Happy Friday All! So full disclosure I’ve actually made this one twice now, but the first go around I was simply so ravenous that taking pictures of the whole prep process just wasn’t feasible. We’ve all been there, right? Those times where nothing can stand between you and eating. BUT I cooked it again so that should speak to how yummy it is. I stumbled upon this recipe as I was in search of a lemon garlic shrimp recipe with a little different spin than I had made before. This one not only fit the bill but added a creole spin to it. BONUS! It is also pretty easy peasy with 4 servings in just 30 minutes. I’m confident it will be a do over recipe for you too.
- 1 lb shrimp, shelled and deveined ( I de-shelled the shrimp, matter of preference)
- 1 1/2 TBSP minced garlic
- 1 TBSP Creole seasoning ( I used Lite Tony Chachere’s)
- 1 red bell pepper, finely chopped
- 2 TBSP olive oil (recipe called for vegetable oil, but I can’t get enough of OO!)
- Juice of 2 lemons
- 1/4 C chopped parsley (I used a few TBSP dry parsley)
1. In a medium bowl, toss shrimp with Creole seasoning, red pepper, and garlic until the shrimp is evenly coated.
2. In a large skillet, heat oil over a medium high heat. Add your shrimp and red pepper mixture and cook on each side until shrimp is just white throughout. This takes around 2-3 minutes each side.
3. Add lemon juice and parsley, stir, and serve.