Shrimp and Mushroom Recipe – Ginger Lemon Flavors & Dill

Last Updated on 2 months by Neha Deshmukh

Shrimp and Mushroom Recipe – Ginger Lemon Flavors & Dill

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This shrimp and mushroom recipe is exactly that. It’s a delightful blend of ginger, lemon, and fresh dill that just sings on your palate. I first made this when I was craving something light and zesty, and it’s been a family favorite ever since! It’s ready in under 20 minutes, making it perfect for busy weeknights.

Why You’ll Love This Recipe

This shrimp and mushroom dish is a winner for so many reasons. It’s incredibly easy to make – seriously, even beginner cooks can nail this one. The ginger-lemon sauce is bright and refreshing, and the dill adds a lovely herbaceous note. Plus, it’s a healthy and satisfying meal that feels a little bit special. Who doesn’t love a little bit of special, even on a Tuesday?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 250 grams button mushrooms
• 500 grams shrimp, peeled and deveined
• 1.5 inch fresh ginger
• 1 lemon juice
• 2 tablespoons butter
• 1 teaspoon paprika
• Handful of fresh dill
• Salt to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients for a sec, because quality makes a difference!

• Shrimp: Fresh shrimp is always best – you can really taste the difference! Look for shrimp that smells fresh and doesn’t have any discoloration.
• Mushrooms: I love using button mushrooms for this recipe because they’re readily available and have a mild flavor. But feel free to experiment with cremini, shiitake, or oyster mushrooms for a more complex taste.
• Ginger: Fresh ginger is key here. It provides that lovely zing that balances the richness of the shrimp and butter. Don’t even think about using the powdered stuff!
• Dill: Fresh dill is a must! It adds such a bright, fresh flavor. If you absolutely can’t find fresh, you can use dried, but use about half the amount.
• Oil: I usually use a neutral oil like sunflower or canola oil for sautéing. But olive oil works well too, especially if you like a little extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the ginger with the lemon juice and strain the mixture into a bowl. This creates our amazing sauce base – set it aside for now.
2. Heat a pan over medium heat. Add the butter and about 1 tablespoon of oil. Once the butter is melted and shimmering, add the mushrooms and a pinch of salt. Sauté for 3-4 minutes, until they’re softened and slightly golden.
3. Now, add the shrimp, the ginger-lemon juice mixture, paprika, and another sprinkle of salt. Stir everything together and cook for 2-3 minutes, until the shrimp turn pink and opaque. Don’t overcook the shrimp, or they’ll become rubbery!
4. Finally, stir in the fresh dill. Give it a quick taste and adjust the seasoning if needed. Serve immediately with some crusty bread to soak up all those delicious juices.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan when sautéing the mushrooms. If you do, they’ll steam instead of brown. Work in batches if necessary.
• Keep a close eye on the shrimp – they cook quickly!
• A squeeze of extra lemon juice at the end brightens up the flavors even more.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for a little heat. My friend, Priya, loves to add a finely chopped green chili!
• Garlic Addition: Sauté a clove or two of minced garlic with the mushrooms for extra flavor.
• Coconut Milk Variation: Stir in a splash of coconut milk at the end for a creamy, tropical twist. My family loves this version.
• Festival/Occasion Adaptations: Serve over a bed of fluffy basmati rice for a more substantial meal, perfect for a small gathering.

Serving Suggestions

This shrimp and mushroom dish is fantastic on its own, but here are a few ideas for serving it:

• With crusty bread for soaking up the sauce.
• Over rice or quinoa.
• Alongside a simple green salad.
• As part of a larger seafood spread.

Storage Instructions

This dish is best served immediately, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan or microwave. The shrimp might become a little tougher upon reheating, but it will still be tasty!

FAQs

Let’s answer some common questions:

• Is this shrimp and mushroom dish best served immediately? Absolutely! It’s at its best when freshly made.
• Can I use frozen shrimp in this recipe? Yes, you can! Just make sure to thaw them completely and pat them dry before cooking.
• What type of mushrooms work best for this dish? Button mushrooms are great, but feel free to experiment with other varieties like cremini or shiitake.
• How can I adjust the tanginess of the ginger-lemon sauce? Add more or less lemon juice to taste.
• Can this dish be made ahead of time? Not really. The shrimp will overcook if you make it too far in advance. You can prep the ingredients (chop the mushrooms, grate the ginger) ahead of time, though!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!