DinnerSeafoodSides

BY CHEF KATIE MIST

Garlic Lemon Shrimp

Protein is so important for us as we start to lose muscle mass. But let's be honest, sometimes it can feel like a full-time job to get the amount of protein we need in a day. This Lemon Garlic Shrimp recipe is not only incredibly fast and beyond flavorful, but it's loaded with protein. With a few very simple ingredients, Chef Katie Mist's perfectly balanced Lemon Garlic Shrimp goes with just about anything -- rice, pasta, salad, you name! All the while, it delivers about 25 grams of protein per serving! Hip hip hooray! We like to serve it with Baby Kale Salad studded with loads of avocado and shaved fennel. If you're feeling inspired, you can double the recipe. It makes the perfect and satisfying quick lunch the next day. Nothing like a little midweek meal hack. We love twofers.

Garlic Lemon Shrimp

Ingredients

• Extra virgin olive oil

• 1 pound shrimp, peeled and deveined (tails on or off, whichever you prefer)

• Salt and pepper to taste

• 3 large cloves garlic, very thinly sliced

• ¾ teaspoon smoked paprika

• 1 teaspoon dried oregano

• 3 tablespoons fresh Italian parsley

• Juice of 1 lemon

Instructions

1. Heat a pan over medium heat.

2. Generously coat with olive oil.

3. Add shrimp in one even layer and season with salt and pepper.

4. Cook for about 2 minutes without moving them around.

5. Add garlic to the pan, then flip the shrimp.

6. Cook for about 30 seconds, then add the spices and cook for another 30 seconds.

7. Stir in lemon juice and parsley and cook for about 1 minute, or until the shrimp are just cooked through. (Shrimp should be opaque.)

8. Season with more salt and pepper if necessary (taste a shrimp and see!).

9. To serve, drizzle the shrimp with good quality extra virgin olive oil.

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