Oh heeey light summer dinners. We’re officially at the time of year when the nights are warm, the days are long, and an ideal dinner is one that lets us spend less time in the kitchen and more time outside enjoying this beautiful season. Enter: the easiest ever garlic shrimp. But not just any garlic shrimp. True to its official title, this recipe for The Best Garlic Shrimp In The Whole Wide World lives up to its name.
Because the flavors of the garlic shrimp create the perfect showstopping kick, I kept the rest of the meal simple so that it didn’t compete with the main dish. I sautéed green beans in olive oil, salt, freshly ground pepper and fresh-squeezed lemon juice, then baked red potatoes with salt, pepper and olive oil until crispy on the outside and soft on the inside. This meal is full of whole foods, color and flavor. Win win win. Win. (:
Click here for the garlic shrimp recipe. I followed everything to the T, minus adding butter to the pan to cook the shrimp. Instead, I dumped the leftover marinade in the skillet and found that was more than enough to coat the shrimp and pack a whole lot of flavor into the meal. Scroll down for the side recipes, which I MacGyver’d myself. And enjoy!
ROASTED RED PEPPERS
1.5 lbs red potatoes
1/8 cup olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon fresh chopped parsley
1. Preheat oven to 400 degrees.
2. Cut potatoes into halves or quarters so all pieces are roughly the same size.
3. In a large bowl, mix olive oil, salt and black pepper.
4. Add potatoes and mix in olive oil mixture until evenly coated.
5. Transfer potatoes to a sheet pan and roast in the oven until lightly browned and crisp. Flip once with a spatula during cooking to ensure even browning.
6. Remove potatoes from the oven and toss with fresh parsley.
LEMON GREEN BEANS
2 pounds green beans
1 tablespoon olive oil
Freshly ground black pepper
1. Heat a large skillet over medium heat.
2. Add the olive oil, then the beans.
3. Sprinkle with salt and pepper to taste
4. Cut the lemon in half and squeeze 1/2 over the beans.
5. Continue to cook until tender, about 10 minutes.