Lemon-Garlic Shrimp


  • 3 tablespoons olive oil
  • 4 large Garlic cloves, minced
  • 1 1/2 tablespoons freshly grated ginger root
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound large raw shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons medium dry sherry
  • 1/2 teaspoon paprika
  • Flat-leaf Parsley


In a large skillet over medium heat, sauté the Garlic, ginger and crushed red pepper in olive oil for a minute or so. Raise the heat to high and add the shrimp, lemon juice, lemon zest, sherry and paprika. Sauté while stirring and flipping the shrimp until the shrimp turn pink. Season to taste with salt and pepper and garnish with Parsley sprigs and/or chopped Parsley. Serve with linguine (add a ladle of the hot pasta liquid), or with a nice green salad and warm, crusty bread. (We served the shrimp with Asparagus Rafts when we created the shrimp recipe and it was a wonderful combination.) Serves 4 (or less depending on how you serve it and how hungry they are).

Garlic | Parsley