Best 7 Lemony Sauteed Shrimp With Broccoli And Peas Recipes

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

LEMONY SAUTEED SHRIMP WITH BROCCOLI AND PEAS

Steps:

• In a large skillet with a lid, melt 2 tablespoons butter over medium. Add white part of scallions, lemon zest, broccoli, and 1/2 cup water; season with salt and pepper, and toss. Cover, and cook until broccoli is bright green and just beginning to soften, 3 to 4 minutes.
• Add shrimp and peas. Cover, and cook, tossing occasionally, until shrimp are opaque and peas are tender, 4 to 6 minutes.
• Add lemon juice, green part of scallions, and remaining butter; season with salt and pepper. Toss gently and serve.

LEMONY SAUTEED SHRIMP WITH BROCCOLI AND PEAS

Steps:

• Melt 2 Tablespoons butter in a large skillet with a lid, over medium heat.
• Add scallion whites, lemon zest, broccoli, water, salt and pepper.
• Cover and cook until broccoli is bright green and starting to soften (3-4 minutes).
• Add shrimp and peas.
• Cover and cook, stirring occasionally, until shrimp are opaque and peas are tender (4-6 minutes).
• Add lemon juice, scallion tops and 2 Tablespoons butter.
• Season with salt and pepper.

SHRIMP & BROCCOLI SAUTE'

Steps:

• 1. Grate zest from 1 lemon and juice 2 tbsp. Slice the other one in quarters to serve when plated. Boil your water for the pasta, cook according to package and drain.
• 2. I cooked this in my Ninja but you can cook this on stovetop as well. Set to STOVETOP HIGH to heat your oil. Add your sliced to pot and cook uncovered for 5 minutes till tender. Add your minced garlic and broccoli and cook 3 - 5 minutes longer.
• 3. Add in your peas, shrimp, seasonings and lemon zest along with lemon juice. Cover pot and bring to a boil. Cook 5 - 10 minutes till broccoli is tender-crisp and shrimp is cooked through. Stir occasionally till ready to serve. You can add your pasta to the pot or serve on plate and top with shrimp & broccoli mixture. Add a slice of lemon to the dish and top with chopped toasted pecans.
• 4. This is the delicious spice I used with this dish and it can be used with so many other dishes too. It is fruity & spicy with chili pepper and lime.

SAUTEED SHRIMP WITH LEMON AND GARLIC

Steps:

• Peel, devein and rinse shrimp.
• Set aside.
• Grate the zest of both lemons, then juice both lemons.
• Keep zest and juice separate.
• In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil.
• Toss well to coat evenly and season with the salt and pepper.
• Heat remaining oil in a large saute pan over medium heat.
• Saute shrimp in single layer for about 1 minute on each side until cooked through.
• (You may have to work in batches).
• After all shrimp is cooked and removed from pan, deglaze pan with 3 T of lemon juice, stirring up any browned bits.
• Pour sauce over shrimp and serve.

LEMONY SAUTEED SHRIMP WITH BROCCOLI AND PEAS

Steps:

• In a large skillet with a lid, melt 2 tablespoons butter over medium. Add white part of scallions, lemon zest, broccoli, and 1/2 cup water; season with salt and pepper, and toss. Cover, and cook until broccoli is bright green and just beginning to soften, 3 to 4 minutes. Add shrimp and peas. Cover, and cook, tossing occasionally, until shrimp are opaque and peas are tender, 4 to 6 minutes. Add lemon juice, green part of scallions, and remaining butter; season with salt and pepper. Toss gently and serve.

SAUTEED SHRIMP WITH LEMON-GARLIC BUTTER

Steps:

• Boil wine, vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice. Season with salt and pepper. Cover and keep warm.
• Heat oil in large nonstick skillet over high heat. Sprinkle shrimp with salt and pepper. Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle lemon-garlic butter over. Sprinkle with lemon peel and chives and serve.