Lemon Garlic Shrimp (Print version)

Succulent shrimp cooked with garlic, lemon, and parsley for a flavorful and vibrant dish.

# What you'll need:

→ Seafood

01 - 1 lb large raw shrimp, peeled and deveined, tails on or off

→ Aromatics & Flavor

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, finely minced
04 - 1 teaspoon lemon zest
05 - 2 tablespoons fresh lemon juice (about 1 small lemon)
06 - 1/4 teaspoon crushed red pepper flakes (optional)
07 - Salt and freshly ground black pepper, to taste

→ Garnish

08 - 2 tablespoons fresh parsley, chopped
09 - Lemon wedges, for serving

# How to make it:

01 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
02 - Warm olive oil in a large skillet over medium-high heat.
03 - Add minced garlic and sauté for 30 seconds until aromatic, avoiding browning.
04 - Place shrimp in a single layer and cook for 2 minutes until they start turning pink.
05 - Flip shrimp, add lemon zest, lemon juice, and red pepper flakes if using, then cook for 2 to 3 minutes until opaque and fully cooked.
06 - Remove from heat, sprinkle chopped parsley over shrimp, and serve immediately with lemon wedges.

# Expert suggestions:

01 -
  • Ready in under 20 minutes, which means weeknight dinners actually happen without stress.
  • The shrimp gets perfectly pink and tender while the lemon juice keeps everything bright and alive on your palate.
  • Naturally gluten-free and dairy-free, so it works for almost any table you're cooking for.
02 -
  • Shrimp cook faster than you think, and overcooked shrimp taste like rubber erasers. The moment they turn opaque all the way through is your signal to stop.
  • Patting shrimp dry before cooking is non-negotiable if you want that golden sear; moisture is the enemy of crispy exteriors.
  • Add the lemon juice only after flipping, because acid can actually make the shrimp tougher if it cooks too long in the juice.
03 -
  • Buy shrimp the day you plan to cook them, or freeze them the moment you get home. Fresh seafood makes a visible difference in texture and flavor.
  • If your skillet isn't large enough to fit all the shrimp in a single layer, work in two batches rather than crowding the pan; crowding releases moisture and prevents proper searing.

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