Serves 4
30 min
Lemon-Dill Shrimp
Recipe GLPRc705cc6c9b7799
Succulent medium-large shrimp seared to golden perfection in two skillets, then finished with a bright, herb-forward sauce of fresh lemon zest, juice, and fragrant dill. This quick, elegant dish comes together in under 30 minutes and delivers Mediterranean flavors with minimal ingredients. Shrimp are cooked to an opaque, fully firm texture, ensuring they reach a safe internal temperature. Serve hot or at room temperature for a versatile main course.
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Ingredients
1 1/2 pounds medium-large shrimp, peeled, deveined, and patted completely dry
Kosher salt
Freshly ground black pepper
4 teaspoons unsalted butter, divided
1 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh dill, finely minced
Directions
Divide the dried shrimp evenly between two 8- or 9-inch pie pans or shallow dishes, arranging them in a single flat layer with space between each piece. Pat them gently once more with paper towels to ensure they are completely dry; this promotes even browning.
Place two large skillets over medium heat and allow them to warm for about 1 minute. Season all the shrimp generously with kosher salt and freshly ground pepper.
Add 1 teaspoon of butter to the first skillet and increase the heat to medium-high. Once the butter foam begins to subside, carefully invert one pie pan over the skillet so the shrimp drop into the pan all at once. Repeat the process with the second skillet and remaining shrimp.
Cook the shrimp without moving or stirring them for about 2 minutes, until the undersides turn golden brown and opaque. The shrimp will cook through during this time.
Add 1 teaspoon of butter to each pan and immediately turn off the heat. Using tongs, flip each shrimp and allow them to rest in the residual warmth for 1 minute more. (Shrimp are cooked through when they turn opaque throughout and feel firm.)
Divide half of the lemon zest, lemon juice, and fresh dill between the two skillets. Gently shake or toss each pan to coat the shrimp evenly with the citrus and herb mixture.
Divide the shrimp equally among four serving plates or transfer to a platter. Pour any pan juices over the shrimp. Serve immediately while hot, or cool slightly and serve at room temperature.
