Lemon Garlic Shrimp (Printable)
Succulent shrimp sautéed in a vibrant lemon-garlic butter sauce, perfect for a quick and flavorful meal.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Marinade and Sauce
02 - 3 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, finely minced
05 - Zest of 1 lemon
06 - 3 tablespoons fresh lemon juice
07 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Seasoning
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving
# How-To Steps:
01 - Gently pat the shrimp dry with paper towels to remove excess moisture, then season evenly with sea salt and freshly ground black pepper.
02 - In a large skillet, combine the olive oil and 2 tablespoons of unsalted butter. Heat over medium-high heat until the butter has melted and begins to foam.
03 - Add the finely minced garlic to the hot skillet. Cook for approximately 30 seconds, stirring continuously, until the garlic becomes fragrant but does not brown.
04 - Arrange the seasoned shrimp in a single layer within the skillet. Sauté for 2 minutes on each side, ensuring the shrimp become opaque and turn a vibrant pink color.
05 - Stir in the lemon zest, fresh lemon juice, and crushed red pepper flakes (if using). Continue to cook for an additional 1 minute, tossing the shrimp thoroughly to coat them evenly with the sauce.
06 - Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter until melted, then fold in the chopped fresh parsley.
07 - Serve the lemon garlic shrimp immediately, garnished with additional chopped parsley and fresh lemon wedges for a bright finish.
# Helpful Tips:
01 -
- It comes together so incredibly fast, you’ll wonder how you ever managed without it on busy weeknights.
- The vibrant lemon and rich garlic butter create a flavor explosion that feels gourmet, yet is wonderfully simple to achieve.
02 -
- Overcooking shrimp turns it rubbery and bland, so keep a close eye on it; it cooks much faster than you might think!
- Always use fresh garlic and lemon juice here; bottled alternatives simply won't give you that bright, aromatic punch that makes this dish sing.
03 -
- Don't crowd the pan with shrimp; cook them in batches if necessary to ensure they sear beautifully rather than steam, which results in tough, watery shrimp.
- The key to the most flavorful sauce is to add the remaining butter and parsley *off the heat*, allowing them to melt and wilt gently into the warm sauce without overcooking.