Lemon basil shrimp is made with fresh basil using one pan and is finished in under 30 minutes.
Lemon basil shrimp is a tasty way to make shrimp with slices of lemon, fresh basil, garlic, butter, and olive oil. It can be served over pasta, rice, or served by itself with maybe a green salad.
The summer has been moving along too quickly. We will have green beans to pick soon. It’s the first time in three years. Can you tell I am totally excited about fresh green beans? I have mentioned before that the past two years that the rabbits have been feasting on the veggies in the garden. This year so far we have been rather lucky.
And I am pretty excited about this recipe. I was able to pick the basil for this dish from our garden. I love using fresh herbs when cooking. They are so much better than the dried ones.
All I need to do now is find a spot in our house so that I can keep the herbs growing year-round. Hmm… I will have to think about this one. That sounds like a great idea!
So, for this shrimp, it is totally easy to make and it tastes wonderful. I paired it with a green salad, but I would love it with pasta or rice.
To make it you will need only one pan, a skillet. I heated olive oil and butter together and threw in lemon slices and minced garlic. Once the lemon and garlic cooked for a minute or two the shrimp and basil were added.
The cooking time for the shrimp will vary depending on the size of the shrimp. I used smaller shrimp and it was done under 30 minutes, which included the time for cleaning the shrimp.
Love this lemon basil shrimp and I hope you fall in love with it too.
Check out these other shrimp recipes:
Lemon Basil Shrimp
- 1 pound shrimp cleaned
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 lemon Sliced
- 1 clove garlic
- 2 tablespoons basil
- Salt and pepper to taste
- Heat butter and olive oil over medium heat. Add the lemon slices and garlic. Cook for a minute or two until the lemon and garlic start to soften.
- Add the shrimp cook until the shrimp are pink about 2 to 3 minutes on each side. Season with salt and pepper Add basil and mix in. Serve with pasta, rice, or a salad.
- Use raw shrimp for this recipe. The size of shrimp is what you like. Just remember that different sizes may vary in cooking time.
- Be careful not to overcook the shrimp. Once the shrimp turn pink and there is longer any of the gray opaque color on the shrimp, the shrimp is done.
- Don't worry if you don't have fresh basil on hand, dried basil can be used as well. Just remember that you use 1 teaspoon of dried basil for every 1 tablespoon of fresh basil.
- Any leftover shrimp can be store in an airtight container for 3 t0 4 days in the refrigerator.