Lemon Garlic Shrimp

Lemon garlic shrimp is the kind of dinner that feels fresh and light but still hits hard on flavor. You get juicy shrimp seared quickly, then coated in a buttery olive-oil sauce packed with garlic, lemon zest, and bright lemon juice.

It’s fast enough for a weeknight, but it also works for date-night vibes or when you want something “clean” without being boring. Serve it with rice, pasta, or crusty bread to catch every drop of that tangy, garlicky sauce.

Reasons to Try Lemon Garlic Shrimp

• Fast cooking: Shrimp cook in minutes, so dinner happens quickly.
• Bright, fresh flavor: Lemon zest + juice give real citrus punch.
• Garlic-forward and satisfying: Savory flavor without heavy sauces.
• Versatile: Works with pasta, rice, salads, or veggies.
• Restaurant-style results: Simple technique, glossy sauce, great texture.

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Ingredients Notes

• Shrimp
• Garlic
• Lemon zest
• Lemon juice
• Olive oil
• Butter
• Salt
• Black pepper
• Red pepper flakes
• Fresh parsley
• Optional chicken broth
• Optional cornstarch
• Optional water

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How to Make Lemon Garlic Shrimp

1. Pat shrimp dry and season lightly.
2. Sear shrimp in olive oil until just cooked, then remove.
3. Sauté garlic in butter briefly until fragrant.
4. Add lemon zest and lemon juice, then loosen with a splash of broth or water if needed.
5. Return shrimp and toss to coat in the sauce.
6. Finish with parsley, pepper, and a final squeeze of lemon if you want it brighter.

What You Must Know Lemon Garlic Shrimp

• Do not overcook shrimp. The second they turn opaque and curl into a “C” shape, pull them. Overcooked shrimp get rubbery.
• Dry shrimp = better sear. If the shrimp are wet, they steam and you lose flavor.
• Garlic burns fast. Keep heat moderate and stir constantly once garlic hits the pan. Burnt garlic will ruin the whole dish.
• Lemon can turn bitter if abused. Zest only the yellow part, not the white pith. Add lemon juice after the garlic is fragrant, not while the pan is scorching hot.
• Butter + lemon needs balance. Too much lemon can make the sauce sharp; too little makes it flat. Taste at the end and adjust.

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Helpful Tips

• Want more sauce? Add a small splash of broth and simmer briefly before returning shrimp.
• Want a thicker sauce? Use a tiny cornstarch slurry at the end (don’t overdo it or it turns gloopy).
• Best garlic flavor: Mince it fine and cook just until you smell it—then move on.

Variations and Substitutions

• Spicy: Add extra red pepper flakes or a pinch of cayenne.
• Herb swap: Use basil or cilantro instead of parsley for a different vibe.
• No butter: Use all olive oil (lighter, still good).
• Add veggies: Toss in spinach, cherry tomatoes, or asparagus near the end.
• Make it a meal: Serve over pasta or rice, or tuck into tortillas for shrimp tacos with a squeeze of lime.

Serving Suggestions for Lemon Garlic Shrimp

• Serve over steamed rice with parsley and lemon wedges.
• Toss with pasta and extra grated Parmesan (optional) for a full dinner.
• Spoon over roasted veggies for a lighter plate.
• Serve with crusty bread to soak up the sauce.
• Add to a salad with cucumbers and a simple olive oil dressing.

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Storage and Reheating

Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a skillet on low heat with a splash of water or broth. Avoid high heat or the shrimp will toughen.

Nutrition Facts (Per Serving)

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Zesty Lemon Garlic Shrimp That’s Unbelievably Delicious

This lemon garlic shrimp is fast, bright, and packed with flavor—juicy shrimp in a buttery lemon-garlic sauce ready in minutes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 servings

Calories 260 kcal

Ingredients

  

• 1 pound large shrimp peeled and deveined
• 4 cloves garlic minced
• 1 lemon zested
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons chopped fresh parsley
• Optional: 1/4 cup chicken broth for extra sauce
• Optional thickener: 1 teaspoon cornstarch + 2 tablespoons water

Instructions

 

• Pat the shrimp dry with paper towels and season with salt and black pepper.
• Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook until pink and opaque, flipping once. Remove to a plate.
• Reduce heat to medium. Add butter, then stir in garlic and cook until fragrant.
• Add lemon zest and lemon juice. If you want more sauce, add chicken broth and simmer briefly.
• Return shrimp to the skillet and toss to coat. Add red pepper flakes if using.
• Optional: If you want a thicker sauce, stir in the cornstarch slurry and cook briefly until slightly thickened.
• Remove from heat, stir in parsley, taste, and adjust with a final squeeze of lemon or a pinch of salt.

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