- 2 tablespoons olive oil
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 3 garlic cloves, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons minced fresh parsley
- Hot cooked pasta or rice
- In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Garlic Lemon Shrimp
"Easy and tasty! We enjoyed this recipe. Next time I will use less cumin and double the sauce. Will definitely make this again and again!"
"Great recipe!!! This came together so quick and the whole family loved it!"