Lemon Garlic Shrimp

The other day I picked up some frozen shrimp at our local Costco & have been thinking up new ways to create a unique dish . This Lemon Garlic Shrimp recipe turned out to be a very successful meal so I knew I had a winning recipe to share with my readers.

I slivered whole garlic cloves but it would be even more of a time saver to use bottled minced garlic. To equal 1 garlic clove, you would need 1 teaspoon of minced garlic. If you don’t like cilantro ( which I can’t imagine) you could substitute with Italian flat leaf parsley.

This recipe makes enough for 2 people as a stand alone main course but you can extend it to feed 4 people if you use the Lemon Garlic Shrimp dish as a topping for pasta or cauliflower rice. I recommend using cauliflower rice if you are on the Ageless Body Program or trying to keep your carbohydrate count low.

Lemon Garlic Shrimp

Ingredients

3 tablespoons butter
2 tablespoons extra virgin olive oil
4 large or 6 small garlic cloves, slivered
½ teaspoon crushed red pepper flakes
450 grams (1 pound) raw shrimp, peeled
Juice of 1 lemon
1 lemon sliced
¼ cup dry white wine
¼ cup fresh cilantro
Freshly ground black pepper

Method

Heat butter & olive oil in a small wok or large skillet until hot. To this, add the slivered garlic & red pepper flakes. Cook & stir quickly about 30 seconds. Add white wine & shrimp. Cook for 3-4 minutes until the shrimp is pink. Stir in the lemon juice & cilantro. Once heated through garnish with the lemon slices & freshly ground pepper. Heat for 30-60 seconds through on a lowered heat. Serve in a serving bowl over your favorite pasta or cauliflower rice.