Crispy Garlic Shrimp with Lemon Zest

Name: Crispy Garlic Shrimp with Lemon Zest
Cook time: 15 min
Yield: 4 servings
Ingredients: 680 g shrimp, peeled and deveined pat dry; 4 g fine salt divided; 0.5 g black pepper divided; 30 g all-purpose flour for light coating; 15 ml olive oil divided; 30 g plain breadcrumbs optional, for crunch; 10 ml olive oil divided; 10 g unsalted butter divided; 10 g unsalted butter divided; 4 clove garlic cloves minced; 2 g lemon zest finely grated; 2 g fine salt divided; 0.5 g black pepper divided; 30 ml lemon juice freshly squeezed; 8 g fresh parsley chopped; 120 g mixed greens washed and dried

A fast sautéed shrimp side with a crisp exterior, garlic-lemon seasoning, and a simple greens base to catch the pan juices. Toasted breadcrumbs add the crunchy element without turning the dish into a heavy fry.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

680 g shrimp, peeled and deveined pat dry
4 g fine salt divided
0.5 g black pepper divided
30 g all-purpose flour for light coating
15 ml olive oil divided
30 g plain breadcrumbs optional, for crunch
10 ml olive oil divided
10 g unsalted butter divided
10 g unsalted butter divided
4 clove garlic cloves minced
2 g lemon zest finely grated
2 g fine salt divided
0.5 g black pepper divided
30 ml lemon juice freshly squeezed
8 g fresh parsley chopped
120 g mixed greens washed and dried

Instructions

Pat the shrimp dry. In a bowl, toss the shrimp with 4 g of the salt, 0.5 g of the black pepper, and the flour until lightly coated. The shrimp look evenly dusted, with no dry flour clumps.
Heat 15 ml of the olive oil in a large skillet over medium-high heat. If using the breadcrumbs, add them now and toast, stirring often, until golden, then transfer to a plate. Breadcrumbs are pale gold and smell toasty, not burnt.
Add the remaining 10 ml of olive oil and 10 g of the butter to the skillet. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until crisp and just opaque, then transfer to a bowl. The shrimp are pink, opaque, and browned in spots; the centers are just cooked through, about 63°C if checked with a thermometer.
Reduce the heat to medium. Add the remaining 10 g of butter, the garlic, the lemon zest, and the remaining 2 g of salt and 0.5 g of black pepper. Stir for 20 to 30 seconds until fragrant, then return the shrimp to the skillet and toss to coat. The garlic smells fragrant but has not browned.
Add the lemon juice and parsley, toss briefly, and scatter the mixed greens on a serving platter. Spoon the shrimp and pan juices over the greens and finish with the toasted breadcrumbs if using. The greens are lightly dressed by the pan juices and the shrimp are glossy, aromatic, and served immediately.