There’s something magical about the combination of lemon and garlic—bright, bold, and bursting with flavor. When paired with tender, juicy shrimp, it creates a dish that feels both indulgent and refreshingly light. I first fell in love with this Lemon Garlic Shrimp recipe during a beach vacation in South Carolina. After a long day in the sun, I wanted something fast and satisfying without turning on the oven. A local seafood shack served something similar, and I was instantly hooked.
Back home, I began experimenting with my version, adjusting the seasonings and tweaking the technique until it became a go-to in my weekly rotation. This dish comes together in under 20 minutes, uses simple pantry staples, and never fails to impress, whether it’s a busy weeknight or a casual dinner party.
Let me walk you through everything you need to know to make this zesty, garlicky, protein-packed delight from scratch.
Why You’ll Love This Lemon Garlic Shrimp Recipe
- Naturally Gluten-Free: Great for accommodating dietary needs.
- Quick and Easy: Ready in under 20 minutes with minimal prep.
- Flavorful: The lemon and garlic sauce packs a punch without overpowering the shrimp.
- Healthy: Low in carbs, rich in protein, and can be made with little oil or butter.
- Versatile: Perfect over pasta, rice, salad, or served as an appetizer.
Ingredients You’ll Need
Here’s a closer look at the fresh, simple ingredients that make this dish shine:
Main Ingredients
- Shrimp (1 pound, large or jumbo, peeled and deveined): Fresh or frozen (thawed) shrimp both work. Look for wild-caught if possible for the best flavor and texture.
- Garlic (4 cloves, minced): Fresh garlic is key. Pre-minced or garlic powder won’t deliver the same depth of flavor.
- Lemon (1 large, zested and juiced): Use both the juice and zest to maximize brightness.
- Olive oil (2 tablespoons): Provides richness without overpowering the other ingredients.
- Unsalted butter (2 tablespoons): Adds a velvety finish to the sauce.
- Red pepper flakes (¼ teaspoon): Optional but highly recommended for a hint of heat.
- Salt (½ teaspoon): Balances the flavors.
- Black pepper (¼ teaspoon): Adds a subtle bite.
- Fresh parsley (2 tablespoons, chopped): For garnish and a touch of color.
Optional Additions
- White wine (¼ cup): Adds acidity and depth; use a dry variety like Sauvignon Blanc.
- Paprika (½ teaspoon): Smoked or sweet, for added complexity.
- Parmesan cheese: If serving over pasta, a sprinkle of grated Parmesan can be delightful.
Substitution Tips:
- If you’re avoiding dairy, replace butter with additional olive oil or a plant-based butter.
- For a citrus twist, try lime instead of lemon.
How to Make Lemon Garlic Shrimp (Step-by-Step Instructions)
Step 1: Prep the Shrimp
Pat the shrimp dry with paper towels. This step is crucial—dry shrimp sear better and don’t steam in the pan. Season lightly with salt and pepper.
Step 2: Sauté the Garlic
In a large skillet over medium heat, add olive oil. Once shimmering, add the minced garlic. Sauté for 30–60 seconds until fragrant but not browned, which can make garlic bitter.
Step 3: Cook the Shrimp
Increase the heat to medium-high. Add shrimp in a single layer. Sear for about 2 minutes per side until they turn pink and opaque. Avoid overcrowding the pan; cook in batches if needed.
Step 4: Deglaze and Flavor
Add lemon juice, lemon zest, and optional white wine to deglaze the pan. Scrape up any flavorful bits stuck to the bottom. Simmer for 1–2 minutes.
Step 5: Finish with Butter and Herbs
Reduce heat to low. Stir in the butter and red pepper flakes until the sauce is smooth and glossy. Return all shrimp to the pan if cooking in batches. Toss to coat.
Step 6: Garnish and Serve
Sprinkle with chopped parsley and serve immediately.
Why this technique works:
Drying the shrimp helps them caramelize slightly, enhancing flavor. Deglazing brings everything together, and the butter emulsifies the sauce, creating a silky finish.
Expert Tips for the Best Results
- Use High Heat for Searing: Shrimp cook best over high heat—this prevents a rubbery texture and ensures a golden exterior.
- Don’t Overcook: Shrimp only need about 4–5 minutes total. Once they curl up and go pink, they’re ready.
- Zest First, Then Juice: Always zest the lemon before cutting it—it’s much easier and you’ll extract more zest.
- Deglaze with Wine or Broth: Adds depth and complexity to the sauce. If you prefer alcohol-free, chicken or vegetable broth works too.
- Fresh Is Best: Frozen shrimp are convenient, but always thaw and pat dry for better texture.
Variations & Substitutions
- Spicy Cajun Shrimp: Add 1 tablespoon of Cajun seasoning for a smoky, spicy kick.
- Creamy Lemon Garlic Shrimp: Stir in ¼ cup heavy cream with the butter for a richer sauce.
- Lemon Garlic Shrimp Pasta: Serve over linguine or angel hair, and double the sauce ingredients to coat the noodles.
- Asian-Inspired: Swap lemon with lime and add a splash of soy sauce and ginger.
- Low-Carb/Keto: Serve over zoodles (zucchini noodles) or cauliflower rice.
Serving Suggestions
Lemon Garlic Shrimp is incredibly versatile. Here are a few pairing ideas:
- With Pasta: Toss with spaghetti or linguine and a little reserved pasta water for a lemony shrimp scampi.
- Over Rice or Quinoa: Soaks up the sauce beautifully.
- On a Salad: Layer shrimp over a fresh arugula or spinach salad with avocado and tomatoes.
- As an Appetizer, serve with toothpicks and lemon wedges at a dinner party.
- With Crusty Bread: Perfect for dipping into the garlic-lemon-butter sauce.
Storage & Reheating Instructions
Storage:
- Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
- Do not freeze after cooking—shrimp can become rubbery upon reheating from frozen.
Reheating:
- Gently reheat in a skillet over low heat with a splash of water or broth.
- Avoid microwaving, which can make shrimp tough.
Recipe FAQs (Schema-Ready)
What sort of shrimp do I need for this dish?
Use large or jumbo shrimp, peeled and deveined. Wild-caught shrimp provide the best flavor and texture.
Can I use frozen shrimp?
Yes, just be sure to thaw them fully and pat them dry before cooking to avoid excess water in the pan.
Can I make this dairy-free?
Absolutely. Use olive oil or plant-based butter instead of traditional butter.
Is Lemon Garlic Shrimp healthy?
Yes. It’s high in protein, low in carbs, and can be made with heart-healthy fats. Avoid heavy sides if you’re watching calories.
How can I tell if the shrimp are cooked?
They go pink and curl up like a “C.” Overcooked shrimp become tight and rubbery.
Nutrition Information (Per Serving, Approximate)
- Calories: 240
- Protein: 28g
- Fat: 14g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 1g
- Sodium: 680mg
Lemon Garlic Shrimp is one of those rare recipes that checks all the boxes: it’s fast, flavorful, healthy, and endlessly adaptable. Whether you’re whipping up a weeknight dinner or entertaining friends, this dish delivers every time. I wish this dish becomes as key in your home as it is in mine.
If you try this recipe, I’d love to hear from you. Leave a comment below, rate it, or share your favorite twist. Happy cooking!
Lemon Garlic Shrimp
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp red pepper flakes optional for heat
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped
- Lemon wedges for serving
Instructions
- Prepare the Shrimp: Start by cleaning your shrimp thoroughly. If they are frozen, throw them under cold water. Helps them dry with a paper towel – it helps to get a good Sear.
- Heat the Pan: In a large pan, heat olive oil and butter on medium-high heat. The combination of both gives a good taste base and helps to brown the shrimp beautifully.
- Sauté the Garlic: Add minced garlic and red chili flakes (if used). Sauté for about 30 seconds until aromatic – don’t let it burn!
- Cook the Shrimp: Add shrimp to a layer. 2-3 minutes per side or until they are pink and opaque. Do not crowd PAN -work in batches when needed.
- Add Lemon Zest & Juice: Once the shrimp is almost, sprinkle in lemon enthusiasm and squeeze over lemon juice. Give a good toss to coat everything.
- Finish & Serve: Turn off the heat and sprinkle with chopped parsley. Adjust salt and pepper if necessary. Serve immediately with your choice of sides!
Notes
- Don’t overcook the shrimp they turn rubbery quickly. As soon as they’re pink and opaque, they’re done.
- Fresh lemon juice gives the best flavor—bottled just isn’t the same.
- Use raw shrimp (not pre-cooked) for better texture and flavor.
- Great served with: angel hair pasta, rice, crusty bread, or over a light green salad.