I adore Shrimp in Lemon and Garlic Sauce. Lemon , garlic, and butter sauce is the best in shrimp dishes. This is one of our favorite shrimp recipes, and I serve it usually over creamy pasta. It is absolutely HEAVENLY! 

These shrimp go incredibly well with spaghetti squash, over-bowl greens, zoodles, cauliflower rice, and zucchini noodles. If none of those appeal to you, which I would be shocked if it doesn’t, but lets pretend, then grab a loaf of Italian or French bread and dip it in before eating.

Let me tell you, friends, you should most definitely try it.

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I could have done that in the past or I could not. These have the nicest flavor and scent, by far. You must try this recipe since it is incredibly simple and delicious.

I frequently make this when my spouse and I do dates at home. Also, when we have guests who do not have allergies, you can find this dish along with pasta on our table.  The most memorable memories are made over a meal!

Seafood recipes you might like:

Shrimp Rice Bowls

Classic Beer Battered Fried Fish

Easy Shrimp and Grits

If you decide to make these Easy Salmon Rice Bowls please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

 Also, check my Amazon store. I am Amazon affiliated and I add things that I love, use, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

Yield: 4 SERVINGS

Shrimp in Lemon and Garlic Sauce

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Shrimp in Lemon and Garlic Sauce Recipe

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 5 tablespoons unsalted butter
• 2 pounds shrimp, with a tail peeled and deveined
• 1/4 teaspoon sea salt, or to taste
• 1/8 teaspoon black pepper
• 3-5 cloves garlic minced
• 1/2 tablespoon dried parsley
• 1 tablespoon lemon juice, use ripe Lemon
• 1/4 teaspoon organic tumeric powder optional, read notes
• 1 teaspoon lemon zest

GARNISH

• Fresh chopped parsley

Instructions

1. Clean, peel, and devein shrimp then pat dry with a kitchen paper towel. If you want to save time you can get already deveined and peeled shrimp.
2. Melt 2 tablespoons of unsalted butter in a skillet over medium heat.
3. To the butter add cleaned, shrimp and season the shrimp with sea salt and ground black pepper, to taste.
4. Cook for about two minutes on each side, the shrimp is cooked when it turns completely pink, make sure to stir; Remove from the pan and set aside on a platter or a plate.
5. Add the remaining 3 tablespoons of unsalted butter to the skillet, then add the garlic and cook for about one minute.
6. Add lemon juice, and turmeric powder. Cook, while slightly moving the skillet or just stir the butter, garlic, lemon juice, and turmeric together.
7. Cook it for a couple of minutes at medium-high temperature, continuously stirring.
8. Return the shrimp back to the skillet and stir to coat the shrimp with the butter mixture and cook for an additional minute or so. Add lemon zest and stir again. This is just to combine all the flavors and allow the shrimp to soak in the lemony flavor.
9. Take off the heat. Taste test, and add more salt or lemon juice to please your taste buds.
10. Garnish with parsley if you desire. The best served over pasta.

Notes

I add turmeric powder for the color, plus it got amazing health benefits. It is, of course, optional.

If the shrimp are precooked and frozen, thaw them first completely. Submerge the shrimp under cold water and let it sit until defrosted for about 10-15 minutes. Then take kitchen paper towels and make sure to dry the shrimp completely before cooking it.

if it is pre-cooked you don't need as much time to cook on each side. Just make a sauce and toss pre-cooked shrimp in it to heat it through.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 411Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 517mgSodium: 2285mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 1gProtein: 52g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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I don’t know about you, but I am a sandwich person.
One of my top 5 of my favorite sandwiches would be this amazing smoked salmon bagel sandwich.

I devour it and to be honest, I could never become tired of eating this kind of sammie. I called this a lazy Friday dinner because it was quick and no cooking required, but everyone loved it. It is perfect any day of the week as well as for parties.

They are in a way fancy, but not really if you know what I mean?! I am just in love with this delightful sandwich so that’s why I’ve decided to share it here on my blog.

Of course, creating a sandwich is something that should be personalized. I love building it myself, as for the rest of my fab family, I ask what they want because we are pretty darn serious when it comes to building a sandwich.

Sometimes, I would just display or set it on the cutting board,  sort of like a charcuterie board so they could build their bagel sandwiches. Lately, we have been enjoying those very much, and let me tell you, we all love it. 

Well, I just love making this for my family and I hope you will try to make it too.

If you get inspired by my post and want to make Smoked Salmon Bagel Sandwiches, please tag me on SOCIAL MEDIA, so I can see your tasty creations. Thanks for your support! Don’t forget to follow me on Instagram, Facebook or Pinterest; search @sandraseasycooking 

Recipes You Might Like

• Smoked Salmon Spinach Rolls

• Smoked Salmon Goat Cheese Appetizers

• Mini Bagel Salmon Sandwiches

Yield: 1 Sandwich

Smoked Salmon Bagel Sandwiches

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Smoked Salmon Bagel Sandwiches

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 Bagel 6 oz.
• 1 tablespoon whipped cream cheese split in half
• 1 teaspoon chives chopped
• 1/2 Avocado thinly sliced
• 3 ounces thin-sliced smoked salmon
• English cucumber or mini cucumbers thinly sliced
• Fresh Organic Spinach or lettuce

Other additions

• Red onion
• Drained Capers
• Fresh Dill
• Za’atar

Instructions

1. SLICE bagel in half horizontally. Mine was presliced, so I just carefully separated both pieces.
2. Spread BOTH sides with cream cheese and sprinkle with the chopped chives.
3. Over cheese on 1 bagel half, layer English cucumber or mini cucumber, thinly sliced avocado, smoked salmon, spinach – now, it is a good time to add other additions such as red onion and/or capers.
4. Set remaining bagel half, cream cheese side down, over-filling.

Notes

You can personalize it however you would like. I love adding capers and red onion, not in the pic, but it’s fantastic. You can also try it with chives cream cheese or sprinkle fresh chives like I did because chives give extra flavor and complement salmon very well.

Smoked salmon is also your personal preference. Most of the time I am using Alaskan Smoked Salmon.

You have a couple of choices, of course for bagels. The one that I am using is an “Everything pre-sliced bagel”, and I like the regular size for my family unless it’s a party, then I am using mini bagels.

Did you make this recipe?

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Ahi Tuna Salad is absolutely one delightful meal.

Ahi tuna is velvety smooth in texture, melt in your mouth with a soft.

Delicate with a mild, somewhat meaty flavor served on top of delicious salad lightly seasoned with vinaigrette.

Seriously this was a perfect meal. Anyhow, Valentine’s day is coming. Yes!

If you are in relationship, are you doing anything special or you rather go out with your girlfriends?

That being said, I like staying in and enjoying dinner that we prepare together. Isn’t that more romantic?

So, he cleans the table and I wash dishes. I scratch his back if he scratch mine.

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I mean, after being together for 19 years who cares about Valentine’s day anymore as long as he remembers to bring me tiramisu.

Jokes on the side, my hubs is a sweet, sweet man, but not really a romantic type.

Don’t get me wrong, he is thoughtful and knows how to spoil me. We are like fire and water, we balance each other.

Aquarius… by the way, my birthday is in two days. My wish is to sleep longer, have a coffee in bed, and stay in my PJ all day. That’s not bad at all, right?!

Oh, and speaking of Valentine’s day, if you’re planning to surprise somebody with a meal, I think you should definitely go with something like this.

Simply because it is just amazing, healthy, easy and so freaking delicious.

On the other hand, let’s get back to the recipe.

Since the new year started a while ago, I really try to eat more healthy and stay on track.

Like 85% of the food that I eat is really good for our body and mind.

Well, the rest is my love for sweets, snacks and pastry. I just cannot help it. What a heck? Let’s call that a balance.

A I said before, this Ahi Tuna Salad was delightful. With spectacular flavors that linger around your taste buds.

The crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal.

Oh, and that mandarine is just perfect with tuna and mixed greens. That burst of sweetness is spectacular.

Yes, I call this a meal because you really get full eating it.

If you get inspired and make my Ahi Tuna Salad, please tag me on Instagram. @sandraseaycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 1 Servings

Ahi Tuna Salad

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This salad was delightful. With spectacular flavors that linger around your taste buds and the crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal. 

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Ingredients

• A drizzle of Olive oil
• 1 Ahi Tuna Steak 6 ounces
• 1/4 teaspoon Himalayan Salt
• 1/2 teaspoon Ground black pepper
• 1/2 teaspoon dried parsley

Salad:

• 1 cup organic baby spinach
• 1 cup Eat Smart Salad, contains: carrots red cabbage, kale, beet greens, broccoli stalks
• 1 Mandarin peeled and separated into sections.
• 1 tbsp Toasted and sliced Almonds

Dressing- Vinaigrette:

• 1/2 cup olive oil EVOO
• 1/4 cup Lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 minced or grated garlic clove
• 1/2 teaspoon grainy mustard
• 1 teaspoon minced herbs
• 1/2 to 1 teaspoon honey

Garnish:

• Sprinkle with Sumac
• Fresh Dill
• Lemon slices

Instructions

1. Coat your steak with a combination of salt, ground black pepper, and dried parsley.
2. Heat a grill pan or griddle over high heat. Spray grill surface or add a drizzle of olive oil in the pan. Add tuna steak to the hot cooking surface and sear tuna 1 minute on each side.
3. Remove tuna from heat and place on a cutting board.
4. Mix together a salad. You can use whatever you have on hand. I used a mixture of organic baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet greens, broccoli stalks) and added mandarine. I used my own toasted and sliced almonds as well as vinaigrette.
5. Whisk together ingredients for the vinaigrette and set aside. You do not have to use it all, just store in the airtight jar.
6. Drizzle dressing over the salad and toss to coat.
7. Slice tuna on an angle and arrange on the salad. Sprinkle on top any herb, in this case, I had sumac, so I used it. Sumac gives a wonderful taste, lemon slices, and lastly fresh dill.

Notes

• If Ahi tuna is frozen, make sure to defrost it. You can leave in the fridge for 24hrs or submerge in the cold water for about 20 minutes.
• When defrosted pat-dry with a paper towel after removing it from the sealed plastic bag. Double or triple the recipe if you are serving more people.
• Ahi tuna serving size is 6 ounces. About Ahi Tuna: Ahi tuna is often used in raw fish dishes in Asian cuisines.
• While it serves as a great source of several nutrients you need for good health, packed with vitamin B, D, the protein content accounts for 50 percent of the daily value of protein, it's also slightly higher in mercury than other types of tuna.
• The Hawaii State Department of Health recommends limiting your servings to twice per month. Ahi is perfect if you're trying to follow a high-protein low-carbohydrate diet.

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