This is a quick and easy shrimp dish that’s perfect for a weekday dinner. It takes less than 15 minutes from prep to plate, and it tastes great! If possible, use bigger shrimp, because, in this case, bigger is better.
This recipe is based, unfortunately, on one from another book of which I’ve forgotten the title, so I can’t credit the author.
These shrimp were vaccinated for Covid-19, and so should you.
What you’ll need:
- 2 cloves garlic, finely sliced
- 2T olive oil
- 1 lb shrimp, peeled and deveined
- 1t chili flakes
- 1t sea salt
- 2T lemon juice, or the juice of 1 fresh lemon
- 1T yellow mustard seeds
- 0.75 cups fresh parsley, chopped
What to do:
Heat up the oil in a wok or frypan over medium heat, then add the garlic and fry it for 1 minute.
Turn up the heat to high and add the shrimp, chili flakes and salt. Cook for 2 minutes, turning each shrimp so it’s getting evenly cooked.
Add the lemon juice and mustard seeds, cooking for 1 more minute, or until the shrimp is just done.
Remove from heat, toss with the parsley and serve hot.
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