Serves 4
23 min
Shrimp Marinated in Lemon and Olive Oil
Recipe GLPR22bdf6ce6d8f49
Fresh large shrimp are gently poached until perfectly cooked, then combined with a bright marinade of lemon juice, olive oil, diced tomato, and fresh parsley. This simple Mediterranean dish is naturally protein-rich, low in carbohydrates, and comes together in under 30 minutes for an elegant yet effortless main course.
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Ingredients
1 pound large shrimp, in their shells
3 1/2 teaspoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 medium tomato, seeded and finely diced
1/4 teaspoon kosher salt
1/8 teaspoon fresh-ground black pepper
2 tablespoons fresh chopped parsley
Directions
Bring a large pot of salted water to a rolling boil. Add the shrimp in their shells and cook for 3 to 4 minutes, until they turn bright pink and reach an internal temperature of 145°F. Drain and set aside to cool slightly.
Once cooled, peel and devein the shrimp, leaving the tail intact if desired for presentation.
In a medium bowl, whisk together the lemon juice and olive oil until combined.
Add the peeled shrimp, diced tomato, salt, and black pepper to the lemon-olive oil mixture. Toss gently to coat evenly.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld, stirring occasionally.
Just before serving, stir in the fresh parsley. Divide among serving plates and drizzle with any accumulated marinade.
