Seafood with Herbs and Lemon
Squid and shrimp provide dense protein and satisfy well without heaviness, while herbs and lemon keep the taste fresh and clean. The dish is very low in carbs but full of bright aroma and juiciness. It is a fast hot recipe that works well for both lunch and a light dinner.
Pat squid (350 g) dry with paper towels and cut it into large triangles or wide strips. Peel shrimp (150 g), remove the intestinal vein if needed, and split the largest ones lengthwise. Prepare parsley (5 g), cilantro (5 g), and dill (5 g), chop them finely, and lightly crush garlic (5 g) with the flat side of a knife. Mix lemon juice from lemon (5 g) with salt (to taste) and black pepper (to taste), and keep lemon zest (3 g) separate.
Heat a skillet over high heat with olive oil (12 g), warm the garlic for 20-30 seconds, and immediately add the squid and shrimp. Fry for 2 minutes, then pour in the lemon juice with the salt and pepper and cook for another 2-3 minutes, turning the seafood constantly until the squid turns opaque and the shrimp become fully pink.
Remove the skillet from the heat, discard the garlic, and immediately stir in the chopped herbs and lemon zest. Let the dish stand for 1 minute so the aroma spreads, then serve it hot while the seafood is still tender and juicy.
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