Fresh Light Lemon Garlic Shrimp: Quick Seafood Dinner

Bright, zesty lemon garlic shrimp ready in 15 minutes. A fresh, light seafood dinner that’s easy for weeknights and tastes like summer.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 4
Calories: 230 kcal per serving

This lemon garlic shrimp recipe is all about fresh flavors and simple steps. Juicy shrimp get a quick bath in garlic, lemon juice, and parsley.

It’s ideal for a light dinner any night of the week. You can serve it over rice, pasta, or with a crisp salad.

• Ready in under 20 minutes
• Bright citrus and savory garlic notes
• Perfect for beginners and busy cooks
• Low-carb and gluten-free friendly
• Doubles easily for guests

Shrimp and rice is a classic combination that never gets old. For a fresh, vibrant option, our shrimp and rice bowl is a fan favorite. If you’re looking for a slightly different take on the classic, check out our shrimp and rice bowl  (version2)  for more inspiration. These bowls are perfect for meal prepping and staying energized throughout the day.

Ingredients

– 1 pound (450 g) large shrimp, peeled and deveined
– 2 tablespoons (30 ml) olive oil
– 4 cloves garlic, minced
– Juice of 1 large lemon (about 3 tablespoons / 45 ml)
– Zest of 1 lemon
– 2 tablespoons (8 g) fresh parsley, chopped
– ½ teaspoon salt (or to taste)
– ¼ teaspoon black pepper
– Pinch of red pepper flakes (optional)

How to make it

1. Pat shrimp dry with paper towels. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.

3. Add garlic and red pepper flakes. Sauté 30 seconds—don’t let garlic brown.
4. Add shrimp in a single layer. Cook 2 minutes on one side.

5. Flip shrimp and pour in lemon juice. Cook 1–2 more minutes, until pink and opaque.
6. Stir in lemon zest and parsley. Remove from heat.

7. Taste and adjust salt or lemon juice if needed. Serve immediately.

Tips and common mistakes

• Don’t overcrowd the pan—cook in batches if needed.
• High heat cooks shrimp quickly and seals in juices.
• Avoid overcooking: shrimp turn opaque when done.
• Use fresh lemon for best flavor—bottled juice tastes flat.

Substitutions

• Shrimp: you can use scallops or firm fish cubes.
• Oil: swap olive oil for melted butter for a richer taste.
• Herbs: try cilantro or basil instead of parsley.
• Spice: add a dash of paprika or Old Bay seasoning.

Storage instructions

Refrigerate cooled shrimp in an airtight container for up to 2 days. Reheat gently in a skillet or microwave on low power. Best eaten fresh.

FAQ

1. Can I use frozen shrimp?
Yes—thaw in the fridge, pat dry, then follow the recipe.

2. What to serve with lemon garlic shrimp?
Serve over rice, pasta, mashed potatoes, or with a green salad.

3. Is this recipe gluten-free?
Yes, it’s naturally gluten-free if you check your spices.

4. Can I make this ahead?
Cook shrimp and store separately from sauce. Reheat and mix before serving.

5. How do I know shrimp is cooked?
Shrimp curl into a “C” shape and turn opaque pink throughout.