Lemon Garlic Shrimp Skillet – Bright, Fast, and Flavor-Packed

This is the kind of weeknight recipe that feels like a treat without asking much of you. Tender shrimp sizzle in butter and olive oil, soak up fresh lemon, and get a big hit of garlic and herbs. It cooks in minutes, tastes light and bold at the same time, and pairs with just about anything.

If you’re short on time but want something satisfying and fresh, this skillet is the answer. Keep a bag of shrimp in the freezer and this becomes an easy go-to any night.

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Lemon Garlic Shrimp Skillet - Bright, Fast, and Flavor-Packed

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4–5 cloves garlic, finely minced
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tablespoons)
• 1/4 teaspoon red pepper flakes (optional, to taste)
• 1/2 teaspoon smoked paprika or sweet paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (or 1 tablespoon chopped fresh basil)
• 1–2 tablespoons dry white wine or chicken broth (optional, for deglazing)
• Lemon wedges, for serving

Method

 

1. Pat the shrimp dry: Use paper towels to remove moisture so the shrimp sear instead of steam. Season with salt, pepper, and paprika.
2. Heat the skillet: Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter and let it get hot and shimmery.
3. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side, just until pink and slightly curled. Transfer to a plate. Do this in batches if needed to avoid overcrowding.
4. Sauté the garlic: Lower heat to medium. Add the remaining 1 tablespoon butter. Stir in the garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
5. Deglaze (optional): Pour in the white wine or broth. Scrape up any browned bits for extra flavor. Simmer 30–60 seconds.
6. Add lemon: Stir in lemon zest and lemon juice. Taste the sauce and adjust salt and pepper.
7. Return the shrimp: Add the shrimp and any juices back to the skillet. Toss to coat and warm through for 30–60 seconds.
8. Finish with herbs: Turn off the heat. Sprinkle with parsley and give it one last toss.
9. Serve: Plate immediately with lemon wedges. Spoon the pan sauce over the shrimp and any sides.

What Makes This Special

• Fast and fuss-free: From start to finish, you’re looking at about 15 minutes.
• Big flavor, simple ingredients: Garlic, lemon, butter, and a touch of chili make the shrimp shine.
• Flexible: Serve it over pasta, rice, quinoa, or alongside crusty bread and a salad.
• Light but satisfying: You get bright citrus, a savory buttery sauce, and tender shrimp without anything heavy.
• Meal prep friendly: Easy to scale up for a crowd or prep parts ahead.

Ingredients

• 1.5 pounds large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4–5 cloves garlic, finely minced
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tablespoons)
• 1/4 teaspoon red pepper flakes (optional, to taste)
• 1/2 teaspoon smoked paprika or sweet paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (or 1 tablespoon chopped fresh basil)
• 1–2 tablespoons dry white wine or chicken broth (optional, for deglazing)
• Lemon wedges, for serving

Instructions

1. Pat the shrimp dry: Use paper towels to remove moisture so the shrimp sear instead of steam. Season with salt, pepper, and paprika.
2. Heat the skillet: Set a large skillet over medium-high heat.

   Add the olive oil and 1 tablespoon butter and let it get hot and shimmery.

3. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side, just until pink and slightly curled. Transfer to a plate.

   Do this in batches if needed to avoid overcrowding.

4. Sauté the garlic: Lower heat to medium. Add the remaining 1 tablespoon butter. Stir in the garlic and red pepper flakes.

   Cook 30–45 seconds until fragrant, not browned.

5. Deglaze (optional): Pour in the white wine or broth. Scrape up any browned bits for extra flavor. Simmer 30–60 seconds.
6. Add lemon: Stir in lemon zest and lemon juice.

   Taste the sauce and adjust salt and pepper.

7. Return the shrimp: Add the shrimp and any juices back to the skillet. Toss to coat and warm through for 30–60 seconds.
8. Finish with herbs: Turn off the heat. Sprinkle with parsley and give it one last toss.
9. Serve: Plate immediately with lemon wedges.

   Spoon the pan sauce over the shrimp and any sides.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 2 days.
• Reheat gently: Warm over low heat in a skillet with a splash of water or broth, just until heated through. Avoid overcooking or the shrimp will turn rubbery.
• Freezing: Cooked shrimp can be frozen for up to 2 months, but texture is best when enjoyed fresh. If freezing, cool quickly, portion, and freeze with some sauce to protect the shrimp.

Why This is Good for You

• Lean protein: Shrimp is high in protein and low in calories, helping you feel full without weighing you down.
• Healthy fats: Olive oil provides heart-friendly monounsaturated fats; a little butter adds flavor and helps absorb fat-soluble nutrients.
• Vitamin boost: Lemon adds vitamin C and brightness without extra sugar.
• Low-carb friendly: Great for low-carb or balanced eating plans, especially when paired with vegetables or greens.

Common Mistakes to Avoid

• Overcooking the shrimp: Shrimp cook fast.

  Pull them as soon as they turn pink and curl slightly; they’ll finish in the sauce.

• Skipping the dry pat: Wet shrimp won’t sear well and can turn soggy. Pat them dry for the best texture.
• Burning the garlic: Garlic burns quickly and turns bitter. Lower the heat and cook it just until fragrant.
• Using bottled lemon juice: Fresh lemon makes a big difference in flavor and aroma.
• Crowding the pan: Cook in batches so the shrimp sear instead of steam.

Alternatives

• Herb swaps: Use basil, cilantro, dill, or chives instead of parsley.
• Citrus twist: Try lime for a zestier edge or a mix of lemon and orange for a softer, sweet-bitter note.
• Spice it up: Add more red pepper flakes, a pinch of cayenne, or a spoon of Calabrian chili paste.
• Creamy version: Stir in 2–3 tablespoons heavy cream at the end for a silky sauce.

  Adjust salt and lemon to keep it bright.

• Dairy-free: Use all olive oil and skip the butter. Add a splash more broth for richness.
• Protein swap: Use scallops (sear 1–2 minutes per side) or bite-size pieces of firm white fish. For chicken, use thin cutlets and cook fully before making the sauce.
• Add veggies: Sauté asparagus, cherry tomatoes, spinach, or zucchini before the garlic step, then proceed with the sauce.
• Make it a meal: Toss with spaghetti or linguine, serve over rice or cauliflower rice, or pile onto toasted sourdough.

FAQ

Can I use frozen shrimp?

Yes.

Thaw them in the fridge overnight or quickly under cold running water. Pat very dry before cooking so they sear well.

What size shrimp should I buy?

Large or extra-large (about 16–26 per pound) work best. They stay juicy and are easy to cook without overcooking.

Do I have to devein the shrimp?

If your shrimp aren’t deveined, it’s worth doing for cleaner flavor and appearance.

Many frozen bags come peeled and deveined, which saves time.

Can I make this without wine?

Absolutely. Use chicken or vegetable broth, or skip the deglazing step and rely on the lemon juice for acidity.

How do I know when shrimp are done?

They turn pink and opaque with a gentle C-shape curl. If they curl into a tight O, they’re overcooked.

What should I serve with it?

Great with pasta, rice, couscous, or crusty bread.

Add a simple green salad, sautéed greens, or roasted vegetables to round out the meal.

Can I make it spicier?

Yes. Increase red pepper flakes, or add a bit of hot sauce or a pinch of cayenne when you sauté the garlic.

Is this gluten-free?

Yes, as written. Just serve it with gluten-free sides if needed.

Final Thoughts

Lemon Garlic Shrimp Skillet is the kind of recipe you keep in your back pocket for busy nights and easy entertaining.

It’s quick, flavorful, and endlessly adaptable to whatever you have on hand. With a few pantry staples and fresh lemon, you can turn simple shrimp into a bright, satisfying meal. Keep it classic, or make it your own with herbs, heat, or a creamy finish.

Either way, it’s a winner you’ll come back to again and again.