It doesn’t get much easier than this! This versatile main course goes from refrigerator to dinner table in less than 15 minutes.
Shrimp is one of the easiest proteins to cook and it makes a really great main dish. Sauteing shrimp with garlic and lemon gives it a huge punch of flavor that makes it irresistible.
Making a healthy and satisfying meal on a weeknight doesn’t have to be exhausting. You don’t need to spend a lot of time chopping and dicing and braising. That’s the joy of this recipe. It will be on the table in no time.
If we’re talking about making this recipe as easy as possible to make, then you’ll want to be sure to pick up peeled and deveined shrimp. I prefer to have no tails left on. It does make the dish prettier to leave the tails on, but it’s a pain to eat.
The best size for this recipe are jumbo shrimp 10/15 ct. These are large shrimp, that are very filling. Smaller sized shrimp are fine to use as well, but they won’t look as significant on the plate. It’s up to you.
How to Cook Lemon Garlic Shrimp
The key to cooking shrimp is to set the skillet over medium heat. Any higher of a temperature will produce a rubbery texture. Shrimp cooks really quickly.
Once you’ve sauteed the garlic in the melted butter and add the shrimp, they’ll only take about 2-3 minutes per side to turn from opaque to pink. That’s when you’ll know they’re ready.
Don’t over cook them or the texture will become mealy and hard.
These shrimp pair well with a side garden salad. If you like the addition of rice, try making your own cauliflower rice. Another side we really like eating these with is grilled bok choy.
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Lemon Garlic Shrimp
- 3 tbsp unsalted butter
- 1 clove garlic finely minced
- 1 tsp cumin
- 1 lb Jumbo shrimp 10/15 ct., peeled, deveined, and tail removed
- 1 large lemon zest and juice
- salt and pepper to taste
- Fresh parsley leaves chopped
- Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.
- Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.
- Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.
- Serve shrimp on their own, over cauliflower rice, or alongside a salad or veggies. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired. Serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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