There is nothing ordinary about this Creamy Lemon Dill Shrimp. Fabulous and full of flavor, this shrimp is ah-mazing on its own or over your favorite rice or pasta. Switch up your same old, same old shrimp recipe for this one today!
Sometimes, when I’m cooking shrimp, I channel my inner Forrest Gump:
“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That — that’s about it.”
Do I have that line memorized? I’ll never tell.
But in all seriousness (can I really ask you to take me seriously after reciting Forrest Gump?) I cannot get enough of shrimp dishes! Any which way you can serve it, I will. I think sometimes we get so hung up on how to cook it (for a short amount of time, till just opaque FYI), we forget to focus on the flavors of the shrimp, the ingredients we can put with it, and the ways in which we can serve it.
This time around, I wanted some sauce with my shrimp, because, let’s face it, I love all the sauce, all the time. And when you have a sauce, it’s almost a sin not to pour it over pasta or rice or sop it up with a crusty, chewy bread. All of which I highly recommend!
HOW DO YOU SERVE CREAMY LEMON DILL SHRIMP?
As I mentioned, I like it with carbs! Here are my favorite ways to serve this shrimp dish:
- I will make a big pot of rice (white or brown) and scoop about a cup of it into a wide, shallow bowl and then scoop some shrimp on top of the rice, followed by — you guessed it, a couple of rich, yummy spoonfuls of creamy lemon dill sauce.
- The same as above, except swap out rice for your favorite pasta. I like smaller pasta for this dish so I can get a forkful in every bite.
- Serve the shrimp and sauce in a bowl and tear off chunks of baguette for dipping or slice up some tangy sourdough or French bread and pass it around. I like to dip the bread into the sauce and eat it that way, my husband likes to dip the bread, then add a shrimp to the top of it then take a bite to get all of that mouth-watering goodness in at once.
- If you’re not the saucy type, the shrimp still soaks up all the flavors of this dish all on its own. Eat the shrimp all by itself! Mangia!
- Have you ever heard of shrimp and grits? I kid. Of course you have. So…you know what is coming next! Fire up a big batch of grits to serve under the shrimp and sauce.
- Finally, sometimes I like to serve shrimp over mashed potatoes. Don’t knock it till you try it!
WHAT SIDE DISHES GO WITH SHRIMP?
I like to serve veggies on the side with shrimp, but you can also consider the carbs as a side as well — it all depends on whether or not you want to serve a plated dish or let your family or guests serve themselves.
- Serve this shrimp with some roasted veggies like broccoli, green beans, Brussels sprouts, or asparagus.
- Side salads are easy to whip up and even easier to serve! Try this Simple Tossed Green Salad on the side of this shrimp recipe.
- A quick cucumber salad is easy to whip up and even easier to devour.
- If you aren’t serving the shrimp over a carb (or even if you are!) then a potato salad makes a great side!
- These Veggie Medley Foil Packs are easy to cook at the same time your shrimp is cooking.
IS SHRIMP BAD OR GOOD FOR YOU?
Shrimp is actually quite good for you. (Of course, everything in moderation, I wouldn’t suggest a shrimp-only diet!).
It’s low in calories and fat, has zero carbs, and is chock full of protein. Shrimp also provides vitamins and minerals your body needs such as selenium, iodine, vitamin B12, iron, niacin, phosphorus, zinc, and magnesium. Shrimp is also a good source of omega-3 and -6 fatty acids.
Creamy Lemon Dill Shrimp
- 1.5-2 pounds large shrimp, peeled and de-veined tails removed if desired
- 3 tablespoons butter divided
- 3 teaspoons minced garlic
- 1/3 cup chicken broth
- 1/2 cup heavy cream OR half and half mixed with 1 tablespoon corn starch
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly chopped dill
- cracked black pepper to taste
- Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
- Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
- Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
- Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
- Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.