Lemon Garlic Shrimp

Name: Lemon Garlic Shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 tablespoons butter; 4 garlic cloves (minced); 1 to 1½ pounds fresh shrimp (peeled and deveined); salt and freshly ground black pepper (to taste); ¼ cup fresh lemon juice; ¼ cup minced fresh parsley

by Katerina

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Dec 22, 2024

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Juicy lemon garlic shrimp is a fast and easy shrimp recipe, cooked scampi-style in a zesty combination of lemon juice, parsley, and garlic butter. Serve this flavor-packed shrimp as an appetizer or as a meal with pasta or rice!

If you love easy recipes like this garlic and lemon shrimp, try my shrimp alfredo and any of my other favorite shrimp recipes, next!

Overhead view of lemon garlic shrimp in a skillet with a wooden spoon.

Garlicky lemon shrimp is one of my go-to ways to prepare shrimp—it’s so easy, so flavorful, and always turns out super juicy! I love how this recipe is similar to my shrimp scampi but skips the white wine (though I’ll sometimes add a splash if I’m feeling fancy). I just cook up a packet of peeled, deveined shrimp in a zesty garlic butter sauce with parsley and lemon, and in about 20 minutes, it’s ready to serve. Whether it’s an appetizer or the main dish, this one’s always a hit at our table!

What Makes This Lemon Garlic Shrimp So Great

Quick and simple. In other words, my criteria for a weeknight dinner! This shrimp recipe is easy to prepare in a skillet using super simple ingredients, and it’s always extra flavorful.
Juicy and flavor-packed. Sweet, briny shrimp and bright, zesty lemon go so well together. Throw garlic and parsley into the mix, and every juicy bite is loaded with fresh, light flavor.
Versatile. I’ve often served this lemon garlic shrimp as an appetizer, and it’s just as easy to turn it into a meal with a side of pasta or white rice.

Lemon garlic shrimp ingredients with text labels overlaying each ingredient.

What You’ll Need

With just 5 ingredients, shrimp dishes don’t get much simpler than this. But a little goes a long way, and the flavors of fresh lemon and garlic really shine through. I’ve included some quick notes below. Scroll down to the recipe card after the post for a printable ingredients list with the full recipe details.

Butter – This can be salted or unsalted butter. Substitute olive oil to make this dish dairy-free.
Garlic – Freshly minced garlic will give this shrimp the best possible flavor. Depending on your preference, you can go lighter or heavier on the garlic.
Shrimp – I love using fresh shrimp when I can, but frozen shrimp works perfectly, too. You’ll need to thaw and drain frozen shrimp beforehand. In either case, make sure the shrimp is peeled and deveined.
Lemon Juice – You’ll need a good amount of lemon juice, so I HIGHLY recommend squeezing fresh lemons. You’ll need approximately 2 small lemons or 1½ large lemons to squeeze enough juice for the ¼ cups called for in the recipe.
Parsley – You can play around with different herbs like basil, thyme, or oregano. Mince up fresh herbs or you can substitute ⅓ of the amount with dried herbs instead.

How to Make Lemon Garlic Shrimp

All it takes is one pan and just 20 minutes to whip up this shrimp recipe—it’s that simple and quick! Here’s how I make it:

Raw shrimp added to a skillet. — 1. Cook the shrimp in garlic butter.

Lemon juice mixed with chopped parsley in a small bowl with a spoon. — 1. Cook the shrimp in garlic butter.

Sauté the garlic. First, you’ll add the garlic to a large skillet with melted butter. Stir the garlic frequently while it cooks over medium heat for a minute, taking care not to burn it.
Cook the shrimp. Next, stir in the shrimp and season it with salt and pepper. Continue to cook until the shrimp is pink and curled into a “C” (my handy way of knowing when the shrimp is done). This usually takes about 2 minutes, depending on the size of the shrimp.
Add lemon juice and parsley. Meanwhile, squeeze the lemon juice into a bowl, and whisk in the parsley. Add the sauce to the pan with the shrimp and let that boil for 2 minutes or so.
Serve. Take the shrimp off the heat and season to taste one more time if needed. Garnish with extra parsley if you’d like, and dig in!

Sauteeing shrimp in a cast iron skillet.

Tips and Variations

Don’t overcook. Overcooked shrimp will be tough and chewy, so be sure to only cook the shrimp until they’re opaque and pink.
Use white wine. Deglaze the pan with a splash of dry white wine, like Chardonnay or Pinot Grigio, before you pour in the lemon juice/parsley mixture. You could also replace the lemon juice with wine entirely and simply squeeze over a fresh lemon when serving.
Make it creamy. For a creamy version, stir in a splash of heavy cream or melt in cubes of cream cheese or grated parmesan cheese at the end of cooking.
Make it spicy. Sprinkle in crushed red pepper flakes or chopped fresh chilis. If you like your garlic shrimp with a bit of kick, you might also love my Mexican camarones al ajillo, made with three types of chili.

Lemon garlic shrimp served over a bowl of pasta garnished with parsley and a lemon wedge.

Serving Suggestions

I love serving this lemon garlic shrimp over fettuccine or spaghetti for a light and easy dinner (washed down with white wine sangria in the summer, or a glass of pinot noir in the winter). It’s also great with a side of white rice, or you can build on the flavors with a bed of Mediterranean rice or jollof rice. Afterward, enjoy a slice of pear cake for dessert.

Overhead view of lemon garlic shrimp served over a bowl of pasta garnished with parsley and a lemon wedge.

Storing and Reheating Leftover Shrimp

Refrigerate. The leftover lemon garlic shrimp can be stored airtight in the fridge for up to 2 days. I like to add leftovers to a shrimp Caesar salad or use them as a topping for crostini or tostadas.
Reheat. Warm the shrimp in a covered skillet over low heat until they’re hot throughout. Be careful not to overcook.
Freeze. You can also freeze the cooked shrimp for up to 3 months. Thaw it in the fridge before reheating.

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