Serves 4
20 min
Lemony Sautéed Shrimp with Broccoli and Peas
Recipe GLPR9c89a6ec17d458
A bright and elegant Mediterranean-inspired dish featuring tender shrimp sautéed with fresh lemon and aromatic scallions, combined with crisp broccoli florets and sweet peas. This quick 20-minute meal is packed with flavor and makes an impressive starter or light entrée.
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Ingredients
4 tablespoons butter
4 scallions, white and green parts separated, thinly sliced
1 tablespoon grated lemon zest
5 to 6 tablespoons fresh lemon juice (from 2 lemons)
1 pound broccoli, cut into small florets, with stalks peeled and sliced
Coarse salt to taste
Ground black pepper to taste
1 pound large frozen shrimp, peeled, deveined, thawed, and patted dry
1 package (10 ounces) frozen peas
Directions
Bring a large pot of salted water to a boil. Add the broccoli florets and sliced stalks, and cook for 3 to 4 minutes until just tender. Add the frozen peas and cook for another 1 minute. Drain well and set aside.
While the vegetables cook, pat the thawed shrimp completely dry with paper towels to ensure they brown properly. Season the shrimp generously with coarse salt and ground pepper on both sides.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is foaming, add the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn opaque and reach an internal temperature of 145°F. Transfer the shrimp to a plate.
In the same skillet, add the remaining 2 tablespoons of butter and the white parts of the scallions. Sauté for about 30 seconds until fragrant. Return the shrimp to the skillet.
Add the cooked broccoli and peas to the skillet with the shrimp. Pour in the fresh lemon juice and sprinkle with the lemon zest. Toss everything gently to combine and heat through, about 1 minute. Season with additional salt and pepper to taste.
Transfer to a serving dish and garnish with the reserved green parts of the scallions. Serve immediately while still warm.
