Lemon Garlic Shrimp
A quick and tasty one-pan shrimp dish with garlic, butter, and zesty lemon. High in protein, low in carbs, and ready in just 10 minutes, it’s perfect for a healthy weeknight dinner or effortless meal prep.
Equipment
- 1 Large skillet
- Measuring Cups and Spoons
- Garlic Press
- Microplane or Zester
- Lemon Squeezer
- Knife
- Cutting board
Ingredients
- 1 pound large shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper flakes
- 1 lemon zested and juiced
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare and Season Shrimp: Start by patting your shrimp dry with a paper towel to remove any excess moisture. This step is essential for getting a good sear and preventing the shrimp from steaming in the pan. Once dry, evenly season the shrimp on all sides with salt, freshly ground black pepper, and paprika. Make sure each shrimp is lightly coated so the flavors penetrate the seafood. Set aside while you heat the pan.
- Heat Butter and Olive Oil: Place a large skillet over medium-high heat and add 2 tablespoons of butter along with 1 tablespoon of extra-virgin olive oil. Allow the butter to melt completely and combine with the oil. The mixture should start to shimmer slightly but not burn—this indicates the pan is perfectly preheated for cooking. Using both butter and oil ensures a rich flavor while preventing the butter from burning.
- Sauté Garlic and Red Pepper Flakes: Add the minced garlic and ¼ teaspoon of crushed red pepper flakes to the hot butter-oil mixture. Stir continuously for about 30 seconds until the garlic becomes fragrant and slightly golden. Be careful not to overcook; burnt garlic will taste bitter. This step infuses the cooking fat with a bold, aromatic base that will coat the shrimp perfectly.
- Cook the Shrimp: Gently place the seasoned shrimp in a single layer in the skillet, giving each piece enough space to cook evenly. Let the shrimp cook for 2–3 minutes without moving them too much, then gently stir or flip each shrimp using a spatula or tongs. Continue cooking until all shrimp turn opaque and pink, with a slight golden edge, usually 3–5 minutes total depending on their size. Avoid overcooking, as shrimp will become rubbery if left too long.
- Add Lemon Zest and Juice: Once the shrimp are fully cooked, remove the skillet from heat. Immediately add the zest and juice of one fresh lemon. Stir gently to combine, allowing the citrus to brighten and enhance the shrimp’s flavor. The acidity will balance the richness of the butter and create a fresh, tangy finish.
- Finish with Fresh Parsley: Sprinkle 2 tablespoons of chopped fresh parsley over the shrimp, tossing lightly to distribute evenly. The parsley adds a pop of color, a mild herbal note, and a fresh aroma that complements the garlic and lemon beautifully.
- Serve Immediately: Serve the shrimp hot, straight from the skillet, for the best texture and flavor. This dish pairs perfectly with pasta, rice, or roasted vegetables. If desired, garnish with extra lemon wedges for added zing. Shrimp are best enjoyed immediately, as reheating can affect their delicate texture.
Notes
- Always pat your shrimp dry before cooking to ensure a good sear and prevent steaming.
- Use a hot skillet to get a lightly crisped exterior while keeping the shrimp tender inside.
- Fresh lemon zest and juice brighten the dish; avoid bottled lemon juice for best flavor.
- Don’t overcrowd the pan—cooking in batches ensures each shrimp cooks evenly.
- Serve immediately after cooking for the juiciest texture; reheating can make shrimp rubbery.
