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Healthy Low Calorie Lemon Herb Shrimp - Bright, Fresh, and Quick

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound raw shrimp, peeled and deveined (medium or large)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest
  • 2 cloves garlic, finely minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill or basil, finely chopped (optional but recommended)
  • 1/4 teaspoon red pepper flakes (optional for gentle heat)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt, plus a pinch to taste
  • 2 teaspoons water or low-sodium chicken broth (for a light pan sauce)
  • Lemon wedges, for serving

Method
 

  1. Pat the shrimp dry. Use paper towels to remove excess moisture. Dry shrimp sear better and won’t steam in the pan.
  2. Season simply. Toss shrimp with salt, black pepper, and red pepper flakes (if using). Set aside for a couple of minutes while you prep the aromatics.
  3. Preheat the pan. Heat a large nonstick skillet over medium-high heat. Add the olive oil and let it shimmer but not smoke.
  4. Sear the shrimp. Add shrimp in a single layer. Cook for about 1–2 minutes per side, just until they curl and turn opaque with a light golden edge. Transfer to a plate so they don’t overcook.
  5. Build the sauce. Lower heat to medium. Add garlic to the pan and stir for 20–30 seconds until fragrant. Pour in the lemon juice, water or broth, and lemon zest. Stir to loosen any browned bits.
  6. Finish with herbs. Return shrimp to the pan. Toss with parsley and dill or basil. Taste and adjust salt, pepper, or lemon as needed. Cook 30 seconds more to warm through.
  7. Serve right away. Plate with extra lemon wedges. Enjoy as is, or spoon over a bed of zucchini noodles, steamed asparagus, or cauliflower rice for a low-calorie meal.