Shrimp Dinner Recipe

Name: Tubby's Tank House Thunderbolts SHRIMP DINNER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large raw shrimp, peeled and deveined; 2 tbs olive oil; 1 tbs fresh lemon juice; 3 cloves garlic, minced (about 3 cloves); 1 tsp smoked paprika; 0.25 tsp red pepper flakes; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs unsalted butter; 1 large shallot, finely minced; 0.25 cup dry white wine (or low-sodium chicken stock); 1 tsp fresh lemon zest; 2 tbs fresh parsley, chopped; 0.25 tsp optional: crushed red pepper to finish; 4 cups cooked rice, pasta, or crusty bread; 4 to taste lemon wedges

Inspired by Tubby's Tank House Thunderbolt

Time30m

Serves4

Make Shrimp Dinner Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

1 lb large raw shrimp, peeled and deveined

2 tbs olive oil

1 tbs fresh lemon juice

3 cloves garlic, minced (about 3 cloves)

1 tsp Smoked paprika

1/4 tsp Red pepper flakes

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Pan Sauce & Finish

2 tbs Unsalted butter

1 large shallot, finely minced

1/4 cup dry white wine (or low-sodium chicken stock)

1 tsp fresh lemon zest

2 tbs Fresh parsley, chopped

1/4 tsp optional: crushed red pepper to finish

To Serve

4 cups cooked rice, pasta, or crusty bread

4 to taste lemon wedges

Method

Shrimp & Marinade

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water and pat dry thoroughly with paper towels. Dry shrimp will brown and sear better.

In a medium bowl, combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until emulsified.

Add the shrimp to the bowl and toss to coat evenly. Marinate at room temperature for 10–15 minutes (no longer than 30 minutes) or refrigerate up to 30 minutes if needed.

Pan Sauce & Finish

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add a thin film (about 1 tbs) of olive oil or use nonstick spray. Remove shrimp from the marinade (let excess drip off) and arrange in a single layer in the skillet. Cook undisturbed for 1.5–2 minutes until the underside turns pink and slightly browned.

Flip the shrimp and cook for another 1–1.5 minutes until opaque and just cooked through (total cook time 3–4 minutes depending on size). Transfer the cooked shrimp to a plate and tent loosely with foil to keep warm.

Make pan sauce

Reduce heat to medium. Add 2 tbs butter to the same skillet. When melted, add the minced shallot and sauté for 1–1.5 minutes until softened and translucent (do not brown).

Pour in 1/4 cup dry white wine (or chicken stock) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half, about 2–3 minutes.

Stir in lemon zest and the remaining 1 tbs olive oil and 1 tbs butter (if desired for extra gloss). Taste and adjust seasoning with a pinch of salt and freshly ground pepper. If you like heat, add the optional 1/4 tsp crushed red pepper.

Return the cooked shrimp and any accumulated juices to the skillet and toss quickly for 30 seconds to warm through and coat with the sauce. Remove from heat and stir in chopped parsley.

To Serve

Portion cooked rice, pasta, or slices of crusty bread onto plates (about 1 cup rice/pasta per serving). Top with 6–8 shrimp per serving and spoon the pan sauce over everything.

Garnish with additional parsley and lemon wedges. Serve immediately while hot.