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One-Pan High Protein Low Calorie Garlic Shrimp - Fast, Flavorful, and Light

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) raw shrimp, peeled and deveined (tail on or off)
  • 1.5 tablespoons olive oil (or avocado oil)
  • 4–5 cloves garlic, finely minced
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 lemon (zest and juice)
  • 1/4 cup low-sodium chicken or vegetable broth (or water)
  • 2 tablespoons chopped fresh parsley (or cilantro)
  • Optional add-ins: 1 cup halved cherry tomatoes, 2 cups baby spinach, or steamed asparagus on the side

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Dry shrimp sear better and don’t steam. If using frozen, thaw fully and drain well.
  2. Season: In a bowl, toss shrimp with salt, pepper, smoked paprika, and half the lemon zest. Set aside while you heat the pan.
  3. Heat the pan: Place a large nonstick or stainless skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer.
  4. Sear quickly: Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Remove to a plate. Do not overcook.
  5. Build the sauce: Lower heat to medium. Add remaining 1/2 tablespoon oil and the garlic. Sauté 20–30 seconds until fragrant, not browned. Add red pepper flakes if using.
  6. Deglaze: Pour in broth and scrape up browned bits. Simmer 1 minute to reduce slightly.
  7. Finish with lemon: Stir in the remaining lemon zest and squeeze in 1–2 tablespoons lemon juice (to taste). The sauce should be bright and savory.
  8. Optional veggies: If adding tomatoes or spinach, toss them in now. Cook 1–2 minutes until tomatoes soften or spinach wilts.
  9. Return shrimp: Add shrimp back to the pan and toss to coat in the sauce. Warm through for 30–60 seconds. Remove from heat.
  10. Garnish and serve: Sprinkle with chopped parsley. Taste and adjust salt, pepper, or lemon. Serve with steamed veggies, cauliflower rice, or a small portion of brown rice.