This lemon garlic shrimp recipe is an easy, high-protein meal that comes together in only 20 minutes. It’s similar to garlic butter shrimp, but has a lighter finish and a flavorful twist. Sauteing the shrimp in olive oil allows their natural sweetness to shine alongside the bright lemon and garlic flavors. Ground cumin adds a warming flavor and an elegance that belies its easy preparation.
These shrimp are good enough to eat straight out of the pan (perhaps with a loaf of crusty bread for sopping up the tasty sauce), but they can also be turned into an easy lemon garlic shrimp pasta by tossing the shrimp with cooked linguine or angel hair. Make a gluten-free meal by spooning the shrimp over cooked rice, zucchini noodles or cauliflower rice, or by using the shrimp to make shrimp Caesar salad, shrimp tostadas or shrimp lettuce wraps.
How long do you cook shrimp?
Shrimp cook in about five minutes (depending on their size), making them one of the fastest-cooking proteins. Watch their color and texture to know when shrimp are cooked (and safe to eat). Perfectly cooked shrimp are opaque and pink, and they’re firm enough to curl into a nice C shape. When overcooked, shrimp turn matte white or gray and curl tightly into an O shape. It’s easy to remember: “C” = cooked, and “O” = overcooked.
Our secret to perfect shrimp is using a skillet large enough to cook them without crowding. If each shrimp has space to breathe, it’ll have more contact with the hot cooking surface and cook more evenly.
Ingredients for Lemon Garlic Shrimp
- Shrimp: You can use any type of shrimp for this recipe, but we recommend medium shrimp (26-30 shrimp per pound). They’re small enough to cook quickly but large enough to finish with a plump texture.
- Olive oil: We cook the shrimp in olive oil to let their sweet character take center stage. Butter also works (or a combination of oil and butter), but its richness will cover up the dish’s subtle flavors.
- Garlic: Instead of mincing the garlic, we thinly slice it so it maintains a bolder, garlicky presence and adds a crunchy texture to the shrimp.
- Lemon: We recommend using freshly squeezed lemon juice in this recipe. Bottled lemon juice is nowhere near as vibrant.
- Cumin: This warm, smoky-flavored seed is common in Latin American, Middle Eastern, North African and Indian cuisines. Cooking it with lemon juice brings out its peppery character.
- Parsley: Finish the dish with fresh parsley to give it a herbaceous finish.
- Cooked pasta or rice: These shrimp taste fantastic over freshly prepared pasta or rice. For a low-carb meal, try zucchini noodles or cauliflower rice.
Directions
Step 1: Saute the shrimp
In a large cast-iron or other heavy skillet, heat the oil over medium-high heat. Saute the shrimp for three minutes.
Editor’s Tip: The shrimp will continue to cook during the following steps, so don’t worry about cooking them until they’re fully pink.
Step 2: Add the garlic and seasonings
Add the garlic, lemon juice, cumin and salt. Cook and stir until the shrimp turn pink, two to three minutes.
Step 3: Add the parsley
Stir in the parsley. Serve the shrimp and lemon garlic sauce with pasta.
Editor’s Tip: Serve lemon garlic shrimp pasta with lemon wedges on the side for an extra-bright finish.
Recipe Variations
- Add vegetables: Before sauteeing the shrimp, cook broccoli florets, thinly sliced onion and bell peppers in the oil until tender. Then add the shrimp to make an easy shrimp stir-fry. Other good veggie options include mushrooms, asparagus, zucchini and summer squash.
- Change the spices: Instead of cumin, experiment with other herbs and spices. Add dried herbs and spices (like Italian seasoning, crushed red pepper flakes or paprika) or woody fresh herbs (like rosemary or thyme) alongside the garlic. They will bloom in the hot oil, releasing their aromatic compounds. Delicate fresh herbs (like basil, oregano or cilantro) can be added at the end to maximize their fresh flavor.
- Use roasted garlic:Â For a deeper, sweeter flavor, use roasted garlic instead of raw garlic.
- Boost the citrus flavor: Finish the dish with freshly grated citrus zest from lemons, limes or oranges.
- Make it saucier: Add dry white wine, chicken broth or seafood stock alongside the lemon juice to bulk up the sauce.
How to Store Lemon Garlic Shrimp
Store leftover lemon garlic shrimp in an airtight container in the refrigerator. The leftovers will last up to four days in the fridge, but the shrimp will have the best flavor and texture if enjoyed within a day.
How do you reheat lemon garlic shrimp?
Reheat lemon garlic shrimp in a covered skillet over medium heat for a minute or two until they’re just warmed through. Avoid overcooking the shrimp, or they will turn tough and rubbery. If reheating the shrimp with the pasta or rice, add a splash of water to the skillet to keep the grains from sticking together.
Lemon Garlic Shrimp Tips
Can you make lemon garlic shrimp with frozen shrimp?
You can use fresh or frozen shrimp to make this lemon garlic shrimp recipe. Defrost frozen shrimp in the refrigerator overnight. If you forgot to plan ahead, thaw the shrimp quickly under cold running water.
Do you cook shrimp with the shell on?
You can cook shrimp with the shell on, but they’re significantly easier to eat when the shells are removed before cooking. When cooking for company, I always peel shrimp so my guests don’t have to do it at the table. To clean shrimp with the shells on, remove the legs and peel off the shell. Then, use a paring knife to cut the shrimp along its back and remove the vein. Rinse the shrimp under cold water and pat them dry before adding them to the skillet.
