“Tantalize Your Taste Buds with Fried Shrimp Marinade – A Recipe to Master While at Home!”

How to Make Fried Shrimp with Lemon and Herb Marinade

As a stay at home parent, I understand the desire to make meals that are both delicious and easy to prepare. Fried shrimp with lemon and herb marinade is a favorite in my house and allows me to make a dish that is both flavorful and quick to put together.

The ingredients are simple and have a great flavor profile. For the marinade, you will need olive oil, lemon juice, garlic, dried herbs of your choice (I like oregano, thyme, and basil), salt, and pepper. For the shrimp, you will need 1 pound of large peeled and deveined shrimp, as well as all-purpose flour for dredging. You will also need a cast-iron skillet or other heavy-bottomed skillet for frying.

To start the marinade, combine the olive oil, lemon juice, garlic, herbs, salt and pepper in a small bowl and mix until fully combined. Place the shrimp in a separate bowl or Ziploc bag and pour the marinade over it. Make sure all of the shrimp is fully coated in the marinade before covering it with plastic wrap or sealing the bag. Place in the refrigerator for at least 30 minutes to allow the flavors to fully blend.

When you are ready to cook, remove the shrimp from the refrigerator and heat your skillet over medium-high heat with a tablespoon of oil. While the skillet is heating up, place your all-purpose flour on a plate or shallow dish and dredge each piece of shrimp in it until fully coated. Once all of your shrimp is dredged in flour, add it to your hot skillet in batches if necessary. Cook until golden brown on each side (about 2 minutes per side).

Once all of your shrimp is fried up nicely it’s time to serve! I like to plate my fried shrimp with steamed vegetables or pasta for a complete meal. I also often make an extra batch of marinade to use as a sauce for added flavor.

Fried shrimp with lemon and herb marinade has become one of my go-to recipes for busy nights when I want something tasty but don’t have much time to spend in the kitchen. It’s easy enough for even my youngest children to help out with making this dish so I can spend more time with them while still having dinner on the table quickly!