Description
This Lemon Garlic Shrimp recipe is a quick and flavorful dish perfect for a light dinner or appetizer. Succulent shrimp are seasoned and sautéed in a buttery, garlicky sauce with a hint of crushed red pepper, finished with bright lemon zest, juice, and fresh parsley for a delightful and fresh taste.
Ingredients
Shrimp and Seasonings
- 1 pound large or jumbo shrimp (peeled and deveined)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
Sauce and Garnish
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic (minced)
- ¼ teaspoon crushed red pepper
- 1 lemon (zested and juiced)
- 2 tablespoons chopped parsley
Instructions
- Prep the Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture, ensuring they sear properly. Then season the shrimp evenly all over with salt, black pepper, and paprika for a well-rounded flavor base.
- Cook the Garlic and Peppers: Heat the butter and olive oil together in a large skillet over medium-high heat until melted and shimmering. Add the minced garlic and crushed red pepper, stirring constantly to prevent burning, and cook until fragrant, about 30 seconds.
- Sauté the Shrimp: Add the seasoned shrimp to the skillet, arranging them in a single layer if possible to promote even cooking. Cook the shrimp for 3 to 5 minutes, stirring occasionally, until the shrimp turn opaque and are tender. Remove the skillet from heat to prevent overcooking.
- Add Lemon and Parsley: Immediately after removing from heat, add the lemon zest and freshly squeezed lemon juice to the shrimp, tossing gently to coat. Sprinkle chopped parsley over the dish for color and freshness. Serve the shrimp immediately to enjoy at their best.
Notes
- Use fresh shrimp rather than frozen for best texture and flavor.
- Adjust crushed red pepper to your spice preference.
- Serve over rice, pasta, or with crusty bread to soak up the flavorful sauce.
- For extra richness, add a splash of white wine when cooking garlic.
- This recipe cooks quickly, so monitor shrimp closely to avoid overcooking and rubbery texture.
