Lemon Garlic Shrimp
Lemon garlic shrimp in a buttery, garlicky sauce with fresh lemon zest — on the table in 20 minutes flat. Plump, juicy shrimp with golden edges, perfect for busy weeknights.
Equipment
- 12-inch Skillet
- Tongs
- Paper towels
- Microplane or zester
- Small bowl
- Measuring spoons
Ingredients
- 1 lb large shrimp, peeled and deveined (16-20 count)
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1 medium lemon, zested and juiced
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- to taste salt and freshly ground black pepper
- 2 tbsp white wine or chicken broth, optional
Instructions
- Pat the shrimp really dry: Lay the shrimp on a plate lined with paper towels and pat them dry, front and back. Season generously with salt and pepper on both sides.
- Heat the pan: Warm the olive oil and 1 tablespoon of the butter in your skillet over medium-high heat. Wait until the oil shimmers and the butter is melted, foamy, and just starting to turn golden at the edges.
- Cook the shrimp in a single layer: Gently lay the shrimp in the pan, making sure they're not overlapping. Cook for 1 to 2 minutes, until the bottoms turn pink with golden-brown edges.
- Flip and cook the other side: Flip each shrimp with your tongs and cook for another 1 to 2 minutes, until they're pink and just starting to curl into a loose C shape. Transfer them to a clean plate.
- Make the garlic butter: Turn the heat down to medium-low and add the remaining 2 tablespoons of butter. Once it melts, add the minced garlic, red pepper flakes, and lemon zest. Stir constantly for 30 to 60 seconds, until the garlic smells incredible but hasn't turned brown.
- Add the lemon and wine or broth if using: Pour in the lemon juice and your splash of wine or broth. Stir, scraping up all the golden brown bits from the bottom of the pan. Let the sauce bubble gently for about a minute until it comes together.
- Toss the shrimp back in: Return the shrimp to the pan and toss them in the sauce until every piece is coated. Let them warm through for 1 to 2 minutes, until the sauce thickens slightly and the shrimp are just cooked through.
- Finish with parsley and taste: Take the pan off the heat, stir in the chopped parsley, and give it a taste. Add another pinch of salt if it needs it, and an extra squeeze of lemon if you like things extra bright.
Notes
Patting the shrimp dry is the single most important step — wet shrimp steam instead of sear. Don't crowd the pan; if needed, cook in two batches. Use fresh lemon juice, not bottled, for the brightest flavor. Leftovers keep in an airtight container in the fridge for 2 days. Reheat gently in a skillet with a splash of broth or wine, about 2–3 minutes. For a dairy-free version, swap the butter for 4 tablespoons of olive oil or high-quality vegan butter.