Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 2 tbsp fresh dill, chopped (plus more for garnish)
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes
- 4-6 slices crusty bread, toasted or warmed (for serving)
Method
Sauté the garlic.
- In a large skillet over medium heat, melt the butter with olive oil. Add garlic and cook for 30 seconds, just until fragrant.
Cook the shrimp.
- Add shrimp in a single layer, season with salt, pepper, and red pepper flakes if using. Cook for 1–2 minutes per side, until pink and opaque.
Add the flavor.
- Stir in lemon juice, zest, and fresh dill. Toss well to coat, then remove from heat immediately to keep the shrimp tender.
Serve it right.
- Transfer to a shallow bowl, spoon any remaining sauce on top, and finish with extra dill and a few lemon wedges. Serve warm with toasted bread for soaking — this one’s too good to waste a drop.
Notes
Helpful Tips
- Don’t overcook shrimp: They’re done the moment they curl and turn opaque.
- No dill? Use parsley or basil for a different twist.
- Make it creamy: Add a tablespoon of crème fraîche or a splash of cream at the end.
- Serve cold: Chill leftovers for a next-day salad — it holds up beautifully.