Lemon garlic shrimp is one of those dishes that feels special the moment it hits the pan.
As the butter melts and the garlic warms, the whole kitchen fills with a bright, comforting aroma.
Cooked with lemon slices and simple seasonings, the shrimp turn tender in minutes—
a quick, flavorful meal that tastes far more elaborate than the effort required.
Your family will love how fresh and vibrant this dish is,
and you’ll love how fast it comes together on even the busiest nights.
Serve it with warm bread, pasta, or potatoes,
and enjoy an easy dinner that still feels like a treat.
For the Lemon Garlic Shrimp
- Butter – Divided into two portions so you can cook the shrimp first, then finish with extra richness at the end.
- Extra-Virgin Olive Oil – Helps the butter cook without burning and adds a smooth, flavorful base.
- Shrimp – Medium-sized, peeled, and deveined. They cook quickly and absorb the lemon-garlic sauce beautifully.
- Lemon – Thin slices add brightness as they sauté, while the extra lemon juice brings fresh acidity to the final sauce.
- Garlic – Minced garlic infuses the dish with bold, aromatic flavor.
- Crushed Red Pepper Flakes – A small but lively kick of heat; adjust to taste
- Kosher Salt – Enhances the natural sweetness of the shrimp and balances the sauce.
- Water – Deglazes the pan and helps create a light, silky sauce.
- Fresh Parsley – Chopped and sprinkled on top for a burst of color and fresh, herbal finish.
The Perfect Lemon Garlic Shrimp
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2 Tbsp. butter, divided
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1 Tbsp. extra-virgin olive oil
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1 lb. medium shrimp, peeled and deveined
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1 lemon, thinly sliced, plus juice of 1 lemon
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3 cloves garlic, minced
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1 tsp. crushed red pepper flakes
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Kosher salt
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2 Tbsp of water
- Freshly chopped parsley, for garnish
- Warm 1 tablespoon of the butter with the olive oil in a large skillet set over medium heat.
- Add the shrimp, lemon slices, garlic, and crushed red pepper flakes, then sprinkle with salt.
- Cook, stirring now and then, until the shrimp become opaque and pink—about 3 minutes per side.
- Take the pan off the heat.
- Add the remaining butter, the lemon juice, and the water.
- Taste and adjust the salt as needed.
- Finish with a scattering of chopped parsley and serve immediately.
Calories: 220kcal | Carbohydrates: 3g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 180mg | Sodium: 480mg | Potassium: 185mg | Fiber: 0g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 1mg
- Can I use frozen shrimp?
Absolutely! Frozen shrimp work a treat. Just thaw them first — either in the fridge or under cold running water. Pat them dry so they sear nicely instead of stewing in the pan. Easy!
- How do I know when the shrimp are perfectly cooked?
Shrimp cook fast. You’re looking for opaque flesh and a gentle “C” shape. If they curl into a tight “O,” they’ve gone too far. Stick to 2–3 minutes per side and you’ll nail it every time.
- My shrimp turned rubbery! What did I do wrong?
This is almost always from overcooking or crowding the pan. Cook them in a single layer over medium heat and pull them off the second they turn pink. They finish cooking quickly — don’t wait for them to look done, because by then they’re already past the sweet spot.
4. Can I make it less spicy?
Definitely. The red pepper flakes give a gentle kick, but you can halve the amount, sprinkle just a pinch, or skip them entirely. The dish still tastes fresh, lemony and delicious — spice is totally optional.
