Easy Lemon Garlic Shrimp
Easy Lemon Garlic Shrimp is delicious and takes no time to prepare. This dish is perfect for a quick, easy weeknight meal or a fancy dinner party. The lemon and garlic sauce adds fresh flavor to the shrimp, making it a crowd-pleaser. Serve it over a bed of rice or with stir-fry veggies for a complete meal.
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HOW TO CLEAN FRESH SHRIMP
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Cleaning and peeling fresh shrimp can be intimidating, but with the right technique, it’s quite simple. Here’s a step-by-step guide to help you get started:
- Remove the head: Hold the shrimp by the head and twist it off the body.
- Peel the shell: Starting from the underside, peel the shell off the shrimp. You can leave the last tail segment intact for presentation purposes, or remove it if you prefer.
- Devein if desired: Ren a small knife down the back of the shrimp to expose the vein. Use the tip of the knife to lift out the vein and discard it.
- Rinse and pat dry: Rinse the shrimp under cold running water to remove any remaining shell fragments or debris. Pat them dry with a paper towel before cooking.
Now that you know how to clean and peel fresh shrimp, you can enjoy your favorite shrimp recipes with confidence.
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Other Recipe Ideas you might want to check out
Coconut Shrimp and Veggie Stew
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Ingredients you need to make it
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Shrimp: Jumbo shrimp about 20 counts (thawed). The shrimp is the star of the show in this dish. It has a delicate, sweet flavor that pairs perfectly with the tangy lemon and savory garlic.
Garlic: Minced garlic cloves. Garlic is a staple in many dishes, it adds a pungent, slightly spicy flavor to this dish.
Lemon and lemon zest: Juice the lemon and use a microplane to zest. These two ingredients add a bright and refreshing citrus flavor to the dish. The juice provides a tangy acidity that balances the richness of the shrimp, while the zest adds a burst of aroma and flavor.
Salt and ground pepper: These seasonings are essential for enhancing the flavors of the dish. The salt brings out the natural sweetness of the shrimp and the pepper adds a hint of heat.
Olive oil and Butter: These two fats add richness and depth to the dish. The olive oil is used to cook the shrimp and the butter adds a luxurious finish.
For the stir-fried veggies: Broccoli and carrots are the perfect combination of crunchy and colorful. Soy sauce adds a salty umami flavor while sesame oil adds a nutty aroma and depth of flavor. Together, these ingredients make for a delicious and healthy side dish that complements the Lemon Garlic Shrimp perfectly.
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How To Make EASY Lemon Garlic Shrimp
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Time needed: 30 minutes
INSTRUCTIONS:
- PREP THE SHRIMP
Peel and devein the shrimp or buy an EZ peel shrimp from the frozen seafood of your grocery store and thaw them out. Keep them in the fridge.
- SEASON THE SHRIMP
In a large bowl, add the shrimp, and garlic. Reserve half of the minced garlic to use for stir-frying the veggies later. Add the lemon zest, lemon juice, salt, and pepper. Toss and make sure the shrimp are coated well. Sprinkle parsley flakes.
- COOK THE SHRIMP
Heat a nonstick skillet with oil over medium-high heat. Add the butter, wait until it melts, then add the shrimp. Cook until opaque about 1 minute on each side. Set them aside.
- STIR FRY THE VEGGIES
Use the same pan or a wok to heat the oil, add the garlic, and saute until fragrant. Add the veggies, soy sauce, and sesame oil, and cook until the veggies are crisp and tender.
- MEAL PREP
Serve over a bed of steamed rice. Squeeze lemon and sprinkle sesame seeds if desired.
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Frequently Asked Questions
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Yes, you can use the other kinds of protein you like. If you’re using chicken breast, marinate the meat for at least 30 minutes to soak up the flavor.
Place it in an airtight container in the fridge for 3 days or up to 2 months in the freezer.
You can serve it with steamed rice or stir fry noodles. Adjust your seasonings like soy sauce, garlic, and pepper if you’re serving it with noodles.
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Recommended Recipes
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Lemon Garlic Shrimp
Equipment
- Mixing bowl
- Skillet
- Tongs
- Wok or wide pan for stir-frying
Ingredients
- 12 oz. jumbo shrimp, about 20 count, thawed
- 5 garlic cloves, minced, divided
- Juice of one lemon, about 1 tablespoon
- Zest one lemon about 1 teaspoon
- 1 teaspoon fine sea salt
- 1/2 ground black pepper
- 2 tablespoons olive oil, more for stir-frying
- 2 tablespoons unsalted butter
- 2 cups broccoli florets
- 1 carrot, peeled and julienne
Instructions
- In a large bowl, combine the shrimp, 1/2 of minced garlic, lemon juice, lemon zest, salt, and ground pepper. Toss to coat the shrimp evenly.
- Heat the skillet with oil, and add the butter. Once the butter is melted add the shrimp and cook until opaque for about 30 seconds on each side. Set them aside.
- STIR FRY THE VEGGIES: In the same pan or wok, add more oil if the pan starts drying. Add the rest of the garlic, and cook until slightly browned. Add the broccoli, carrot, and soy sauce, and stir-fry until the veggies are crisp-tender. See NOTE #1
- Place the shrimp and stir-fry veggies over cooked rice. Serve warm. See NOTE #2
Video
Notes
- Place the desired amount of rice in a fine mesh strainer and rinse it under cold water. This helps remove excess starch and any impurities.
- Add 1 1/4 cups of water to the saucepan for every cup of rice. Place it over high heat and bring to a boil. Stir the rice once to ensure it doesn’t stick to the bottom of the pan. Once the water has come to a boil, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to simmer for 10-12 minutes or until the water has been absorbed.
- Once the rice is cooked, remove the saucepan from the heat and let it sit for 5-10 minutes. This allows the rice to steam and become fluffy.
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