Lemon Garlic Shrimp
Highlighted under: Simple Speedy Plates
For something this simple, it has no right being this good. Just a handful of ingredients and a few minutes on the stove brings out such bright, fresh flavors. I often make this weeknight dish when I want to impress but don’t have hours to spend in the kitchen. It’s quick, it’s easy, and the leftovers make a perfect lunch. Honestly, you might already have everything you need in your pantry.
The first time I made Lemon Garlic Shrimp, I was so excited but completely overdid the garlic, thinking more was better. Let’s just say the smell took over my whole apartment, and not in the way you'd hope. I realized the key is balancing the garlic with the lemon to keep it fresh, so that’s been my focus ever since.
What I love about this dish is how quickly it comes together. With just my trusty skillet and a few bright ingredients, it feels like I’m dining out at a fancy restaurant, but I’m really just in my kitchen. Plus, serve it over rice or pasta, and you have a whole meal in under 20 minutes!
Why I Keep Making This
- It’s ready in about 20 minutes
- The flavors really pop with just garlic and lemon
- You can easily double the recipe for company
- Pair it with a salad for a fresh dinner
- Everyone always asks for the recipe
The Secret to This Lemon Garlic Shrimp
This dish is all about simplicity, but honestly, the combination of lemon and garlic really brings the shrimp to life. With just a few ingredients, you're in for a tasty treat that feels fancy without all the fuss. I love serving it with a side salad or over some fluffy rice, which soaks up all that buttery, garlicky goodness.
Cooking the shrimp is quick, but be careful not to overdo it. They really only need about 2-3 minutes on each side. If they start curling up too tight or turning opaque too soon, they are probably done. They should look plump and feel firm to the touch. Anything beyond that, and you risk a rubbery texture—definitely not what you want.
Ingredients
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted Kerrygold butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
Instructions
Cook the Shrimp
In my trusty skillet over medium heat, melt the butter. Once melted, toss in the minced garlic and cook for about a minute, just until it becomes fragrant. Be careful not to brown it, or it’ll taste bitter. Then, add the shrimp, sprinkle with a pinch of salt and pepper, and cook for about 2-3 minutes on each side, until they’re pink and cooked through.
Add Lemon and Parsley
Once the shrimp are done, squeeze in the lemon juice and add the zest. You’ll want to mix it up well so the shrimp are coated in that delicious lemony goodness. Finally, stir in the chopped parsley for a fresh touch. I usually just eyeball the amount, but if you really want it to shine, don't skip this step.
Serve and Enjoy
Transfer the shrimp to a platter and top with any remaining garlic and butter from the pan. This is great served over rice, pasta, or even a salad. Just don’t forget to share or brace yourself for requests to make it again!
Pro Tips
- If you can't find fresh parsley, dried will work in a pinch, but fresh is really best here.
- For extra kick, try adding a pinch of red pepper flakes with the garlic.
- Serve with a side of crusty bread to soak up the buttery sauce.
- Don’t overcook the shrimp, or they’ll become rubbery; they cook quickly.
How to Store Lemon Garlic Shrimp
If you find yourself with leftovers, don’t worry. You can store them in an airtight container in the fridge for up to two days. Just remember that the shrimp will continue to soak in the lemony butter, so they may not have the same fresh taste after reheating. I usually warm them in a skillet over low heat, adding a splash of water to keep them moist.
Freezing is another option, but I'd say it’s best to do this before cooking. Raw shrimp freeze well, so if you're not using the whole pound, go ahead and toss some in the freezer before you start cooking. Just thaw them in the fridge overnight when you're ready to use them again.
Ways to Switch It Up
This recipe is so versatile. If you're feeling a little adventurous and want to switch up the flavors, try adding some red pepper flakes for a bit of heat. Honestly, that little kick can make a big difference. Or, if you have fresh herbs on hand like basil or thyme, they can add a lovely twist as well.
Another trick I've tried is swapping out the butter for olive oil if you want a lighter version. It changes things a bit, but it still tastes great. Just note that olive oil might not give you that rich, creamy texture, but it works just fine if you prefer it! Don't hesitate to experiment—cooking should be fun after all.
Questions About Recipes
→ Can I use frozen shrimp?
You can, but I usually thaw them in cold water before cooking. That way they cook evenly. Otherwise, you might end up with some shrimp overcooked while others are still icy.
→ Can I make this without butter?
Honestly, I wouldn't recommend it for the taste. But if you need to skip it, a light olive oil would be your best bet.
→ What can I use instead of parsley?
You could use cilantro or even basil if you like, but they will change the vibe a bit. Parsley is nice and fresh without overwhelming the dish.
→ How do I know when the shrimp are done?
You'll know they’re ready when they’re fully pink and opaque. If they curl up tightly, that’s a sign they’re overcooked.
→ Can this dish be reheated?
It can, but I usually find shrimp tend to dry out a bit when reheated. If you must, add a splash of broth before microwaving to help keep them moist.
Lemon Garlic Shrimp
Created by: The Globalbitesrecipes Team
Recipe Type: Simple Speedy Plates
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted Kerrygold butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
How-To Steps
In my trusty skillet over medium heat, melt the butter. Once melted, toss in the minced garlic and cook for about a minute, just until it becomes fragrant. Be careful not to brown it, or it’ll taste bitter. Then, add the shrimp, sprinkle with a pinch of salt and pepper, and cook for about 2-3 minutes on each side, until they’re pink and cooked through.
Once the shrimp are done, squeeze in the lemon juice and add the zest. You’ll want to mix it up well so the shrimp are coated in that delicious lemony goodness. Finally, stir in the chopped parsley for a fresh touch. I usually just eyeball the amount, but if you really want it to shine, don't skip this step.
Transfer the shrimp to a platter and top with any remaining garlic and butter from the pan. This is great served over rice, pasta, or even a salad. Just don’t forget to share or brace yourself for requests to make it again!
Extra Tips
- If you can't find fresh parsley, dried will work in a pinch, but fresh is really best here.
- For extra kick, try adding a pinch of red pepper flakes with the garlic.
- Serve with a side of crusty bread to soak up the buttery sauce.
- Don’t overcook the shrimp, or they’ll become rubbery; they cook quickly.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 272
- Total Fat (g): 18.7
- Saturated Fat (g): 10.7
- Cholesterol (mg): 198
- Sodium (mg): 490
- Total Carbohydrates (g): 3.1
- Dietary Fiber (g): 0.4
- Sugars (g): 0.2
- Protein (g): 23.5