Lemon Shrimp With Fresh Vegetables Recipes

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine olive oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss until coated.
• Place shrimp in the air fryer and cook until pink and firm, 6 to 8 minutes. Serve with lemon slices.

Steps:

• Bring a large pot of lightly salted water to a boil.
• Meanwhile, heat oil in a pan over medium heat. Coat shrimp with salt and pepper. Cook and stir shrimp in the hot oil until opaque, about 2 minutes per side.
• Cook linguine in the boiling water until tender yet firm to the bite, 1 to 3 minutes.
• Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted. Add 2 tablespoons of the pasta cooking water and stir. Drain pasta. Add shrimp to the lemon sauce. Mix pasta, shrimp, sauce, and Parmesan cheese together in a large serving bowl.

Steps:

• Have all ingredients ready for stir-frying: Cut asparagus into 2-inch (5 cm) diagonal pieces; cut onion and tomatoes into wedges; cut cucumber in half lengthwise, then into 1/4-inch (6 mm) chunks; peel shrimp.
• Lemon Sauce: In saucepan, combine sugar, cornstarch, water, lemon juice and vinegar; bring to boil, stirring.
• Cook 1 or 2 minutes until thickened.
• Season to taste with salt, and add a few drops yellow food coloring if desired.
• Keep sauce warm while stir-frying.
• In large skillet or wok, heat 2 Tbsp (25 mL) oil.
• Add asparagus and stir-fry for 1 minute. Add water and sprinkle lightly with salt; cover and steam until asparagus is nearly tender, about 2 minutes.
• Remove asparagus and set aside. Drain skillet. Add remaining oil to skillet. Brown onion and ginger lightly; remove ginger.
• Add shrimp and stir-fry for 2 minutes.
• Add cucumber, tomatoes and asparagus; cover and steam for 2 or 3 minutes just until tender-crisp.
• Taste and adjust seasoning.
• Stir in lemon sauce and lemon slices; bring to boil, stirring gently.
• Serve immediately.

Steps:

• In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.