You might love this dish if two of your favourite ingredients are lemon and garlic! Flavourful in their own right, these ingredients always serve to bring out the best of whatever ingredient they’re paired with. In this recipe, we toss jumbo shrimp in our Lemon Garlic Dressing and Marinade, then fry it in a skillet with butter and Italian seasonings. Pair it with quinoa and oven-roasted asparagus and you’ve got yourself a balanced meal for the whole family to enjoy.
1 ½ pounds large or jumbo shrimp, peeled and deveined
½ cup Cedar Valley Selections Lemon Garlic Dressing
4 Tbsp butter
2 tsp minced garlic
½ tsp dried Italian seasoning
1 Tbsp finely chopped fresh parsley
2 Tbsp lemon juice
- Rinse shrimp, pat dry, then toss with Lemon Garlic Dressing. Let the mixture marinate for 30 minutes, covered, in the refrigerator.
- Add 4 tablespoons of butter to a large cast iron skillet over medium heat. Add minced garlic and stir until garlic is fragrant and golden.
- Add shrimp mixture, Italian seasoning, and chopped parsley to the skillet. Cook for 4-6 minutes, stirring periodically, until shrimp is pink and cooked through.
- Serve on a bed of quinoa and oven roasted asparagus. Add additional squeezed lemon over the dish to taste.