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Best Lemon Garlic Shrimp Recipe
Ash Tyrrell

Best Lemon Garlic Shrimp Recipe

I just made this Best Lemon Garlic Shrimp Recipe, and wow—every bite made me smile. I went from pulling ingredients out to dinner on the table in no time. The blend of lemon’s brightness, garlic’s warmth, and perfectly cooked shrimp hit all the right spots. I love recipes that feel fancy but cook fast.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined — Fresh shrimp give the best texture; if using frozen, thaw completely and pat dry so they sear nicely.
  • 4 cloves garlic minced — Fresh garlic is important; jarred garlic lacks the aroma and gets bitter if overcooked.
  • 2 tablespoons olive oil — Extra-virgin olive oil offers more flavor; the oil helps brown the shrimp and carry the taste of garlic.
  • 1 lemon juiced and zested — Lemon zest adds fragrance, juice gives acidity; both together brighten the whole dish.
  • ¼ teaspoon red pepper flakes — A pinch gives heat without overwhelming; adjust based on your spice tolerance.
  • Salt and pepper to taste — Basic seasoning, but critical for enhancing flavor.
  • Fresh parsley chopped, for garnish — Not just for looks; parsley adds freshness that balances garlic and lemon.

Method
 

  1. I heat olive oil in a skillet over medium heat. It needs to be hot enough so the shrimp sizzle but not so hot that oil smokes. This sets the stage for good searing and flavor.
  2. Once the oil’s warm, I toss in minced garlic and cook for about 30 seconds until it becomes fragrant. I watch closely so it doesn’t brown too quickly—burnt garlic ruins the taste.
  3. I add the peeled, deveined shrimp, then sprinkle salt, pepper, and red pepper flakes. I make sure each shrimp is fully coated so every bite carries flavor.
  4. I cook shrimp about 2-3 minutes per side. I know they’re done when they turn solid pink and opaque. Overcooked shrimp get rubbery, so I stop as soon as they’re firm and juicy.
  5. After shrimp are cooked, I squeeze in fresh lemon juice and stir in lemon zest. I let them cook together for another minute so lemon’s brightness infuses shrimp and sauce.
  6. I finish with chopped fresh parsley for color and freshness. I serve right away—hot dishes always taste better just cooked. Pair with something to soak up those flavors.

Notes

  • Use space: I make sure not to crowd the skillet. If shrimp overlap, they steam instead of searing.
  • Dry shrimp well: I pat them dry with paper towels so they get that lovely crust.
  • Taste and adjust: I often taste after adding lemon juice—sometimes a little extra salt or squeeze of lemon rounds things out.
  • Use fresh lemon zest: I find that zest right before using has much more vibrant flavor than earlier peeled.
  • Serve immediately: Shrimp cool fast; waiting too long makes them tougher and sauce less lively.