Lemon Garlic Shrimp

5 from 1 vote

Experience this lemon garlic shrimp, where each bite offers a delightful mix of zesty lemon and savory garlic flavors.

Prep Time10

Cook Time8

Total Time18

Course: Dinner

Cuisine: American

Servings:

Calories: 222kcal

Author: Shauna

1 pound extra large shrimp 21-25 count shrimp, peeled, deveined with tails remaining intact
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon minced garlic
⅛ to ¼ teaspoon crushed red pepper flakes amount adjusted to taste
1 teaspoon lemon zest
3 tablespoons fresh squeezed lemon juice
1 ½ tablespoons fresh parsley chopped plus additional for garnishment

Place 1 pound extra large shrimp onto a large plate and pat dry very well with a paper towel. Season the shrimp with ½ teaspoon salt and ¼ teaspoon black pepper.
1 pound extra large shrimp, ½ teaspoon salt, ¼ teaspoon black pepper
Add 3 tablespoons unsalted butter and 2 tablespoons olive oil to a large (12-inch) skillet on medium-high heat. Once the butter is melted, add 1 tablespoon minced garlic and ⅛ to ¼ teaspoon crushed red pepper flakes. Cook the garlic for 30 seconds to 1 minute or just until the garlic becomes fragrant.
3 tablespoons unsalted butter, 2 tablespoons olive oil, 1 tablespoon minced garlic, ⅛ to ¼ teaspoon crushed red pepper flakes
Add the shrimp to the skillet in a single layer, and cook for 2-3 minutes or just until the first side becomes pink. Flip all the shrimp over and cook for another 2-3 minutes on the second side or just until fully pink and cooked through.
Turn off the heat to the skillet and add 1 teaspoon lemon zest, 3 tablespoons fresh squeezed lemon juice, and 1 ½ tablespoons fresh parsley. Toss the shrimp to thoroughly coat them in the lemon garlic sauce before plating and serving.
1 teaspoon lemon zest, 3 tablespoons fresh squeezed lemon juice, 1 ½ tablespoons fresh parsley

If you buy shrimp that has not been pre-peeled & deveined, you will need to do so yourself. You can also buy your shrimp fresh from the seafood section of your grocery store and can often ask the person at the counter to peel, devein, and keep the tail intact for you.
If you buy your shrimp in bulk, in the frozen food section, you will need to defrost the shrimp according to the package directions before using it in the recipe.
One large lemon should yield enough zest and juice for this recipe. Be sure to rinse the lemon under cold water and remove any waxy residue from the outer surface before zesting. Remember to zest the lemon before slicing and squeezing the juice from it.