Lemon Garlic Shrimp
Fifteen minutes, one pan, and the shrimp stay tender with a lightly golden crust – not pale and watery, not tough and chewy.
Equipment
- Large Skillet (12-inch)
- Tongs
- Microplane or fine-mesh zester
Ingredients
- 1 1/2 pounds large shrimp (21-25 count), peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced
- 1 large lemon
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley or chives
Instructions
- Pat the shrimp dry with paper towels. Season with a generous pinch of salt and a few grinds of pepper. Set aside.
- Heat a large skillet over medium-high heat. Add the butter and let it melt, swirling the pan once or twice. When the butter stops foaming and starts smelling nutty – about 1 minute – you're ready.
- Add the shrimp in a single layer. Don't crowd them – cook in two batches if needed. Let them cook undisturbed for 90 seconds. Edges will turn pink with a golden crust forming on the bottom.
- Flip each shrimp with tongs. Scatter the sliced garlic and red pepper flakes (if using) around the pan. Cook for another 60–90 seconds, until the shrimp are just opaque and the garlic is fragrant but not brown.
- Remove the pan from the heat immediately. Sprinkle lemon zest over the shrimp, then squeeze the lemon juice over everything. Toss gently to coat. Taste and adjust salt if needed.
- Transfer to a serving platter or plates. Spoon the pan juices over the top. Scatter with fresh parsley or chives. Serve immediately.
Notes
Key tips: Dry shrimp are essential – pat them thoroughly or they'll steam instead of sear. Cook just until opaque; even 30 seconds too long makes them tough. Add lemon zest off the heat for maximum freshness. For dairy-free, substitute good-quality olive oil for butter. Add a handful of spinach or cherry tomatoes with the garlic for extra vegetables. To make it kid-friendly, skip the red pepper flakes and add a teaspoon of honey to the butter. Leftover cooked shrimp keep in the fridge for up to 3 days; reheat gently in a skillet.