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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.