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Lemon Shrimp by @UpsideDownPear

We have finally had a weekend that felt like summer! I guess the Fourth was also warm, but this was one of the first weekends that I was outside catching some sun. Summer finally! On Saturday, I had a friend come over, and we enjoyed a party by the pool. My apartment complex put on a huge bash and music and food!

Lemon Shrimp by @UpsideDownPear

Then on Sunday, I met my parents and enjoyed an art fair in a neighboring city. There were a few clouds in the sky, but just enough to give some shade. There were so many amazing stalls, and I saw some pretty pieces that tempted me. Overall, coming away with a necklace and earring set was pretty good!

Lemon Shrimp by @UpsideDownPear

To combat those hot nights, this light dinner is perfect! It is also super quick to put together (which makes it a winner in my book). I finally decided to get some shrimp since I was not having chicken or beef one more time! It was definitely a time for a change and something new. I don’t usually cook shrimp, but there’s something about summer than just makes seafood that much more desirable.

Lemon Shrimp by @UpsideDownPear

I love the simple lemon flavor of this dish. All you need is a lemon, garlic, salt, and pepper. I began with sautéing the green beans and sweet pepper. It’s best to start with your veggies since the shrimp won’t take long. This allows the vegetables time to soften and absorb some of the garlic flavor. After the shrimp is added, I squeezed the lemon juice onto everything and lightly added some salt and pepper. You just need to mix everything together until the shrimp is warm. If you wait too long, the shrimp will get a bit overcooked and tough. You could add wild rice on the side instead of noodles if you’d like. I just love the shape of Cavatappi noodles. They’re just so much fun! We’ll definitely be making this again during the summer.

Lemon Shrimp

  Lemon Shrimp
Prep Time: 15 minutes   Total Time: 15 minutes
Makes: 4 servings
2-3 tablespoon of oil, I used avocado oil
1 and 1/2 cups of green beans
4 small sweet peppers, sliced
1 pound of small cooked shrimp
1 lemon
1) In a large pan over medium high heat, add the oil and vegetables. Saute the vegetables until soft.
2) Add in the shrimp. Cut the lemon in half and squeeze the juice over the shrimp.
3) Add salt and pepper to taste. Stir the shrimp and vegetables until the shrimp is warm.
4) Serve over pasta or rice.


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