Ouzo Shrimp with Tomato Cucumber Salsa
Pan-seared shrimp flambéed in ouzo and butter with a bright anise kick, served alongside a quick fresh tomato-cucumber salsa. Restaurant-worthy in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb large shrimp, peeled and deveined
- ¼ cup ouzo
- 3 tbsp butter
- 1 cup tomatoes, diced
- 1 cup cucumber, diced
- ¼ cup red onion, minced
- 1 whole lemon (juiced + zested)
- 2 tbsp fresh dill or parsley, chopped
Instructions
- 1
Toss tomatoes, cucumber, red onion, lemon juice, and half the dill in a bowl. Season with salt and pepper. Set the salsa aside.
- 2
Pat shrimp dry with paper towels. Season generously with salt and black pepper on both sides.
- 3
Heat a large skillet over medium-high until it shimmers, about 90 seconds. Add 1 tbsp butter.
- 4
Working in batches if needed, sear shrimp 90 seconds per side without moving. Edges should turn opaque.
- 5
Pour ouzo over the shrimp. Carefully ignite with a long lighter or match; let flames die down naturally, about 30 seconds.
- 6
Remove from heat. Stir in remaining 2 tbsp butter and lemon zest until the sauce turns glossy. Taste and adjust seasoning.
- 7
Plate shrimp and sauce. Top with remaining dill and serve alongside the tomato-cucumber salsa.
Tools you’ll need
- large skillet (12-inch)
- mixing bowl
- paper towels
- long lighter or matches
- wooden spoon
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