Ginger Shrimp in a Lemon Butter Sauce

I have been very ill the past few weeks so I apologize for being absent. With the mental stress of final exams, deadlines for projects due with my internship, and the shopping and adorning that is required during Christmas, I wasn't looking to spend more than 20 minutes in the kitchen for a quick and healthy meal. I saw shrimp in the freezer and prepared brown rice in the fridge and so this idea came to mind.

Shrimp is a fabulous choice to get some lean protein on your plate, it's inexpensive, especially when purchased frozen and it defrosts in minutes. If you're looking to tame your waist line, stow away a few packages of these tasty crustaceans in your freezer.

The ginger in this recipe is meant to give that gentle spice that hits the back of your throat, and the intent for the freshly squeezed lemon is to bring other flavors to the forefront. This is great when tangled into some nutty brown rice, but it would be even better with some toasted artisan bread.

Serves 2


2 teaspoons olive oil

8 oz fresh shrimp, peeled and deveined

2 teaspoons garlic, finely grated or finely minced

1 tablespoon ginger, finely grated or finely minced

1 teaspoon red pepper flakes, or to taste

salt, to taste

pepper, to taste

1/4 cup flat-leaf Italian parsley, finely chopped

zest of half a lemon &

freshly squeezed lemon juice, a few tablespoons to 1/4 cup, or to your taste


Heat the olive oil over medium high heat in a small or medium size skillet.

When the oil is hot, add the shrimp, ginger, garlic, red pepper flakes, lemon zest, salt, and pepper. It's important for the ginger and garlic to be on top of the shrimp early in the cooking process to avoid any burning.

Cook the shrimp 1-2 minutes to cook on this side, lower the heat to medium-low and stir everything together.

Cook an additional 2 minutes. Swirl in the butter, pour in the lemon juice, and sprinkle with the fresh parsley.