Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 1 lemon, juiced and zested
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 tablespoons (30ml) fresh parsley, chopped (for garnish)
  • Cherry tomatoes, halved (optional, for sweetness)
  • Spinach or arugula (optional, for added greens)

Instructions:

  1. Rinse and pat dry the shrimp. Season with salt, pepper, and oregano.
  2. In a large skillet, heat the olive oil over medium-high heat until shimmering.
  3. Add minced garlic and crushed red pepper flakes to the pan. Sauté for about 30 seconds until fragrant.
  4. Add the seasoned shrimp to the skillet. Cook for 2-3 minutes, flipping halfway, until shrimp are pink and opaque.
  5. Pour in the lemon juice and zest, stirring to combine. Add cherry tomatoes and continue cooking for another minute until heated through.
  6. Remove from heat, garnish with fresh parsley, and serve immediately with your choice of side.