Ingredients
- jumbo shrimp, peeled and deveined
- lemons, zested
- cups chopped fresh cilantro
- /4 cup extra virgin olive oil
- salt to taste
- lemon, juiced
- ground black pepper to taste
Instructions
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Step 1
I start by patting the shrimp dry—this step is key for a good sear. In a bowl, toss them with the lemon zest and most of the chopped cilantro, making sure each shrimp is well coated. Then, heat the olive oil in a large skillet over medium heat. Sprinkle a pinch of salt into the oil—it helps flavor bloom. Once the oil shimmers, add the shrimp mixture. They should sizzle immediately. Cook, stirring often, for about 5 minutes until the shrimp turn pink and opaque. Avoid overcooking
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Step 2
shrimp can get rubbery fast. When they’re just done, transfer everything to a serving bowl. Drizzle with any remaining oil and zest from the skillet, then squeeze fresh lemon juice over the top. A final sprinkle of black pepper and a little extra cilantro if you like. Serve right away—this dish shines when it’s hot and fresh. I often plate it over a bed of cauliflower rice or alongside a crisp green salad for a complete keto meal.