One-Pan Lemon Herb Shrimp

Ingredients

• 450 g Shrimp, peeled and deveined
• 2 tbsp Olive oil
• 3 cloves Garlic, minced
• 1 tbsp Lemon zest
• 2 tbsp Lemon juice
• 1 tsp Dried oregano
• 0.25 tsp Red pepper flakes(optional)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped
• 250 g Cherry tomatoes, halved
• 1 medium Cucumber, diced
• 1 tbsp Red wine vinegar

Instructions

1. 1

   Prep (10 minutes): Pat shrimp dry. Mince garlic and chop parsley. Zest and juice the lemon. Halve tomatoes and dice cucumber.

2. 2

   Cook (10 minutes): Heat olive oil in a large skillet over medium-high heat. Add garlic, oregano, and red pepper flakes; cook 30 seconds until fragrant. Add shrimp, salt, and black pepper; cook 2–3 minutes per side until pink and just cooked through.

3. 3

   Finish: Stir in lemon zest, lemon juice, and half the parsley; toss 30–60 seconds to coat and lightly reduce the juices. Turn off heat.

4. 4

   Serve: In a bowl, toss tomatoes and cucumber with red wine vinegar and a pinch of salt. Spoon shrimp and pan juices over the salad and top with remaining parsley.