Garlic and Lemon Zest Shrimp Recipe
This easy shrimp recipe, with a 15-minute garlic and lemon zest marinade, is a delicious solution for a fast weeknight dinner.
I’m always sure to buy wild shrimp, as they are better for us, and better for the environment. This recipe is in the Tapas category for me, because it is such a quick dish to make, and an easy dish to pair with store-bought foods such as olives, marinated artichoke hearts, cheese, and wine, to make a simple dinner perfect for hot weather. These shrimp can be broiled, grilled, or cooked stove-top, for a dinner ready in under 30 minutes.
My Favorite Kitchen Tool
This recipe utilizes one of my favorite must-have cooking tools, the microplane zester, for making lemon zest, AND, for my favorite hack, mincing garlic. The microplane creates finely minced garlic perfect for use in many recipe, and clean-up is so easy! No garlic-press cleaning, no trying to get the garlic small enough with your knife, just grate garlic cloves directly over the bowl, and it’s done!
This recipe is a mash-up of souvlaki style Greek marinade from Beth over at Tasty Yummies and Spanish style Garlic Shrimp. This dish is terrific served hot, as well as cold the next day over a salad, or just as a snack.
Clean and devein shrimp. Mince garlic.
Preheat broiler to high. Toss shrimp in a bowl with garlic, oregano, smoked and sweet paprika, red pepper flakes, lemon zest, salt, and oil. Mix well so that shrimp are coated with mixture.
Refrigerate for 15 minutes. (This is totally an optional step, but I find a good time to make a salad, pull out the olives, bread and cheese, or pour yourself a glass of wine.)
Pour shrimp and marinade onto a baking sheet or in a cast iron pan. Broil for 7 minutes, or until pink and done inside. Remember the shrimp will continue to cook once out of the oven, so cook them until they JUST turn pink.
Serve immediately, or if there are leftovers, they are terrific the next day, served cold. Finish with a squeeze of lemon and garnish with lemon wedges.