This easy lemon garlic shrimp is by far our favorite shrimp recipe. It’s got a great burst of flavor garlic butter without feeling heavy and takes about 10 minutes from start to finish.
What we’ve learned is that with shrimp, if you keep it simple, use fresh ingredients, cook the shrimp quickly and on high heat, you end up with something delicate and delicious.
- 1 1/2 lbs peeled shrimp (size: 21/25)
- 2 TBSP olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp granulated sugar
- 3 TBSP unsalted butter
- 2 cloves garlic, pressed or minced
- 1 TBSP lemon juice
- 2 TBSP Italian parsley
- 1/8 tsp salt
Chop 2 tablespoons of Italian parsley, and mix into 3 tablespoons of butter with a fork.
Add 2 cloves of garlic, minced or pressed, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Set aside until shrimp is cooked.
Put the shrimp in a bowl, and toss in salt, sugar, and black pepper.
Heat a sauté pan on high heat with 1 tablespoon oil. Add shrimp, and cook one minute per side (don’t overcook here, you’ll see one minute is perfect). Cook in multiple batches so that each shrimp has full contact with the pan.
When all the shrimp are cooked, add them back into the pan with the garlic lemon butter and stir until the butter is melted and shrimp are coated.
Whenever we make this dish we’re always surprised how incredibly succulent it turns out. It’s one of those dishes you eat and can’t help but say, “Mmmmm.” Plus it tastes great cold (for breakfast) in the morning.
Of course I had to use these free printables from our site to dress up the dish. :)