Our first camping trip in the new camper was just me and my sweetie. We left the kids at home and enjoyed a couple days to ourselves. As I mentioned a few posts ago, we are on a diet so our normal camping fare wouldn’t cut it this time. I knew I wanted shrimp, so I created this recipe and boy were they a home run!
When cooking with shrimp, I prefer to use ones with the shell still on because the end result is more moist since the shell offers a bit of protection. Plus, you get to use your hands while eating and lick all the delicious sauce from your fingers in between bites! Be sure not to buy shrimp that are already cooked (If they are pink, they are cooked. If they are grey, they are raw). If you try this recipe with those pre-cooked ones, you will end up with tough meat that won’t take on the flavor of the sauce.
- 1 pound jumbo shrimp, raw with shell still on – do not get the ones that are already cooked!
- 1 lemon, zested then cut in half
- 2 garlic cloves, minced
- 1 green onion, chopped
- canola oil
- salt and pepper
Pat your shrimp dry with paper towels. Heat a very large skillet over high heat until very hot. Add enough canola oil to lightly coat the bottom of the pan. Your oil should smoke slightly if your pan is hot enough.
Add the shrimp and stir. Once they are about half way pink, add the garlic, zest, green onion, juice of half the lemon, salt and pepper. Continue to cook and stir the shrimp until they are completely pink all over and have curled up. Do not over-cook your shrimp or they will be very tough.
Remove from the heat and add the remaining juice from the other half of the lemon and put shrimp on a serving dish.