Lemon Shrimp

By zhanghengshuo

4 Person

20 Minutes

0 Calories

Most meats take at least 20 minutes, depending on size and thickness. Shrimp, however, cook very quickly. I used small-size shrimp, which cook in about 4 minutes. Larger shrimp might take a whopping 3 minutes. Deal breaker, I know. The corn takes 10 minutes, and you can cook the shrimp while the corn cooks. Everything else in the recipe requires no cooking. Just a quick shake of the salad dressing, a quick toss in a mixing bowl, and you’re done! This is a nice, light meal for a hot summer night, but if you don’t think it sounds filling enough, you can add some croutons to the salad, or serve with slices of French or Italian bread. What’s even better is that the leftovers (if there are any) are delicious eaten cold the next day, when the dressing has had the time to soak into the shrimp and corn.

Ingredients

1/2 cup Basil, chopped
1 tbsp. Lemon juice
1/2 tsp. Dijon mustard
2 tbsp. Red wine vinegar
1/2 Small red onion, finely diced
Freshly ground black pepper
Olive oil
1 clove Garlic, grated
12 oz. Shrimp, peeled and deveined
Zest of 1 lemon
2 tbsp. Butter
2 Medium ears corn, husks removed

Method

01

Melt the butter in a medium saucepan over medium heat. Add the corn kernels and cook for 10 minutes, stirring occasionally.
02

Pour the corn into a large mixing bowl, and add the red onion and the basil.
03

In a small bowl with a tight-fitting lid, add the red wine vinegar, 1 tbsp of olive oil, the mustard, lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Cover tightly and shake to combine. Pour the mixture over the corn salad.
04

In a small mixing bowl, toss the shrimp with the lemon zest, grated garlic, 1 tsp salt and 1/2 tsp pepper.
05

Heat 2 tbsp of olive oil in a large skillet, and add the shrimp. Cook until pink and opaque, about 3 minutes. Add the shrimp to the corn salad. Divide evenly among 4 bowls and serve.

Related Tags

Lemon Shrimp

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

1/2 cup Basil, chopped

1 tbsp. Lemon juice

1/2 tsp. Dijon mustard

2 tbsp. Red wine vinegar

1/2 Small red onion, finely diced

Freshly ground black pepper

Olive oil

1 clove Garlic, grated

12 oz. Shrimp, peeled and deveined

Zest of 1 lemon

2 tbsp. Butter

2 Medium ears corn, husks removed

03 Method

Step 1

Melt the butter in a medium saucepan over medium heat. Add the corn kernels and cook for 10 minutes, stirring occasionally.

Step 2

Pour the corn into a large mixing bowl, and add the red onion and the basil.

Step 3

In a small bowl with a tight-fitting lid, add the red wine vinegar, 1 tbsp of olive oil, the mustard, lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Cover tightly and shake to combine. Pour the mixture over the corn salad.

Step 4

In a small mixing bowl, toss the shrimp with the lemon zest, grated garlic, 1 tsp salt and 1/2 tsp pepper.

Step 5

Heat 2 tbsp of olive oil in a large skillet, and add the shrimp. Cook until pink and opaque, about 3 minutes. Add the shrimp to the corn salad. Divide evenly among 4 bowls and serve.

04 Author