Bright, bold, and buttery, Lemon Garlic Shrimp is a one-skillet seafood masterpiece that comes together in under 10 minutes. Quick to prepare yet packed with flavor, it’s a weeknight game-changer.
Juicy shrimp are bathed in zesty lemon and golden garlic, finished with a touch of heat and fresh herbs. It’s effortlessly elegant, perfect for light dinners or impressive entertaining.
Zesty and Simple: Main Ingredients in Lemon Garlic Shrimp
- Shrimp – The star protein, tender and sweet, is the perfect canvas for bold citrus and savory garlic. Use large or jumbo for the best texture.
- Garlic – Fresh and finely minced, garlic infuses the oil and butter with deep flavor, coating the shrimp in aromatic richness.
- Lemon – Both zest and juice add brightness, cutting through the richness and enhancing the shrimp’s natural flavor.
- Butter – Provides silky richness and helps create a luscious sauce that clings to every bite.
- Olive Oil – Balances the butter and adds depth with its fruity undertones.
- Crushed Red Pepper – A whisper of heat that wakes up the dish without overpowering.
- Parsley – Chopped fresh, it adds color and freshness right before serving.
Quick & Flavorful: How to Make Lemon Garlic Shrimp
Pat shrimp dry and season generously with salt, pepper, and paprika for a subtle smoky undertone. In a hot skillet, melt butter with olive oil and stir in garlic and crushed red pepper. Sauté briefly to release their aroma.
Toss in the shrimp and cook just until they turn pink and opaque—only a few minutes. Finish with a splash of lemon juice and zest for brightness, then toss with parsley for a pop of green. Serve immediately for the best flavor and texture.
Kitchen Tips & Tasty Twists
To make the most of this dish, ensure your shrimp are dry before cooking—this helps them sear rather than steam. A cast iron or stainless steel skillet works well for quick, even heat. For extra depth, add a splash of white wine or a handful of cherry tomatoes with the garlic.
If you’re in the mood to experiment, try swapping parsley for fresh basil or cilantro. Want more richness? Stir in a tablespoon of cream or a touch of Parmesan. Serve over pasta, rice, or a bed of sautéed spinach for a complete meal.
Keeping It Fresh: How to Store and Reheat Lemon Garlic Shrimp
Leftovers should be cooled and stored in an airtight container in the fridge for up to 3 to 4 days. To reheat, warm a skillet over medium heat and quickly toss the shrimp just until heated through. Avoid microwaving or overcooking during reheating to preserve their tender texture.
For make-ahead ease, you can prep the shrimp and aromatics a day early. However, it’s best to cook shrimp fresh to avoid rubbery results.
Butter Garlic Shrimp with Lemon
Ingredients
- 1 lemon both zested and juiced
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley finely chopped
- ½ teaspoon paprika
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- 4 garlic cloves minced
- 1 pound jumbo or large shrimp peeled and deveined
Instructions
- Gently pat the shrimp dry using paper towels and evenly coat with paprika, salt, and freshly ground black pepper.
- In a large skillet set over medium-high heat, melt the butter together with the olive oil. Once hot, add the minced garlic and crushed red pepper flakes. Sauté briefly, stirring constantly, until aromatic, approximately 30 seconds.
- Add the prepared shrimp to the skillet. Cook while stirring occasionally until the shrimp turns opaque and is cooked through, about 3 to 5 minutes.
- Take the skillet off the heat. Stir in the lemon zest and juice, then sprinkle with chopped parsley. Serve immediately.
Notes
To reheat, use a skillet over medium heat and warm the shrimp quickly to maintain its texture and avoid overcooking.
