Tapas-Style Shrimp with Local Herb and Citrus Infusion

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicately sautéed shrimp infused with fresh local herbs and bright citrus flavors, served tapas-style for a light and elegant Memphis-inspired starter or dinner. This Mediterranean-inspired seafood recipe, ready in about 18 minutes, pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 Mediterranean cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Cook for 2 minutes until shrimp start turning pink.
  3. Step 3: Pour in 1/4 cup white wine (optional) and cook for another 2 minutes until shrimp are opaque and cooked through, and the wine reduces slightly.
  4. Step 4: Stir in 2 tbsp butter, 2 tbsp fresh lemon juice, 1 tsp fresh orange zest, 2 tbsp chopped parsley, and 1 tbsp fresh thyme leaves. Toss gently for 1 minute until shrimp are coated and herb fragrance fills the pan.
  5. Step 5: Remove from heat and serve immediately as a tapas-style dish with crusty bread or light salad for a fresh Memphis-inspired meal.

Related recipes