lemon garlic shrimp

This Lemon Garlic Shrimp from Delish.com is your dinner tonight. It's ready in 15 minutes or less, and it will be the fastest meal you make all week.

Lemon Garlic Shrimp

olive oil

lb. medium shrimp, peeled and deveined

lemon

garlic,

red pepper flakes

Kosher salt

dry white wine (or water)

parsley,

I would use a little less lemon then called for. So half a lemon instead of a full one because mine ended up a little too sour but it still good

Very yummy and love the lemon flavor. I used rice noodles to pair with it. Very tasty.

Make this to go with our steaks. I had to cut back on the red pepper flakes. It added too much of a kick with the original amount, but using less makes it more tolerable for those who want a bit of kick but not as much. Cut back a little on the lemon slices too. But it's become our favorite way to make shrimp!

Very spicy. Do not use a full tsp. of crushed red pepper flakes.

It was very simple to make and tasted quite good! However, I would add a little less lemon to it (or perhaps my lemons were just fairly large). I would also add a little more garlic (then again, maybe my garlic cloves were simply smaller than average.

I've just preapared this recipe for lunch, I followed the recipe exactly except for a scrunch of tumeric and and pepper, fited perfectly with a small bowl of rice.

Just made this recipe it came out just right just the way i love my shrimp😄

All I could taste was lemon and pepper. Not a dish I would make again.

This was very good but I think sautéing the garlic in the oil would have enhanced the flavor

Love this recipe but instead of red peppers I use a hint of cajan spice. Not quite as hot but a little zip

took longer then 5 minutes to prep but we don't know how long this will take but i have a phd so it doesn't matter.

Yum & So Easy! What are some side dishes you would serve with this?

https://streaming.hearstdigitalstudios.com/dbcf4bd5-c84c-427d-88b0-100ff7cd828e/video_rover_16x9_1080p_hd_1550070393_66646.mp4

This insanely easy shrimp recipe comes together in 15 minutes or less. It's the perfect weeknight dinner that comes together, start to finish, in your skillet.

This Buttery Lemon Garlic Shrimp Is Actual Dinner Heaven

Buttery noodles with juicy plump shrimp, flavored with lemon and garlic!! A family-friendly dinner recipe that&#x27;s ready in 15 minutes and it&#x27;s so EASY!!

Lemon Butter Garlic Shrimp with Angel Hair Pasta

unsalted butter (1 stick)

garlic powder,

salt

pepper

lemon juice

lemon zest, optional

Cook pasta according to package directions, drain, and...

Cook pasta according to package directions, drain, and set aside.To a large skillet, add the butter and heat over medium-high heat to melt.

Stir in the garlic powder.

Add the shrimp, season with salt and pepper,...

Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking. Cooking time will vary based on size of shrimp and pan used; don’t overcook or shrimp will become rubbery and tough.

Add the lemon juice, optional lemon zest, and...

Add the lemon juice, optional lemon zest, and stir briefly to combine.

Turn the heat to low, add the pasta...

Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat.

Taste, check for seasoning balance, and make any...

Taste, check for seasoning balance, and make any desired tweaks (add more salt, pepper, garlic powder, lemon juice, etc.).

Serve immediately.

This easy shrimp scampi comes together in 20 minutes for the perfect fancy dinner at home! Make use of the delicious garlic scampi sauce, and serve it over your favorite pasta or even rice.

Easy Shrimp Scampi Recipe

shrimp,

garlic cloves, (minced)

extra virgin olive oil

to 1 tsp red pepper flakes, (or more to your liking)

unsalted butter

dry white wine,

parsley, (chopped)

Pat the shrimp dry and put them in a mixing bowl. Add a pinch of kosher salt, half the garlic, and 1 tbsp extra virgin olive oil. Toss to combine. Set aside for 15 to 20 minutes (or refrigerate for 30 mins to 1 hour).

In a large cast iron skillet, heat the remaining olive oil over medium-high heat. When the oil starts to shimmer, add the marinated shrimp mixture. Cook the shrimp for about 1 to 1 ½ minutes on each side or until it begins to turn pink. Remove the shrimp and set it aside on a plate (if some of the shrimp is still a little grey, do not worry, it will fully cook through when you put it back in the skillet).

To the skillet, now add the remaining garlic and red pepper flakes and cook briefly until fragrant (careful not to brown the garlic). Add the wine, and lemon juice and cook for a couple minutes until reduced by ½.

Add the butter and cook until melted.

Return the shrimp back to the pan and toss to coat. Allow the shrimp a couple minutes to warm through (and for any grey shrimp to turn pink).

Turn the heat off and add the parlsey and more red pepper flakes if you like. Serve immediately.

https://content.jwplatform.com/videos/kFM7oUhD.mp4

Garlic butter shrimp scampi ready in 20 minutes or less!

EASY SHRIMP SCAMPI

Easy lemon garlic shrimp with peas and artichokes. Perfect on top of orzo pasta or rice.

Lemon Garlic Shrimp Recipe with Peas and Artichokes

tsp (between 2.5 and 3 g) ground coriander

tsp (between 2.5 and 3 g) ground cumin

tsp (about 2 g) Aleppo-style pepper

tsp (about 2 g) sweet Spanish paprika

lb (about 454 g) large shrimp

Salt and pepper

Private Reserve Greek extra virgin olive oil

garlic cloves, chopped

(236 ml) dry white wine

tbsp (30 ml) fresh lemon juice

honey

chicken broth

(225 g) frozen peas, thawed

(about 425 g) baby artichokes, drained

Parmesan cheese,

Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.

In a large cast iron skillet like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)

Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.

Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.

Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)

Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.

Serve hot with a side of simple orzo or this Lebanese rice.

We substituted frozen chopped spinach for the peas, added some small, quartered mushrooms to the onion cooking step, skipped the honey, and used jarred petite marinated artichokes instead of canned.  
Along with some extra large frozen Argentine shrimp that stayed moist and tender in cooking, this dish was excellent and we'll definitely make it again.  The spices, garlic and lemon really bring it life as a very tasty and satisfying dish.

We made this tonight- followed the recipe exactly and enjoyed it very much. Next time I won’t cook the peas that long as I prefer them to be bright green. Served with orzo. I’d have liked to add my photo

Made this tonight! I didn’t have Aleppo flakes or Spanish paprika so I used red pepper flakes and regular paprika. It’s definitely got a subtle kick! I agree with the peas comment. I’ll probably add closer to the end so they’re brighter. Added tons of Parmesan and half a bunch of chopped curly parley. I really like it and will 1000% make again. YUUMMMM!

Just made this tonight and the family loved it.  The dish is easy to make and full of flavor.  I made this over pasta, but with the sauce, I would say rice is a better option.

Absolutely delicious. Topped rice with this meal

This air fryer lemon garlic shrimp is so wonderfully fresh and flavorful and you can cook the shrimp straight from frozen. So quick and easy to make, perfect to serve as an appetizer or as part of a main course.

Air Fryer Lemon Garlic Shrimp

oz jumbo shrimp (frozen, deveined)

butter

Italian seasoning

garlic

¾ teaspoon old bay seasoning

lemon juice (sliced lemon pieces too)

Place ingredients in a container. Air fryer 350 degrees for 12-15 min, stirring halfway or until shrimp is translucent.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1590065933/gy6oia0j6vxgfslqce9t.mp4

This delicious easy recipe is perfect for your air fryer. Lemon Garlic Shrimp cooked to perfection with minimal ingredients.

Placing ingredients in container and air frying.

This shrimp in garlic sauce is an easy weeknight meal that takes only 20 minutes. It's fast, delicious, healthy, and just as delicious as any restaurant seafood meal!

Shrimp in Garlic Sauce

Italian Parsley

Heat oil in a large cast-iron skillet over high heat until shimmering but not smoking. Add shrimp and sprinkle with salt. Let cook, until bright pink and starting to brown on the bottom, about 2 minutes.

Push shrimp to one side of the skillet, and tilt skillet to allow oil to pool on the open surface of the skillet. Add garlic to the oil and stir. Cook, stirring the garlic only until the it is fragrant and just starting to brown. Stir the garlic into the shrimp and stir to coat the shrimp with the garlic.

Redistribute the shrimp mixture onto the surface of the skillet. Drizzle lemon over the shrimp and stir to coat. Continue cooking until the shrimp is just cooked through, 40 seconds to 2 minutes.

Add parsley and black pepper, stir to coat and remove from the heat . Serve hot.

We LOVE shrimp in our house! As a matter of fact it's what's for dinner tonight. This simple recipe with amazing flavor is perfect for those busy weeknights.

This is the best recipe EVER!!!  I would recommend making this.

This dish was amazingly delicious and super easy to make. I did pair the shrimp with regular spaghetti noodles and it was still very very good.

Very good. I recommend this recipe to all of you out there. 

Katie -

Wow, made this for dinner.  Super easy to make and quick.  Absolutely delicious and one of the best shrimp recipes without butter I’ve tried.   I would have rated it 5 stars, just one complication.   I served it over angel hair pasta as recommended and there just wasn’t any liquid so the pasta was dry.  Any suggestions?   Other than that, outstanding dish.   

https://mediavine-res.cloudinary.com/video/upload/t_original/v1509018847/twy0h7fhrcrjtcravyqy.mp4

Today’s recipe is a 20 minute entrée: Sauteed Shrimp in Garlic Sauce with lemon and parsley. It’s super simple, paleo and gluten-free!

An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.

Thai Coconut Shrimp Curry

shrimp

soy sauce

½ tsp red pepper flakes

turmeric

garlic powder

¼ tsp white pepper

vegetable oil

bell pepper (sliced)

tbsp ginger

shallot (finely chopped)

broth

tbsp mild red curry paste

brown sugar

½ tsp turmeric (ground cumin, ground coriander)

tbsp fish sauce

full fat coconut milk ((14 oz/400 ml) coconut milk)

lime (juiced)

tsp sriracha (optional)

torn thai basil

scallions

onions

cilantro

chili pepper

marinating

Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

chopping

Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.

searing

Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.

sautéing

In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.

simmering

Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.

tossing

Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!

This was fantastic! I also added broccoli &amp; baby corn. I sampled as I was cooking fully expecting to add more soy sauce or sriracha or turmeric but nope —it was already perfect! It took about 30 mins to make and there was a fair bit of cleanup afterwards but it was totally worth it!

It’s was fun to make and we added tofu, lime zest, and extra bell peppers.. sautéed onions with bell peppers. I’ll make this again, but probably use less red curry paste, no red pepper, and more coconut milk to our liking. Husband couldn’t finish it and I sweated  threw it lol . Otherwise a good recipe. Any other suggestions to make it a little less spicy?

OMG—This may just be the best dinner I’ve ever made! Didn’t have bell pepper so put in yellow squash. Also used yellow curry paste instead since that’s all I had. Thank you for a great recipe!!

We had this for dinner last night and really enjoyed it. The flavors were wonderful. I will definitely make this again.

I loved this recipe using red curry paste! Do you have suggestions or modifications for using green curry paste just for a change of pace?
Thanks for this delicious recipe!

Made this a couple of nights ago and it was/is delicious! ( have to dial back the Thai chili paste next time: I loved it but too much for one: she actually had coffee ice cream immediately after to cool palate!😉). Definitely a keeper !!

This is a great recipe, although I’ve never seen “mild red curry paste” and so the curry I made was definitely not kid friendly.  Good thing my fridge is jammed with stuff for my kiddo!  Definitely will make again.  I even added another can of coconut milk and it is still pretty darn spicy!

This dish was to die for. As usual with Anna's recipes, the prep work was work every chop, slice, and measure. My husband could not stop eating it and I was right behind him. I followed the recipe exactly as written down to the garnish suggestions. I always find that these recipes are tried and tested so I don't mess with the measures and they always turn out for me. Such a tasty dish with such a true Thai flavour explosion. Thumbs up for this one! Will definitely be adding this to my favourites list. Thank you.

Lemon Garlic Shrimp is ready in just 20 minutes for an easy weeknight meal. Garlic lemon shrimp recipes are perfect any time of year!

Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video

black pepper

unsalted butter (divided)

garlic (minced)

parsley

Prep ingredients before you begin cooking. Do not skip this step.

In a large skillet over medium-high heat, melt 2 tablespoons butter.

Add garlic to the skillet and cook about 1 minute.

Add shrimp, salt, and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes).

Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).

Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half.

Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally.

Top with remaining parsley and serve with a lemon wedge if desired.

Serve over pasta or steamed vegetables and enjoy!

Lemon and Garlic prove how something so simple can taste so amazing. You did it again Donna! I love these shrimp, it might be my new default recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1493611802/mipcvsajhgoogtwyeakq.mp4

Lemon-garlic shrimp is bursting with flavor, truly better than any restaurant. A one-skillet meal, made in just 20 minutes, this is a recipe you are not going to want to pass up. A silky lemon butter sauce is served over these succulent shrimp, cooked just right. Perfect to be served on a bed of steamed vegetables or pasta.

Lemon-Garlic Shrimp

This Lemon Garlic Shrimp recipe is one of those pescatarian recipes that everyone will love! Keto, paleo, gluten free, and nut free, it is one of the main meals that you can add to your weekly meal plan.

Lemon Garlic Butter Shrimp

lb large frozen pre-cooked shrimp

Tbsp minced garlic in oil

Tbsp butter, unsalted, cubed

Tbsp extra virgin olive oil

tsp red pepper flakes

Tbsp dried parsley flakes

Place your shrimp in a strainer and run...

Place your shrimp in a strainer and run it under cold running water for 3 minutes.

In a large skillet, pour in your oil...

In a large skillet, pour in your oil and add the red pepper flakes. Heat for a couple minutes, until the oil is shimmery, but not smoking.

Add the shrimp to your pan along with...

Add the shrimp to your pan along with your garlic, butter, and lemon juice.

Cook the shrimp until they are golden brown...

Cook the shrimp until they are golden brown (around 4 to 5 minutes). Cooking times will vary if you choose to use uncooked shrimp instead of frozen, so please keep that in mind while cooking.

Mix in your parsley flakes, a sprinkle of...

Mix in your parsley flakes, a sprinkle of salt and pepper (to taste). Serve your shrimp over linguine or eat them just the way they are!

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Top 9 lemon garlic shrimp recipes from across the web

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Top Tags

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The most viewed lemon garlic shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine