Why You’ll Love This Recipe
- Quick & Easy – Ready in just 20 minutes, perfect for busy weeknights.
- Full of Flavor – A combination of butter, garlic, and fresh lemon creates a rich yet refreshing taste.
- Versatile – Serve it with pasta, rice, or bread for a complete meal.
- Healthy Option – Low in carbs and packed with protein.
- One-Pan Recipe – Minimal cleanup for an effortless cooking experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 1/4 cup chicken broth or white wine
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Directions
- Prep the Shrimp – Rinse the shrimp under cold water and pat dry with paper towels.
- Cook the Shrimp – In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Add the Shrimp – Arrange the shrimp in a single layer in the skillet. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
- Make the Sauce – Pour in the chicken broth or white wine, lemon juice, and lemon zest. Stir to combine and cook for another 2-3 minutes, allowing the sauce to reduce slightly.
- Season and Serve – Season with salt and black pepper to taste. Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: Approximately 220 kcal per serving
Variations
- Creamy Version – Stir in a splash of heavy cream for a richer sauce.
- Spicy Kick – Add extra red pepper flakes or a dash of hot sauce.
- Herbaceous Twist – Try adding fresh basil or thyme for a different flavor profile.
- Grilled Shrimp – Instead of sautéing, marinate the shrimp and grill them for a smoky taste.
- Pasta Addition – Toss the shrimp with cooked linguine or spaghetti for a heartier meal.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended, as shrimp can become rubbery when reheated.
- Reheating: Warm in a skillet over low heat with a splash of chicken broth or butter to retain moisture.
FAQs
How do I know when shrimp is fully cooked?
Shrimp is done when it turns pink and opaque, usually after 2-3 minutes per side. Overcooking can make it rubbery.
Can I use frozen shrimp?
Yes, just thaw them in the refrigerator overnight or under cold running water before cooking.
What type of shrimp works best for this recipe?
Large shrimp (16-20 count per pound) work best, but medium shrimp can also be used.
Can I substitute butter with olive oil?
Yes, olive oil can be used for a lighter option, though butter enhances the richness of the dish.
What can I serve with lemon garlic shrimp?
It pairs well with pasta, rice, roasted vegetables, or a fresh salad.
Can I make this dish dairy-free?
Yes, swap the butter for dairy-free butter or olive oil.
How can I thicken the sauce?
Let the sauce simmer longer or add a small amount of cornstarch mixed with water.
Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can prep the ingredients ahead for quicker cooking.
What wine pairs well with lemon garlic shrimp?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.
Can I use pre-cooked shrimp?
Yes, but reduce the cooking time to just warming them in the sauce to avoid overcooking.
Conclusion
Lemon Garlic Shrimp is a simple yet impressive dish packed with vibrant flavors. Whether you serve it as an appetizer, over pasta, or with crusty bread, this recipe is a guaranteed crowd-pleaser. Its quick preparation and bold taste make it a go-to meal for any occasion. Try it today and enjoy a restaurant-quality dish right at home!
Lemon Garlic Shrimp
Lemon Garlic Shrimp is a quick and flavorful dish featuring tender shrimp sautéed in a buttery, garlic-infused sauce with a bright lemony kick. This versatile recipe is perfect for a weeknight dinner and pairs beautifully with pasta, rice, or crusty bread. Ready in just 20 minutes, it’s a delicious and easy seafood dish that’s sure to impress!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean, American
- Diet: Gluten Free
Ingredients
- 1 lb large shrimp, peeled and deveined
3 tablespoons unsalted butter
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup chicken broth or white wine
Juice of 1 lemon
Zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
Instructions
- Prep the Shrimp: Rinse the shrimp under cold water and pat dry.
- Cook the Shrimp: Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.
- Sear the Shrimp: Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
- Make the Sauce: Pour in chicken broth or white wine, lemon juice, and lemon zest. Stir and cook for another 2-3 minutes to reduce the sauce slightly.
- Season & Serve: Season with salt and pepper, then remove from heat. Sprinkle with fresh parsley and serve with lemon wedges.
Notes
- Prep the Shrimp: Rinse the shrimp under cold water and pat dry.
Cook the Shrimp: Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.
Sear the Shrimp: Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
Make the Sauce: Pour in chicken broth or white wine, lemon juice, and lemon zest. Stir and cook for another 2-3 minutes to reduce the sauce slightly.
Season & Serve: Season with salt and pepper, then remove from heat. Sprinkle with fresh parsley and serve with lemon wedges.
