This quick and easy skillet dinner is perfect for a busy weeknight. Serrano peppers are very mild, so they add a chili flavor without much heat. Check out our serving tips at the end of the recipe to make this into a full meal!
Lemon and Serrano Shrimp Skillet
Makes 4 servings
What you need
4 tablespoons Tessemae’s Lemon Garlic
1 serrano pepper, sliced crosswise
coarse salt and fresh ground pepper
1 pound large shrimp, peeled
2 cloves garlic, minced
1 lemon, thinly sliced crosswise
What you do
- Heat 1 tablespoon Lemon Garlic in a large cast iron or nonstick skillet over medium-high heat. Add serrano peppers to pan, sprinkle with salt and pepper and cook, tossing, until bright green and slightly tender , about 4 minutes. Remove peppers to a bowl and wipe out skillet.
- Return skillet to medium-high heat and add 2 tablespoon Lemon Garlic. Add in a single layer and cook until golden-brown, 1-2 minutes. Flip the shrimp over and add garlic, reserved peppers, and lemon slices to the pan. (Squeeze the lemon slices a little as you add them to coat the shrimp in lemon juice.) Cook until shrimp are opaque, about 1 minute more.
- Drizzle the skillet with the last tablespoon of Lemon garlic, season with salt and pepper and serve.
We love this shrimp served over rice or cauliflower rice with some avocado and cilantro. We may even drizzle a little Creamy Caesar over top…