Sauteed shrimp with garlic, dried chilies and lemon juice – it's spicy, garlicky, acidic and sooooo good! You can serve this as an appetizer or for dinner over some baby greens with a crusty whole wheat baguette. And the best part about this dish – it's ready in under 15 minutes.
1 1/2poundspeeled and deveined medium shrimp
kosher salt and freshly ground black pepper
1tbspextra-virgin olive oil
3 to 4dried chilies(roughly chopped)
juice of 1 lemon
3tbspchopped fresh parsley
Season the shrimp with salt and pepper to taste.
Heat a large nonstick skillet over medium heat.
Add 1/2 tbsp of the oil to the pan and half of the chilies and cook 1 to 2 minutes.
Increase the heat to medium-high, when hot add half of the shrimp.
Cook undisturbed for about 1 1/2 minutes.
Turn the shrimp over and cook until opaque throughout, about 1 minute.
Transfer to a plate.
Add the remaining 1/2 tablespoon of oil and remaining chilies; cook 1 to 2 minutes.
Add the remaining shrimp to the pan and cook, undisturbed, for about 1 1/2 minutes.
Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute.
Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.