The Best Lemon and Garlic Shrimp Recipe
Looking for the best Lemon and Garlic Shrimp recipe? This quick and flavorful seafood dish features juicy shrimp sautéed in a rich garlic butter sauce with fresh lemon juice, herbs, and a touch of seasoning. Ready in just 20 minutes, it’s the perfect meal for busy weeknights, elegant dinners, or meal prep.
❤️ Why You’ll Love This Recipe
Ready in only 20 minutes
Bright, fresh lemon flavor
Rich garlic butter sauce
High in protein and naturally low in carbs
Perfect with pasta, rice, or vegetables
Restaurant-quality meal made at home
⏱️ Prep Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
🛒 Ingredients
For the Shrimp
2 lbs (900 g) large shrimp, peeled and deveined
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon paprika
½ teaspoon garlic powder
Lemon Garlic Butter Sauce
4 tablespoons unsalted butter
6 garlic cloves, minced
Juice of 1 large lemon
1 teaspoon lemon zest
½ teaspoon red pepper flakes (optional)
1 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley
Garnish
Lemon wedges
Fresh parsley
Freshly grated Parmesan (optional for serving over pasta)
👨🍳 Instructions
Step 1: Season the Shrimp
Pat the shrimp dry with paper towels.
Season with:
Salt
Black pepper
Paprika
Garlic powder
Step 2: Cook the Shrimp
Heat the olive oil in a large skillet over medium-high heat.
Cook the shrimp for 1–2 minutes per side, until pink and opaque.
Transfer to a plate.
Step 3: Make the Lemon Garlic Butter Sauce
Reduce the heat to medium.
Melt the butter in the same skillet.
Add the minced garlic and sauté for 30–45 seconds, until fragrant.
Stir in:
Lemon juice
Lemon zest
Italian seasoning
Red pepper flakes (optional)
Simmer for 1 minute.
Step 4: Finish the Dish
Return the shrimp to the skillet.
Toss to coat evenly in the lemon garlic butter sauce.
Sprinkle with fresh parsley and cook for another 30 seconds.
Step 5: Serve
Serve immediately with:
Buttered linguine or angel hair pasta
Steamed white rice
Garlic mashed potatoes
Roasted asparagus
Steamed broccoli
Crusty bread for dipping into the sauce
Garnish with lemon wedges and additional parsley.
💡 Chef’s Tips
Use fresh lemon juice instead of bottled for the brightest flavor.
Avoid overcooking the shrimp—they’re done as soon as they turn pink and opaque.
Add a splash of white cooking stock or seafood broth for a slightly lighter sauce.
Finish with freshly grated Parmesan if serving over pasta.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked shrimp for up to 2 months.
Reheat gently in a skillet over low heat with a little butter to keep the shrimp tender.
🥗 Nutrition (Per Serving)
Calories: 320
Protein: 36g
Carbohydrates: 3g
Fat: 18g
Saturated Fat: 8g
Fiber: 0g
Sugar: 1g
Sodium: 610mg
❓ Frequently Asked Questions
Can I use frozen shrimp?
Yes! Thaw the shrimp overnight in the refrigerator or under cold running water, then pat them dry before cooking.
Can I make this recipe spicy?
Absolutely. Increase the red pepper flakes or add a pinch of cayenne pepper for extra heat.
What pasta works best?
Linguine, fettuccine, angel hair, or spaghetti all pair wonderfully with the lemon garlic butter sauce.
What side dishes go well with lemon garlic shrimp?
Roasted vegetables, rice pilaf, mashed potatoes, Caesar salad, garlic bread, quinoa, or grilled asparagus are excellent choices.
