There’s something magical about the combination of zesty lemon and aromatic garlic that transforms simple ingredients into something extraordinary. After years of experimenting with seafood recipes, I’m excited to share my absolute favorite Lemon Garlic Shrimp recipe that has become a staple in my home. This dish strikes the perfect balance between tangy citrus notes and rich buttery garlic flavor, all while highlighting the natural sweetness of perfectly cooked shrimp.
What makes this recipe a standout is how quickly it comes together without sacrificing flavor. In just 25 minutes, you’ll have a restaurant-quality meal that’s perfect for both weeknight dinners and special occasions. The secret lies in the quality of your ingredients and the careful balance of flavors.
Pro tip: When selecting shrimp, look for ones that smell fresh like the ocean with firm, translucent flesh. If possible, opt for wild-caught shrimp for the best flavor and sustainability.
Before we dive into the cooking process, let’s gather our ingredients. The beauty of this recipe is its simplicity – you likely have most of these staples in your pantry already!
| Ingredient | Quantity | Notes |
|---|---|---|
| Large shrimp | 1 lb | Peeled and deveined |
| Olive oil | 2 tablespoons | Extra virgin preferred |
| Garlic | 4 cloves | Freshly minced |
| Red pepper flakes | 1/4 teaspoon | Optional, for heat |
| Chicken broth | 1/4 cup | Low-sodium works best |
| Lemon | 1 whole | Need both juice and zest |
| Unsalted butter | 2 tablespoons | Adds richness to sauce |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
| Salt and pepper | To taste | Kosher salt recommended |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Servings: 4 | Difficulty: Easy
Step-by-Step Cooking Instructions
Now that we have all our ingredients ready, let’s dive into the cooking process. What I love about this recipe is how the layers of flavor build upon each other. We’ll be using the same pan throughout to maximize flavor development and minimize cleanup – always a win in my book!
Step 1: Prepare the Shrimp
First, take your peeled and deveined shrimp and pat them dry with paper towels. This step is crucial – excess moisture will prevent proper searing and result in steamed rather than sautéed shrimp. Season them generously with salt and freshly ground black pepper on both sides. Allow them to sit at room temperature for about 5 minutes while you prepare the other ingredients.
Step 2: Begin Building Flavors
Heat a large skillet over medium-high heat. Add the olive oil and allow it to get nice and hot – you should see it shimmer but not smoke. This is the perfect temperature for sautéing garlic without burning it. Add your minced garlic and red pepper flakes (if using) to the hot oil. Cook for just 45-60 seconds, stirring constantly until the garlic becomes fragrant and just barely starts to turn golden at the edges. Pro tip: Watch the garlic closely at this stage – it can go from perfectly golden to burnt in seconds!
Step 3: Cook the Shrimp
Add your seasoned shrimp to the skillet in a single layer. They should sizzle when they hit the pan – that’s how you know your heat is right! Cook for about 2 minutes on the first side until they start turning pink and opaque. Flip each shrimp and cook for another 1-2 minutes on the other side. Be careful not to overcook them – perfectly cooked shrimp should form a loose “C” shape, while overcooked shrimp curl into a tight “O” shape and become rubbery.
Step 4: Create the Luscious Sauce
Once the shrimp are just cooked through, transfer them to a clean plate and set aside. Return the skillet to the heat and add the chicken broth, using a wooden spoon to scrape up all those flavorful brown bits from the bottom of the pan. This deglazing step is where so much flavor is hiding! Now add the fresh lemon juice, lemon zest, and butter. Allow the sauce to simmer for 2-3 minutes until it reduces slightly and the butter melts completely, creating a silky emulsion.
Step 5: Bring It All Together
Return the cooked shrimp to the skillet, along with any juices that have accumulated on the plate – that’s pure flavor! Toss everything together to coat the shrimp evenly in the sauce and allow them to warm through for about 1 minute. Remove from heat and sprinkle with the freshly chopped parsley for a pop of color and fresh, herbaceous flavor.
Serving Suggestions, Variations, and FAQs
One of the things I adore about this Lemon Garlic Shrimp recipe is its versatility. While delicious on its own, it truly shines when paired with the right accompaniments. Here are my favorite ways to serve this dish for a complete, satisfying meal.
Perfect Pairings
For a classic approach, serve these succulent shrimp over a bed of al dente linguine or angel hair pasta. The thin pasta varieties catch the sauce perfectly without overwhelming the delicate shrimp. I sometimes reserve a quarter cup of pasta cooking water to add to the sauce if it needs thinning out.
If you’re watching your carbs, a bed of cauliflower rice or zucchini noodles makes an excellent low-carb alternative that soaks up all that glorious sauce. For a more traditional approach, steamed jasmine or basmati rice provides a neutral canvas that allows the bright lemon garlic flavors to take center stage.
Don’t forget the bread! A crusty baguette or garlic bread is essential for sopping up every last drop of that luxurious sauce – trust me, you won’t want to waste a single drop.
Simple Variations
While this recipe is perfect as written, here are a few simple twists to keep things interesting:
- Mediterranean Style: Add a handful of halved cherry tomatoes and crumbled feta cheese just before serving.
- Herb Lover’s Version: Incorporate fresh herbs like dill, basil, or tarragon along with the parsley.
- Spicy Kick: Double the red pepper flakes or add a dash of cayenne for heat lovers.
- Wine Infusion: Replace half the chicken broth with a dry white wine like Sauvignon Blanc for an elegant twist.
Storage and Reheating
This dish is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat just until warmed through. I don’t recommend microwaving as it can make the shrimp tough and rubbery.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely in the refrigerator overnight or under cold running water, then pat them very dry before cooking. Frozen shrimp are often flash-frozen shortly after harvesting, sometimes making them fresher than “fresh” shrimp
Lemon Garlic Shrimp
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tablespoons olive oil extra virgin preferred
- 4 cloves garlic freshly minced
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup chicken broth low-sodium
- 1 whole lemon juice and zest
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley chopped (for garnish)
- Salt and pepper to taste (kosher salt recommended)
Instructions
- Prepare the Shrimp: Pat shrimp dry with paper towels. Season with salt and pepper. Let rest at room temperature for 5 minutes.
- Sauté Garlic: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes (if using). Cook 45–60 seconds until fragrant and lightly golden.
- Cook Shrimp: Add shrimp in a single layer. Sear for 2 minutes on the first side, flip, and cook 1–2 minutes on the second side until pink and opaque. Transfer to a plate.
- Make Sauce: Deglaze skillet with chicken broth, scraping up brown bits. Stir in lemon juice, zest, and butter. Simmer 2–3 minutes until slightly reduced and emulsified.
- Combine and Finish: Return shrimp and any juices to skillet. Toss to coat in sauce and warm through, about 1 minute. Remove from heat and sprinkle with fresh parsley.
