Gulf Shrimp + Lemon Vinaigrette

Return to This Week’s Menu

Gulf Shrimp + Lemon Vinaigrette

Serves 4  | Prep Time: 10 minutes | Cook Time: 10 minutes

A few ingredients. Amazing results. My family and I like to cook the shrimp with the head on; there’s lot’s of flavor there. But you can certainly purchase without the head.  


  • 1.5 – 2 pounds head on gulf shrimp, peeled and deveined (or without head if you so desire)
  • 1 clove garlic, micro planned
  • Juice and zest of one lemon
  • Kosher salt to taste
  • Extra virgin olive oil

Chef Tips

The key to cooking shrimp is high heat and not overcooking them. 80% of the cooking happens on one side. Add more variety and next time add a small spoonful of smoked paprika for a slightly smoky tasty peppy taste.


Step 1

Make the lemon vinaigrette;  combine the lemon juice, garlic, salt, olive oil in a bowl and whisk to combine. Alternatively, place all ingredients in a jar and shake.

Step 2

Season shrimp with salt and a little drizzle of olive oil. Preheat a cast iron pan over medium high heat. You should hear a sear when the shrimp hits the pan; test one. If not, wait another 30 seconds. Sear the shrimp on one side; about 30 seconds. Repeat on the other side.

Step 3

Place the shrimp on a nice platter. Spoon over some the vinaigrette and microplane some fresh lemon zest.