Lemon Garlic Shrimp Delight (Print)
Tender shrimp infused with garlic, lemon, and parsley for a quick, flavorful Mediterranean dish.
# What You Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined, tails on or off
→ Aromatics & Flavor
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, finely minced
04 - 1 teaspoon lemon zest
05 - 2 tablespoons fresh lemon juice (from about 1 small lemon)
06 - 1/4 teaspoon crushed red pepper flakes (optional)
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ Garnish
09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges, for serving
# How to Make:
01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - Warm olive oil in a large skillet over medium-high heat.
03 - Add minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
04 - Arrange shrimp in a single layer in the skillet and cook for 2 minutes until just turning pink.
05 - Flip shrimp; add lemon zest, lemon juice, and crushed red pepper flakes if using. Cook for 2–3 minutes until opaque and fully cooked.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges.
# Expert Advice:
01 -
- It's done faster than ordering takeout, which means weeknight dinners actually feel achievable.
- The shrimp turns out tender and juicy, never tough or rubbery, because the timing is so forgiving.
- That combination of garlic and lemon tastes expensive and restaurant-quality but costs almost nothing.
02 -
- Overcooking shrimp by even one minute turns them rubbery and sad—watch them carefully and pull them off the heat the second they turn opaque because they keep cooking from residual heat.
- Room-temperature shrimp take longer to cook and release too much water into the pan. Keep them in the fridge until the last second before cooking.
03 -
- Buy shrimp the day you're cooking them if you can, or keep them in the coldest part of your fridge because even one extra day changes the texture.
- If you're worried about timing, cook shrimp slightly underdone in the pan—they'll finish cooking perfectly as everything rests for thirty seconds after you turn off the heat.