Sauteed lemon garlic shrimp turn out tender, flavorful, and ready to serve in 15 minutes.
Shrimp tossed in fresh lemon zest are sauteed in a garlic butter sauce until succulent and infused with flavor.
Get tender and flavorful shrimp in minutes every time with this easy recipe.
An Elegant Entree
- Keto-friendly lemon garlic butter shrimp can be an appetizer, side, or main dish served hot or cold.
- Perfect for busy weeknights or special occasions when you want to impress, lemon garlic shrimp is a minimal prep winner.
- For an easy meal all week, double up the recipe and serve chilled or reheated.
Ingredients and Variations
Shrimp: Choose clean and fresh smelling medium (41/50), or medium-large (36/40) shrimp for this recipe. For frozen shrimp, thaw, rinse, and pat dry before using. Try leaving the tails on for a more robust flavor (similar to cooking meat on the bone).
Seasonings: Light seasonings like lemon zest, butter, and garlic complement the delicate flavor of sauteed shrimp. Feel free to add a pinch of red pepper flakes for a pop of color and a little spicy heat.
Variations: Sundried tomatoes, kalamata olives, green onions, or finely diced bell peppers are great additions to the pan in Step 4. Add some white wine and make a scampi version. Add a sprinkle of parmesan to lemon garlic shrimp before serving.
How to Make Lemon Garlic Shrimp
- Toss shrimp with lemon zest and seasonings.
- Heat oil in a skillet and cook shrimp for one minute (as per the recipe below).
- Add butter and garlic and cook until shrimp are cooked through and pink.
- Remove from heat and garnish with lemon and parsley before serving.
Tips for Success
- This dish comes together very fast and it’s easy to overcook the garlic and shrimp, so have all ingredients prepared before heating the skillet.
- Don’t overcook the garlic, as it will make the dish bitter. Properly cooked shrimp will turn pink and opaque, remove from heat promptly at this point. (To be safe, use a meat thermometer to check for 145°F before removing from heat.)
- Keep leftover lemon garlic shrimp in a covered container for up to 3 days in the refrigerator.
- Enjoy it cold as a snack, on salad greens, or reheat covered, in the microwave with a little water to create steam and keep it tender.
- Leftover shrimp can be frozen but won’t thaw as firm due to their high water content. Add it to a veggie stir fry.
Serving Suggestions
Serve lemon and garlic shrimp as an appetizer with a creamy tzatziki dip or save time and clean up and grill them with kabobs and some veggies.
Easy Shrimp Recipes
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Lemon Garlic Shrimp
Equipment
Ingredients
- 1 whole lemon divided
- 1 pound large shrimp peeled and deveined
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
Instructions
- Cut the lemon into quarters and set aside.
- In a bowl, toss shrimp with lemon zest, salt, and pepper.
- Heat the olive oil in a skillet over medium-high heat, add the shrimp and cook for 1 minute.
- Add the butter and garlic and cook, stirring the shrimp until cooked through, about 2 to 3 minutes more.
- Remove from the heat and squeeze 1 tablespoon of lemon juice over the shrimp (about ¼ of a lemon). Sprinkle with chopped parsely. Serve with the remaining lemon wedges.
Notes
- This dish comes together quickly. It’s important to have all the ingredients prepared before heating the skillet, to avoid overcooking the shrimp.
- Properly cooked shrimp will turn pink and opaque. Remove them from heat as soon as they change color to avoid a chewy texture. (To be safe, use a meat thermometer. Shrimp should reach 145°F before removing from heat.)
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe Adapted from SpendWithPennies
