Only five simple ingredients plus salt and pepper make a delicious Lemon Garlic Shrimp dinner in about 15 minutes.
Lemon and garlic are classic companions for seafood. They’re easy to find and bring a bright, fresh flavor to the dish.
Shrimp cooks quickly, so this is a reliable go-to for busy weeknights or when you want a restaurant-quality meal at home in under 15 minutes.
Serve this lemon garlic shrimp as a simple main course, an appetizer, or spoon it over pasta, rice, or a salad for an easy, satisfying plate.
Why You’ll Love This Recipe
- Just five core ingredients plus salt and pepper
- Ready in about 10–15 minutes
- Quick, healthy, and flavorful
- Versatile — pairs well with many sides
Ingredients You Need
All ingredients are simple and widely available.
- Jumbo shrimp: Fresh is best. Peel and devein the shrimp, leaving tails on if you like. Thaw frozen shrimp completely before cooking.
- Extra virgin olive oil: Avocado oil works as a substitute.
- Garlic: Freshly minced garlic gives the best aroma; jarred minced garlic can be used for convenience.
- Lemon: Freshly squeezed lemon juice provides the brightest flavor; bottled lemon juice is an option if needed.
- Parsley: Fresh parsley adds color and a mild herb flavor.
- Salt and freshly ground black pepper
Steps to Make Lemon Garlic Shrimp
Only a few quick steps to make a restaurant-quality dish at home.
- Season the shrimp: In a large bowl, toss the shrimp with salt and pepper to coat.
- Cook the garlic in oil: Heat a large nonstick skillet over medium heat. Add the olive oil and garlic and cook about 30 seconds until fragrant.
- Sauté the shrimp: Add the shrimp in a single layer. Cook undisturbed about 2 minutes, then flip, add the lemon juice, and cook until opaque and cooked through, about 1–2 more minutes.
- Add parsley: Stir in chopped parsley to combine.
- Serve immediately: Transfer to a plate and enjoy while hot.
Recipe Tips
- Use fresh ingredients: Fresh shrimp, lemon, garlic, and parsley deliver the best taste.
- If using frozen shrimp: Thaw completely and pat dry before cooking to avoid excess moisture.
- Don’t overcook: Shrimp is done when pink and opaque; overcooking makes it rubbery.
- Make it garlic butter: Add a tablespoon of butter at the end and stir until melted for a richer sauce.
- Add heat: A pinch of red pepper flakes gives a pleasant kick.
- Finish with cheese: A light sprinkle of freshly grated Parmesan adds savory depth.
- Serving ideas: Serve with steamed or roasted vegetables, over angel hair pasta, rice, or a fresh salad. Toss any pan juices with pasta for a quick garlic shrimp pasta.
Other Easy Seafood Dinners
- Baked Mussels with Garlic Butter
- Grilled Lobster Tail
- Broiled Scallops
- Pan-Fried Cod
- Baked Oysters
- Cast Iron Salmon
- Buffalo Shrimp
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Lemon Garlic Shrimp
Print Recipe
Ingredients
- 1 pound peeled and deveined jumbo shrimp
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 5 garlic cloves, minced
- 2 tablespoons freshly squeezed lemon juice, from one medium lemon
- 3 tablespoons chopped fresh parsley
Instructions
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In a large bowl, toss the shrimp with salt and pepper to coat.
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Heat a large nonstick skillet over medium heat. Add the olive oil and garlic and cook about 30 seconds until fragrant.
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Add the shrimp in a single layer and cook undisturbed for about 2 minutes. Flip the shrimp, add the lemon juice, and cook 1–2 minutes more until opaque and cooked through.
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Stir in the parsley, combine well, and serve immediately.
Notes
- If using frozen shrimp, thaw completely and pat dry before cooking.
Storage: Store leftovers in an airtight container in the refrigerator up to 2 days. Reheat quickly in a hot skillet for a minute or two.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Additional Info
This recipe was originally published in 2014 and updated with new photos and tips in January 2023.