This protein-rich, low-carb six-ingredient shrimp dish is great for welcoming in spring!
Do you hear what I hear? Birds chirping. The sound of spring! Nothing welcomes a nice spring evening more than the flavors of rosemary, lemon and shrimp (plus a great Pinot Grigio!).
Rosemary-Lemon Shrimp is a common appetizer at many restaurants and is served alone,on skewers, or as a topping on a salad. Shrimp is an amazing source of protein, and while this dish has amazing skinny properties, it can be easily destroyed by adding too much butter or oil.
For this dish, my goal was simplicity without any fuss. I used just enough olive oil (who wants a greasy shrimp!) and kept the simplify of rosemary and lemon. The 10-12 ounce bag of shrimp can be found in the freezer section of any grocery store. The result, an amazing dish full of flavor!
- 2 tablespoons of olive oil
- 1 10-12 ounce bag of large shrimp, peeled and deveined
- 3 tablespoons of lemon juice
- 3 tablespoons of chopped rosemary
- ¼ teaspoon sea salt
- 1 teaspoon pepper
- Heat olive oil (on medium-high heat) in a large saucepan.
- Add shrimp. Cook 3-5 minutes or until shrimp is no longer opaque.
- Add lemon juice and rosemary. Cook 1-2 minutes.
- Turn heat to low. Add sea salt, and pepper. Stir. Cook 30 seconds.