Shrimp, with lemon, garlic, herbs and white wine

This extremely easy recipe can be a perfect match for a pilaf rice. Add some lemon zest if you want to intensify the taste.

Average: 4 (3 votes)


3 Tbs extra-virgin olive oil
3 Tbs fresh lemon juice
3 Tbs dry white wine
3 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
½ tsp dried marjoram
½ tsp crushed red pepper flakes
3 Tbs fresh chopped flat-leaf parsley
salt to taste


Whisk together the 3 tablespoons olive oil, lemon juice, wine and garlic in a medium bowl. Toss the shrimp in the mixture. Cover and let stand in the refrigerator for 20-30 minutes.
In a large nonstick skillet, heat the remaining olive oil over a high heat. Remove the shrimp from the marinade with a slotted spoon and add to the skillet.
Cook for about 3 minutes, turning, or until bright pink. Remove the shrimp from the skillet. Add the marinade, marjoram and red pepper flakes. Reduce heat to medium and simmer for about 5 minutes. Add the shrimp back to the skillet, heat through and toss with the parsley. Serve immediately.


Shrimp need to be kept cold. While you are cleaning them, keep them in on ice, or in ice water.
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