Easy Lemon-Garlic Shrimp (15-Minute Dinner)

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This lemon-garlic shrimp goes from fridge to table in about 15 minutes. Jumbo shrimp cook in garlic butter, then get finished with fresh lemon zest and juice and a pinch of cumin for warmth. Spoon it over rice, quinoa or pasta, or keep it low-carb with steamed vegetables. Leftovers are great in tacos or on a salad.

Tips

• Buy peeled and deveined shrimp to save prep time. Thaw frozen shrimp in cold water for 10 minutes.
• Don’t overcook. Shrimp are done as soon as they turn pink and curl into a C shape.
• Pat them dry so they sear instead of steam.
• Save the pan juices to drizzle over rice or pasta.

Mandie

Easy Lemon-Garlic Shrimp

Jumbo shrimp sautéed in garlic butter with lemon and a pinch of cumin.

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Prep Time 5 minutes mins

Cook Time 7 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 tbsp unsalted butter
• 1 tbsp garlic finely minced
• 1 lb jumbo shrimp peeled, deveined, tails removed
• 1 large lemon zested and juiced
• 1 tsp ground cumin
• salt and pepper to taste
• fresh parsley chopped, for garnish
• cooked rice, quinoa or pasta for serving

Method

 

1. Melt the butter in a large skillet over medium heat. Add the garlic and cook 1 to 2 minutes.
2. Add the shrimp and cook 4 to 5 minutes, stirring occasionally, until pink and opaque.
3. Stir in the lemon zest, lemon juice and cumin. Season with salt and pepper and remove from the heat.
4. Spoon over rice, quinoa or pasta, drizzle with the pan juices and sprinkle with parsley.

Notes

Great in tacos or on a salad the next day.

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FAQ

Can I use frozen shrimp?

Yes. Thaw in a bowl of cold water, then pat dry.

What size shrimp should I buy?

Jumbo (10 to 15 per pound) or large (21 to 25 per pound) both work. Smaller shrimp cook faster.

How long do leftovers keep?

Up to 3 days in the fridge.

You might also like:

• One-Pan Lemon Chicken and Potatoes
• Cilantro Lemon Chicken Thighs