Shrimp with Garlic, Lemon, and Parsley

Serve in skillet with crusty bread.

Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 8


  • 2 garlic cloves, minced
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ cup olive oil
  • 2 Tbsp. chopped fresh parsley
  • 1½ lbs. large shrimp, rinsed and patted dry
  • 2 Tbsp. canola oil
  • 1 lemon, quartered


  • In a small bowl, whisk together garlic, salt, black pepper, and olive oil. Stir in parsley and set aside.
  • In a large cast-iron skillet over medium-high heat, heat canola oil until shimmering. Add the shrimp and cook, tossing, until they turn pink. Drizzle with the garlic-parsley oil and heat until fragrant, about 1 minute. Squeeze lemon juice over hot shrimp.