salt, lemon zest and juice - mix to coat the shrimp.
Cook for another two to three minutes until the shrimps are no longer pink
Remove the cooked shrimp to a serving bowl and garnish with fresh thyme leaf
I love to cook with lots of garlic, so if garlic isn't your thing you can use fewer. In this recipe I use thyme, however you can substitute parsley or cilantro.
When I'm cooking, especially if I'm in a rush, I like to lay out all my ingredients before I start the fire; this ensures you don't forget any ingredients.
My son has a lot of seafood allergies and shrimp is one of the very few seafoods he can eat without having an allergic reaction.