If you’re searching for a lightning-fast, restaurant-worthy seafood recipe, look no further than Best Lemon Garlic Shrimp. These plump, juicy shrimp are bathed in a sunny, garlicky lemon sauce that bursts with fresh flavors and comes together in just minutes. Whether you’re a long-time seafood lover or a shrimp newbie, this dish is guaranteed to dazzle on busy weeknights or when you want to impress friends. Every bite makes you wish you’d made a double batch, so expect rave reviews and requests for seconds!

Best Lemon Garlic Shrimp Recipe - Recipe Image

Ingredients You’ll Need

The magic of Best Lemon Garlic Shrimp is in its simplicity and smart ingredient choices. Each component is chosen to highlight the sweetness of the shrimp, the brightness of the lemon, and the irresistible kiss of garlic. Gather these staples and you’ll have a restaurant-worthy meal in under 20 minutes.

1 pound large shrimp: Choose shrimp that are peeled and deveined for convenience; keeping the tails on adds a lovely look, but is totally optional.
3 tablespoons olive oil: A good olive oil is important for a silky base and helps toast the garlic for aromatic depth.
4 cloves garlic (minced): Fresh garlic gives this dish its bold, signature flavor—you can go lighter or heavier depending on your taste.
1/4 teaspoon red pepper flakes (optional): For a gentle heat that ignites the sauce without overwhelming the delicate shrimp.
Zest and juice of 1 lemon: Both zest and juice deliver intense citrus brightness; zest first, then juice to get the most out of your lemon.
1 tablespoon unsalted butter: Just a touch of butter brings creaminess and balances the acidity of the lemon.
2 tablespoons fresh parsley (chopped): Adds color and a garden-fresh finish—sprinkle generously if you’re a parsley fan!
Salt and black pepper to taste: Don’t skip this simple step; seasoning helps all the other flavors sing.
Lemon wedges for serving: Serving with extra lemon lets guests customize the zing to their liking.

How to Make Best Lemon Garlic Shrimp

Step 1: Prepare the Shrimp

Start by patting your shrimp dry with paper towels—removing extra moisture helps them brown beautifully instead of steaming. Season both sides lightly with salt and black pepper to draw out the shrimp’s natural sweetness and ensure every bite is packed with flavor.

Step 2: Sauté the Garlic and Red Pepper

In a large skillet, heat the olive oil over medium heat. Toss in the minced garlic and red pepper flakes (if you’re craving a hint of heat). Let them sizzle together for about 30 seconds, just until the garlic turns fragrant but before it browns. This quick step infuses the oil with garlic goodness, setting the stage for the Best Lemon Garlic Shrimp sauce.

Step 3: Cook the Shrimp

Add the seasoned shrimp to the pan in a single layer. Let them cook without moving for 2 to 3 minutes, allowing a light golden crust to form. Flip and continue cooking for another 1–2 minutes—watch as they turn from translucent to plump and pink, signaling they’re perfectly done.

Step 4: Add Lemon Zest, Juice, and Butter

Lower the heat and stir in the lemon zest, lemon juice, and a knob of unsalted butter. Toss everything together so the shrimp are drenched in that tangy, buttery sauce. This is when the kitchen starts to smell absolutely incredible!

Step 5: Finish with Fresh Parsley

Remove the skillet from the heat and shower your shrimp with a generous sprinkle of chopped fresh parsley. The herb adds gorgeous green color and a clean bite that brings out every other flavor.

Step 6: Serve Immediately

Plate the Best Lemon Garlic Shrimp straight from the skillet, piping hot, with a few wedges of lemon on the side. Don’t wait too long—these beauties taste best when freshly cooked and juicy!

How to Serve Best Lemon Garlic Shrimp

Garnishes

You simply can’t go wrong with a final scatter of fresh parsley and a few bright lemon wedges on the side. If you want to make your plate pop, add a little extra lemon zest or a dusting of finely grated Parmesan. Remember, a pretty presentation goes a long way for a dish as simple and elegant as this.

Side Dishes

This dish is meant to be sopped up and savored! Serve your Best Lemon Garlic Shrimp over al dente pasta, creamy polenta, fluffy rice, or with a slice of crusty artisan bread to mop up all that luscious sauce. For a lighter touch, try pairing with sautéed zucchini noodles, steamed asparagus, or a colorful green salad.

Creative Ways to Present

Get playful with this recipe and wow your guests! Pile the shrimp onto small skewers for a dazzling appetizer, top a simple risotto for an instant upgrade, or tuck them into warm taco shells with shredded lettuce and a dollop of yogurt. The citrusy garlic sauce makes everything taste irresistible, so let your creativity shine.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Best Lemon Garlic Shrimp (lucky you!), store them in an airtight container in the fridge for up to two days. The flavors continue to mingle, making the leftovers almost as irresistible as the originals.

Freezing

While shrimp can be frozen after cooking, they’re at their best fresh. If you must freeze leftovers, place the cooled shrimp and sauce in a freezer-safe bag or container. Lay flat to freeze for up to 1 month. Thawed shrimp may be a touch softer, but they still soak up that amazing flavor.

Reheating

Gently reheat your shrimp in a skillet over low heat, adding a splash of water or broth if the sauce has thickened. Avoid microwaving, which can make the shrimp rubbery—gentle heat preserves that tender, juicy texture that makes Best Lemon Garlic Shrimp stand out.

FAQs

Do I need to use fresh shrimp, or can I use frozen?

Frozen shrimp are a great shortcut as long as you thaw them first! Run the shrimp under cold water in a colander for just a few minutes—once fully thawed and dried, they’ll cook up perfectly for this dish.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is absolutely key for the signature flavor of Best Lemon Garlic Shrimp. Bottled juice will work in a pinch, but you’ll miss out on the vibrant zest and brightness that only comes from a freshly squeezed lemon.

What size shrimp should I buy?

Large or extra-large shrimp deliver the best texture and visual appeal. Choose peeled and deveined shrimp for convenience—tails left on look lovely but are totally optional based on your presentation preferences.

Can I make this dish dairy free?

Yes! Simply omit the butter or substitute with a plant-based vegan butter. The olive oil and lemon provide plenty of richness, so this swap won’t compromise flavor at all.

Is Best Lemon Garlic Shrimp spicy?

Only if you want it to be! The red pepper flakes add a subtle warmth, but you can always skip them if you prefer a strictly lemon-garlic profile. Adjust to your family’s spice comfort level.

Final Thoughts

I can’t encourage you enough to give this Best Lemon Garlic Shrimp recipe a try—whether you’re celebrating something special or just need a quick weeknight win. Bursting with citrus and garlic, perfectly juicy, and ready in minutes, it’s a recipe that will fast become a mainstay in your kitchen. You’re going to love every last bite!

Best Lemon Garlic Shrimp Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Best Lemon Garlic Shrimp recipe is a quick and flavorful dish that is perfect for a weeknight dinner. Succulent shrimp cooked in a zesty lemon garlic sauce, served with fresh parsley and lemon wedges.

Ingredients

Scale

Shrimp:

1 pound large shrimp (peeled and deveined, tails on or off)

Sauce:

3 tablespoons olive oil
4 cloves garlic (minced)
1/4 teaspoon red pepper flakes (optional)
Zest and juice of 1 lemon
1 tablespoon unsalted butter
2 tablespoons fresh parsley (chopped)
Salt and black pepper to taste
Lemon wedges for serving

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Instructions

Prepare Shrimp: Pat the shrimp dry, season with salt and pepper.
Cook Garlic: Heat olive oil in a skillet, sauté garlic and red pepper flakes.
Cook Shrimp: Add shrimp, cook until pink, then add lemon zest, juice, and butter.
Finish: Remove from heat, toss with parsley, and serve with lemon wedges.