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Return your cooked shrimp into the sauce, stir to heat through, and garnish with freshly chopped parsley and basil.
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Shrimp with Tomato Lemon Sauce
Bursting with fresh flavors + One Pan + Ready in under 20 minutes = Our FAVORITE type of dish!
This recipe is excellent for a quick dinner idea, but it’s also FABULOUS for parties because it’s so easy, and guests RAVE about how good they are!
All you need is 15 minutes or so!
I absolutely LOVE One-Pan meals! Simple prep and QUICK clean-up! ✔ï¸
I enjoy serving shrimp as a main course, but also as an appetizer.
Our guests enjoyed using toothpicks to grab a few while chatting and drinking their cocktails/mocktails.
👩â€ðŸ³A chef friend of mine once told me:
“Cooking is easy. All you have to do is make sure all of the ingredients taste good. If they all taste good, then your meal will taste good.â€
And it’s true!
You’ll only need a handful of basic ingredients, one pan, and fifteen minutes to create a delicious meal for dinner tonight or meal prep for your week ahead.
🧽Since you’re only using one pan, clean-up is easy, too!
âž¡ï¸Did you know?
The exoskeleton of a shrimp – even if it’s only a small tail, is quite useful during the cooking process.
With the tail intact, it protects the small tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.
Also – once the ingredients are combined and cooked together, the tiny shrimp tail shell actually adds a bit of flavor to your final product.
So it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos ☺ï¸)
Shrimp isn’t the only seafood we often keep in its shells when serving. Think: Clams, oysters, mussels, lobsters, crabs, etc…
You may absolutely choose to remove the shrimp tail before cooking this dish, it will still come out great! I just wanted to touch on my personal reasoning here 🤪
âž¡ï¸ Serve over your favorite cooked quinoa or brown rice.
âž¡ï¸ For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. I would recommend storing this dish in the fridge for 2 days maximum.
🋠ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste bright and fresh.
🧈 How To make your own Ghee
4 servings
Ingredients:
- 2 lbs raw shrimp, peeled and deveined
- sea salt and ground pepper, to taste
- 1 Tbsp olive oil or avocado oil
- 1 Tbsp grass-fed butter or ghee
- 2 shallots, finely diced
- 5 cloves fresh garlic, thinly sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup chicken bone broth
- 1 Tbsp white wine vinegar
- 1 Tbsp fresh lemon juice
- 2 tsps fresh lemon zest
- 2 Tbsps freshly chopped Italian parsley, to garnish
- fresh basil if desired
Instructions:
Pat your shrimp dry with a paper towel and season lightly with sea salt and pepper on both sides. Heat the oil and melt the butter in a large skillet over medium heat.
Cook your shrimp until pink and opaque, around 3-4 minutes, then set aside on a plate and cover to keep warm.
In the same preheated skillet, saute the shallots for 2-3 minutes.
Add in the cherry tomatoes, garlic, chicken broth, white wine vinegar, lemon juice, and zest to the skillet and bring the sauce to a simmer, reducing the heat to medium-low.
Allow the sauce to cook for 5 minutes, or the sauce thickens a bit.
Return your cooked shrimp into the sauce, stir to heat through, and garnish with freshly chopped parsley and basil.
Enjoy!
💚Rachel
Ingredients
- 2 lbs raw shrimp, peeled and deveined
- sea salt and ground pepper, to taste
- 1 Tbsp olive oil or avocado oil
- 1 Tbsp grass-fed butter or ghee
- 2 shallots, finely diced
- 5 cloves fresh garlic, thinly sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup chicken bone broth
- 1 Tbsp white wine vinegar
- 1 Tbsp fresh lemon juice
- 2 tsps fresh lemon zest
- 2 Tbsps freshly chopped Italian parsley, to garnish
- fresh basil if desired
Instructions
- Pat your shrimp dry with a paper towel and season lightly with sea salt and pepper on both sides.
- Heat the oil and melt the butter in a large skillet over medium heat.
- Cook your shrimp until pink and opaque, around 3-4 minutes, then set aside on a plate and cover to keep warm.
- In the same preheated skillet, saute the shallots for 2-3 minutes.
- Add in the cherry tomatoes, garlic, chicken broth, white wine vinegar, lemon juice, and zest to the skillet and bring the sauce to a simmer, reducing the heat to medium-low.
- Allow the sauce to cook for 5 minutes, or the sauce thickens a bit.
- Return your cooked shrimp into the sauce, stir to heat through, and garnish with freshly chopped parsley and basil.
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