10-Minute Lemon Garlic Shrimp
Juicy, plump shrimp sautéed in a glossy lemon garlic butter sauce that comes together in just 10 minutes. Bright, tangy, and irresistibly buttery, this dish is perfect tossed with pasta, spooned over rice, or served with crusty bread to soak up every last drop of sauce.
For 4 servings
- prep
Pat the shrimp dry and season.
1.Use paper towels to pat the shrimp completely dry.2.Season both sides with salt and black pepper.TIPDry shrimp sear better and develop a golden crust. - saute · ~1 min
Melt the butter and sauté the garlic.
1.Heat a large skillet over medium heat and add the butter.2.Once the butter melts and foams, add the minced garlic and red chili flakes.3.Sauté until the garlic is fragrant and just turning golden (45-60 seconds).TIPDon't let the garlic burn — it turns bitter. - saute · ~3 min
Cook the shrimp.
1.Add the seasoned shrimp in a single layer.2.Cook for 2 minutes without moving them, until the bottom turns pink and golden.3.Flip each shrimp and cook for 1 more minute until opaque and just cooked through.TIPOvercooking makes shrimp rubbery — pull them off the heat the moment they curl into a loose 'C' shape. - saute · ~1 min
Finish with lemon juice and parsley.
1.Remove the skillet from the heat.2.Squeeze the lemon juice over the shrimp.3.Sprinkle with fresh parsley and toss everything together in the buttery pan sauce. - serve
Serve immediately.
Transfer the shrimp to a serving plate, spoon the pan juices over the top, and serve with crusty bread, over rice, or tossed with pasta.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp bone-dry with paper towels before seasoning so they sear instead of steam.
- 2Add shrimp to the skillet in a single layer; crowding lowers the heat and creates rubbery texture.
- 3Pull the pan off the heat before adding lemon juice to keep the sauce glossy and prevent oil separation.
- 4Use cold butter straight from the fridge so it melts gradually and emulsifies into a silky sauce.
- 5Reserve a little parsley for garnish to add a fresh green contrast and pop of color at serving.
- 6If serving with pasta, reserve ½ cup pasta water and stir a splash into the pan sauce for extra body.
Adapt it for your goals.
High-protein
Swap half the butter for olive oil and add a tablespoon of capers — you'll bump up healthy fats and add briny pops of flavor without extra carbs.
low oilLow-oil
Reduce butter to 1 tablespoon and deglaze the pan with 2 tablespoons of white wine or chicken broth after cooking the shrimp; the sauce stays light but flavorful.
gluten freeGluten-free
Serve over zucchini noodles or cauliflower rice instead of pasta or bread — the lemon garlic sauce coats vegetables just as beautifully.
extra herbyExtra-herby
Add 1 teaspoon dried oregano or thyme with the garlic, and stir in 1 tablespoon chopped fresh dill along with the parsley for a more complex herbal finish.
Why this is on our healthy list.
Lean Protein Source
Shrimp provides high-quality, low-fat protein that supports muscle repair and satiety without excess calories.
Rich in Selenium
Shrimp is a natural source of selenium, a mineral that supports thyroid function and antioxidant defenses.
Vitamin C from Lemon
Fresh lemon juice contributes vitamin C, which aids iron absorption and supports immune health.
Antioxidant Herbs
Fresh parsley and garlic are rich in plant compounds that help reduce oxidative stress in the body.
Frequently asked questions
Yes, but pat them very dry after thawing to remove excess water; otherwise they will steam instead of sear and the sauce will be watery.
