Garlic Cumin Shrimp with Aleppo Pepper
Pan-seared shrimp kissed with garlic, toasted cumin, bright lemon, and the fruity heat of Aleppo pepper. Ready in 12 minutes — the weeknight dinner that tastes like you tried.
- Total time
- 12 min
- Servings
- 2
- Calories
- 220
- Protein
- 32g
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 whole lemon
- ½ tsp Aleppo pepper
Instructions
- 1
Pat shrimp dry with paper towels, then season with salt and black pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add shrimp and cook without stirring for 90 seconds until the bottoms turn pink.
- 4
Flip the shrimp, then add garlic and cumin; cook 60 seconds until fragrant.
- 5
Squeeze the lemon juice over the pan, sprinkle Aleppo pepper, and toss to coat.
- 6
Serve hot with the pan juices spooned over top.
Tools you’ll need
- 12-inch skillet
- paper towels
- wooden spoon or tongs
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