Medford 2

Lemon Garlic Shrimp Recipe

This is a healthy and easy-does-it recipe from our friends at WearEver. The recipe is quick—perfect for a busy work night or during the crazy holiday season. The addition of lemon zest and an anchovy fillet gives a nice tang to the natural sweetness of the shrimp. You can adjust the heat to your taste with hot pepper flakes, but take care as the delicately-flavored shrimp can be easily overwhelmed.

WearEver suggests cooking this recipe in their 12” Pure Living Fry Pan that’s coated with ceramic, which gives the quick release of non-stick without the PTOA, PTFE, cadmium and lead used in making traditional non-stick pans. We tested this ceramic pan and loved it. Check out our review of WearEver’s Pure Living Ceramic Fry Pan.

Recipe courtesy of WearEver.

•             4 tablespoons extra-virgin olive oilWearever Ceramic pan label

•             2 teaspoons freshly grated lemon zest

•             4 large cloves garlic, peeled and sliced thin

•             Pinch hot red pepper flakes

•             1 pound large shrimp, peeled with tails on

•             3 tablespoons minced fresh Italian parsley

•             1 flat anchovy fillet, chopped fine


•             Heat the olive oil in a pan over moderate heat. Add the garlic and cook, stirring until golden. Add the shrimp and cook until just cooked. (Careful: shrimp can quickly over cook and become tasteless and rubbery. Take off heat as soon as shrimp start to pink and look a bit translucent.)

•             Remove pan from heat and stir in the chopped anchovy and lemon zest.

•             Serve with thin slices of French bread.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at