If you’re craving a dish that’s bursting with flavor, comes together in minutes, and feels like a little luxury on a weeknight, this Sautéed Shrimp with Lemon and Garlic is your answer. With just a handful of ingredients, you can create a restaurant-worthy meal that’s as versatile as it is delicious. The bright tang of lemon, the subtle warmth of garlic, and the smoky depth of paprika elevate tender shrimp to something truly special. Whether you’re serving it with crusty bread, fluffy rice, or a crisp salad, this dish is a crowd-pleaser that’s ready in under 15 minutes. Let’s dive in!
Ingredients (Serves 2)
- 1 lb large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp garlic paste (or 2 cloves garlic, finely minced)
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- Juice of 1 whole lemon (about 2 tbsp)
- Optional: Fresh parsley, finely chopped, for garnish
Note: Want to serve 4? Simply double the ingredients and cook in batches to avoid overcrowding the skillet.
Instructions
- Serve Immediately: Transfer the shrimp to a platter, sprinkle with fresh parsley for a pop of color if desired, and serve hot. Pair with crusty bread to sop up the buttery, lemony sauce, steamed rice for a hearty meal, or a crisp green salad for a lighter option.
- Prepare the Shrimp: Pat the shrimp dry with paper towels. This step is key to achieving that gorgeous golden sear—wet shrimp steam instead of crisp up.
- Heat the Skillet: In a wide skillet, melt 1 tbsp butter with the olive oil over medium-high heat. Wait until the butter foams and releases its nutty aroma, this is your cue that the pan is ready.
- Sear the Shrimp: Arrange the shrimp in a single layer in the hot skillet. Sprinkle with sea salt, black pepper, and smoked paprika. Sear for 2-3 minutes per side until the shrimp turn opaque and blush pink. Squeeze the juice of a whole lemon over the shrimp as they cook, letting the bright acidity mingle with their natural sweetness. Work in batches if needed to keep the pan uncrowded.
- Infuse with Garlic: Lower the heat to medium. Add the garlic paste (or minced garlic) and the remaining 1 tbsp butter. Stir gently for about 30 seconds, letting the garlic’s warm, savory notes bloom without burning.
Tips for Success
- Don’t Overcook: Shrimp cook fast! As soon as they curl gently and turn pink, they’re done. Overcooking makes them tough, so keep an eye on them.
- Adjust the Lemon: The full lemon adds vibrant tang, but feel free to dial it back or add more to suit your taste.
- Spice It Up: For a touch of heat, toss in a pinch of red pepper flakes when you add the garlic.
- Garlic Hack: I love using Italian garlic paste from a tube, it’s a time-saver, and the flavor tastes incredibly fresh. Look for it in specialty stores or online!
- Meal Prep: Make a double batch and store leftovers in a glass container in the fridge for up to 3 days. These shrimp are fantastic tossed into salads, pastas, or tacos later in the week.
Why Shrimp?
Shrimp isn’t just delicious, it’s a nutritional powerhouse. A 3-ounce serving delivers about 20 grams of protein for only 100 calories, making it a lean choice for any meal. It’s also packed with omega-3 fatty acids for heart health, vitamin B12 for energy, and selenium for immune support and antioxidant defense. So, you can feel good about indulging in this flavorful dish!
Serving Suggestions
This dish is endlessly versatile. Serve it as an appetizer with toothpicks for a party, as a main course with your favorite sides, or even chilled as part of a seafood salad. The buttery, lemony sauce pairs beautifully with a glass of crisp white wine, like a Sauvignon Blanc or Pinot Grigio.
So, the next time you’re looking for a quick, impressive dish that delivers on flavor and simplicity, give this sautéed shrimp with lemon and garlic a try. Your taste buds and your dinner guests will thank you!
