Lemon Garlic Shrimp Recipe
Quick and easy Lemon Garlic Shrimp is a savory, yet simple, dinner that’s perfect for a busy weeknight. Sautéed shrimp is smothered in a lemon garlic butter sauce for the ultimate tasty, restaurant worthy dinner that’s ready in minutes.
Even though we’re spending a lot of time at home right now, I still love to have an easy dinner in my back pocket for when I’m not really feeling like cooking a big dinner. Shrimp is always a for sure winner when it comes to whipping up an easy meal and this Lemon Garlic Shrimp is no exception.
Frozen shrimp is a staple in our freezer at all times because it thaws just as quickly as it cooks. It’s packed with protein and has a mild flavor that the whole family enjoys. Not overly fishy, it’s a must have during the summer months, too.
Shrimp is super versatile, too. You can cook it quickly on the stovetop, roast it in the oven, steam it or grill it all in a matter of minutes. If you don’t already stock this magical ingredient in your kitchen, add it to your next grocery shopping list or delivery order pronto.
Lemon Garlic Butter Shrimp
The most flavor packed shrimp recipe, next to shrimp scampi, this easy dinner comes together effortlessly in just a few minutes. A relatively healthy meal, shrimp is high in lean protein, as well as, loaded with vitamins and minerals.
You can easily make this a complete, hearty dinner by tossing a mound of cooked pasta into the lemon-y garlic butter sauce and topping with the shrimp right before serving.
We’ve been making this easy Lemon Garlic Shrimp for weeks now and I don’t have any plans of stopping anytime soon…it’s just that amazing.
How To Make It
This recipe is so silly simply….your post 5 o’clock self will thank me come dinner time. To make your life even easier, buy peeled and deveined shrimp at your grocer’s seafood counter or you can even start this recipe with frozen, thawed shrimp from your freezer.
Peel your shrimp and devein if not already done. Set aside.
Heat the oil in a large skillet over medium high heat.
Melt the butter in the oil and stir in the garlic.
Cook the shrimp until it is pink and no longer translucent.
Stir in the lemon juice and zest. Season with salt and pepper to taste.
Serve with chopped parsley.
Soooooo EASY! See!!!
What To Serve With It
Since this dinner is meant to save me from slaving in the kitchen come dinner time, I like to keep the sides relatively simple.
You can also serve your shrimp with a side of sautéed green beans or steam an artichoke so you can dip the leaves in the lovely, fragrant garlic butter sauce. I mean, seriously, does it get any better than that?
Tips for Cooking Shrimp Perfectly
- Do not overcook your shrimp, cook just until no longer translucent and have formed a “c” shape. You don’t want them to curl up too much or they’ll be tough.
- To devein your shrimp, simply cut the top of the shrimp slightly (as to butterfly but not as deep) and remove the black vein.
- To thaw frozen shrimp, simply allow to thaw at room temperature or place in a colander and run cold water over them until they’re thawed.
- Rinse your shrimp before cooking to remove any loose shell bits.
If you like this recipe, you may also love this easy Shrimp and Grits recipe. It’s ready in just 30 minutes! Or you can make this super quick Shrimp Étouffée in just minutes, as well. It’s a totally NOLA classic!
Get the Recipe: Easy Lemon Garlic Shrimp
- 2 pounds medium shrimp, peeled and deveined, thawed if frozen
- 2 tablespoons olive oil
- 1/4 cup butter
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- kosher salt and fresh ground pepper
- 3 tablespoons chopped fresh parsley.
- Peel your shrimp and devein if not already done. Set aside.
- Heat the oil in a large skillet over medium high heat.
- Add the butter to the pan and cook until melted. Stir in the garlic. Continue to cook for 1 minute.
- Add the shrimp to the pan. Cook the shrimp until pink and no longer translucent, flipping after 1-2 minutes for even cooking.
- Stir in the lemon juice and zest. Season with salt and pepper to taste.
- Serve with chopped parsley.