- 3 tbsp unsalted butter
- 1 clove garlic finely minced
- 1 lb. Jumbo shrimp 10/15 ct., peeled, deveined, and tail removed
- 1 large lemon zest and juice
- salt and pepper to taste
- Fresh parsley leaves chopped
Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.
Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.
Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.
Serve shrimp on their own, over cauliflower rice, or alongside a salad or veggies. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired. Serve immediately.
Calories: 198kcal | Carbohydrates: 3g | Protein: 24g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 308mg | Sodium: 883mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 19mg | Calcium: 174mg | Iron: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.