Shrimp nights are always a win in my kitchen but this Lemon Garlic Shrimp? It hits different. There’s something about that golden sizzle of butter, garlic, and a splash of white wine that instantly feels like you’ve just stepped into your favorite coastal café.
The best part? This recipe is loaded with flavor and naturally low in carbs and calories, making it a smart choice for anyone trying to eat lighter without sacrificing taste.
With shrimp being a lean protein that’s also rich in selenium and vitamin B12, it’s no wonder health-focused home cooks are making it a weeknight go-to.
Last summer, I made this dish on a whim after a long day when I had zero desire to cook something fussy. The result? A five-star dinner in 20 minutes no exaggeration.
And the sauce? Oh, that buttery, garlicky, lemon-kissed sauce perfect for spooning over rice or dipping warm bread into. Pair it with a crisp, Simple Coleslaw or a refreshing Chilled Cucumber Cocktail and you’ve got a light yet luxurious meal that feels like a tiny escape.
Let me know how you make it your own I love hearing your twists!
What Makes This Recipe a Regular in My Kitchen!
After cooking this Lemon Garlic Shrimp more times than I can count, here’s why it’s earned a permanent spot in my weekly rotation:
- Comfort food in disguise: I first threw it together after a hectic Monday, and it instantly felt like self-care warm, buttery, and exactly what I needed to unwind.
- Fancy without the fuss: It looks restaurant-worthy, but it’s ready in 20 minutes. Honestly, no one believes how easy it is until they make it themselves.
- Versatile and forgiving: I’ve made it with both butter and olive oil each brings something different, but combining them? Chef’s kiss.
- Healthy and satisfying: Shrimp is low in calories but high in protein, so it fits right into our lighter eating goals. We often skip the carbs and serve it with steamed veggies or salad.
- A sauce worth repeating: That garlicky, lemony, chili-kissed butter sauce has made me want to eat healthy. It’s the kind of flavor that sticks with you in the best way.
Lemon Garlic Shrimp Recipe
Equipment
- Large skillet or sauté pan
- Tongs or Spatula
- Knife and chopping board
Ingredients
- 2 lb raw shrimp jumbo shrimp peeled and deveined
- 6 tablespoons butter or olive oil
- ½ teapoon sea salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon onion powder
- 9 cloves garlic minced or finely chopped
- 2 teaspoons paprika
- 2 teaspoon chili flakes or to taste
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup white wine
- 2 tablespoons cilantro finely chopped
Instructions
- In a large bowl, season shrimp with salt, pepper, paprika, onion powder, and chili flakes.
- Heat butter or olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant about 30 seconds.
- Add seasoned shrimp to the skillet in a single layer.
- Cook 2-3 minutes per side, until pink and slightly golden.
- Pour in lemon juice and white wine, stir well to coat.
- Simmer for 2-3 minutes to let the sauce slightly thicken.
- Garnish with freshly chopped cilantro and serve hot.
Nutrition
Next-Level Variations To Keep It Fresh!
- Add a creamy twist: Stir in a splash of coconut milk or heavy cream after the wine reduces. It mellows the heat and creates a luxurious, silky sauce that clings beautifully to the shrimp.
- Infuse with herb oil: Swap plain olive oil for a quick homemade herb oil (blend olive oil with parsley, basil, or dill). It elevates the base flavor without changing the structure of the dish.
- Make it smoky: Use smoked paprika instead of regular and finish the shrimp under a broiler for 1-2 minutes. That charred edge adds depth, especially if you’re skipping carbs and want bold flavor.
- Go citrusy bold: Mix lemon with a bit of orange or grapefruit juice for a more layered citrus profile. It balances the chili heat with a slightly sweeter edge and makes the flavor pop.
- Serve tapas-style: Skip the wine, add a drizzle of chili oil, and serve it on small skewers with crusty bread for a Spanish-inspired appetizer or party platter.
- Use shrimp shells for stock: If you’re peeling your own shrimp, simmer the shells in water with garlic and lemon peel while you prep. Add a spoonful of that broth to the pan for deeper flavor.
Quick Questions?
Q. Can I use frozen shrimp?
Ans: Yes! Just make sure to thaw and pat them dry completely before cooking so they sear nicely instead of steaming.
Q. What can I substitute for white wine?
Ans: Chicken broth with a splash of lemon juice works great it still brings acidity and depth without the alcohol.
Q. Is this recipe spicy?
Ans: It has a gentle kick from the chili flakes, but you can easily dial it up or down to match your heat tolerance.
Q. Can I make this ahead of time?
Ans: It’s best served fresh, but you can prep the seasoned shrimp and garlic mixture a few hours in advance and store it in the fridge.
Q. What’s the best side dish for this?
Ans: A crisp Simple Coleslaw or light Chilled Cucumber Cocktail pairs beautifully, especially if you’re keeping things low-carb and refreshing.
Q. Can I use this sauce for other proteins?
Ans: Absolutely! It works wonders with scallops, chicken strips, or even tofu—just adjust cooking times accordingly.
