Lemon Garlic Shrimp

Fresh and Zesty Lemon Garlic Shrimp | Easy Dinner Recipe

Quick and simple Lemon Garlic Shrimp full of fresh, zesty flavor. Ready in under 20 minutes for a perfect weeknight dinner. Bright, tangy lemon meets savory garlic in this easy shrimp dish. It cooks in one pan and bursts with fresh flavor.

No fancy tools or long prep—just simple ingredients you can grab at any store. Even a beginner will have restaurant-style shrimp on the table in minutes.

Craving takeout? Skip the delivery fees and make a ‘fakeaway’ at home! Swap your usual Italian order for our chicken Alfredo pasta or the restaurant-style creamy Tuscan chicken. If you’re in the mood for something zesty and fast, these 20-minute garlic butter chicken bites are better—and faster—than anything you’ll find in a box.

Why you’ll love this recipe

— Ready in under 20 minutes
— Uses pantry staples and fresh lemon
— One-pan cooking for easy cleanup
— Light yet satisfying dinner
— Perfect for weeknights or entertaining

Ingredients

— 1 lb (450 g) medium shrimp, peeled and deveined
— 2 tbsp (30 ml) olive oil
— 3 tbsp (45 g) unsalted butter
— 4 garlic cloves, minced
— 1 lemon, zested and juiced (about 3 tbsp / 45 ml juice)
— 2 tbsp (8 g) fresh parsley, chopped
— ½ tsp (3 g) salt
— ¼ tsp (1.5 g) 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 and 2 tbsp butter in a large skillet over medium heat.
3. Add garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Place shrimp in a single layer. Cook 2 minutes on one side, then flip.
5. Add lemon zest, lemon juice, and remaining 1 tbsp butter. Stir to coat.
6. Cook another 1–2 minutes until shrimp turn pink and opaque.
7. Remove from heat. Sprinkle with parsley and serve immediately.

Tips and common mistakes

— Don’t overcrowd the pan. Cook shrimp in one layer for even searing.
— Pat shrimp dry—wet shrimp will steam instead of sear.
— Watch the shrimp closely. Overcooked shrimp become rubbery.
— Use fresh lemon juice for best taste. Bottled juice is more sour.

Substitutions

— Butter: swap for ghee or coconut oil for dairy-free version.
— Garlic: use ½ tsp garlic powder if you’re out of fresh cloves.
— Lemon: replace with lime for a slightly different citrus note.
— Parsley: try cilantro or basil for a new herb twist.

Storage instructions

Refrigerator: Store cooled shrimp in an airtight container for up to 2 days. Reheat gently in a skillet.
Freezer: Not recommended—shrimp may become tough when frozen and thawed.

FAQ

Q: Can I use frozen shrimp?
A: Yes. Thaw in the fridge overnight, then pat dry before cooking.

Q: How can I tell when shrimp are done?
A: Shrimp turn pink and form a loose “C” shape. They should be opaque.

Q: Is this recipe spicy?
A: Only if you add the red pepper flakes. You can skip them for mild shrimp.

Q: What sides go well with this dish?
A: Rice, pasta, crusty bread, or a simple green salad.