Panko-breaded shrimp fries up fast and pairs with a quick acidic sauce of lemon and garlic. This shelf gives you nearly dinner itself, needing only heat and a sauce to make it real.

Serves 2. 15 minutes, 10 at the stove.

About 600 calories a serving, 53 g protein, 43 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a large skillet over medium-high heat until a curl of shrimp breading browns quickly when dropped in the oil. Working in batches so the pan does not crowd, add the panko shrimp and cook for two minutes on the first side until golden, then flip and cook one and a half minutes more on the second side until the crumbs are deep gold. Drain on a paper towel as each batch finishes.8 min
2. In the same skillet off heat, mince 2 cloves garlic and stir with the juice of half a lemon, a pinch of salt, and a pinch of pepper. Return the shrimp to the pan and toss to coat. Squeeze more lemon juice over if you like.

Note Swap lemon for lime if you have it. Leftovers keep in the fridge two days and reheat under the broiler. Serve with cooked pasta or rice, and a green salad or steamed broccoli.