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Spicy Lemon Garlic Shrimp — Fresh homemade recipe photo

Spicy Lemon Garlic Shrimp

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I was in a rush last month when I made this for the first time—no wine to drink, just a quick sauté after work. The garlic hit the pan before I could even think about it, and by the time I had my plates out, the lemon zest had settled into the butter like it belonged there.
I've kept making it since because it's genuinely fast: twelve minutes of actual cooking, maybe fifteen with prep if you're not rushing. The shrimp cook so quickly they almost do themselves, and the sauce clings to them without being heavy. I serve it over rice or pasta depending on what's in the pantry—last time I used it as a topping for a big bowl of roasted broccoli, which was an unexpected win.
The trick is keeping the butter from browning too fast. I start with medium heat and watch the foam settle before adding the lemon juice; if you wait until the milk solids turn golden brown, your sauce tastes nutty instead of bright.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the shrimp
  • 1½ lbs large shrimp 21–25 count, peeled and deveined, tails left on or off
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
For the sauce
  • 4 tbsp unsalted butter
  • 6 cloves garlic minced
  • 1 large lemon about 2 tsp Zest of
  • ½ lemon Juice of
  • ¼ tsp red pepper flakes adjust to taste
  • 2 tbsp fresh parsley chopped

Method
 

  1. Pat the shrimp dry with paper towels and season evenly with salt and pepper on both sides. Set aside while you prep the garlic and lemon.
  2. Heat olive oil in a large skillet over medium heat for about 30 seconds until it shimmers but isn't smoking.
  3. Add the shrimp in a single layer (work in batches if your pan is small—overcrowding will steam them instead of searing). Cook without moving for 1½–2 minutes until the bottoms are pink and slightly opaque. Flip and cook another 60 seconds on the other side, then remove to a plate. Don't overcook; they'll continue cooking slightly from residual heat.
  4. In the same pan, reduce heat to medium-low and add butter. Wait about 30 seconds until it foams up and the foam starts to settle—this is your cue that the milk solids haven't browned yet.
  5. Add garlic and red pepper flakes; stir constantly for 20–30 seconds until garlic smells fragrant but hasn't started turning color (about 1 minute total). If it gets too dark, start over with a fresh pan—it's easier than dealing with bitter garlic.
  6. Stir in lemon zest and juice, scraping up any browned bits from the shrimp cooking. Return the shrimp to the pan along with any juices on the plate.
  7. Toss everything together for 30 seconds until the sauce clings to the shrimp. The internal temperature should reach about 120°F at the thickest part—pinky-tender, not rubbery.
  8. Remove from heat and immediately stir in fresh parsley. Serve right away while hot—the sauce will continue thickening if it sits too long.

Nutrition

Calories: 380kcalCarbohydrates: 3gProtein: 42gFat: 22gSaturated Fat: 11gCholesterol: 650mgSodium: 780mgPotassium: 480mgVitamin A: 12IUVitamin C: 18mgCalcium: 90mgIron: 3mg

Notes

Storage: Leftovers keep in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or broth—the butter sauce will separate slightly; just stir it back together.
Substitutions: Use scallops instead of shrimp (reduce cook time to 1–2 minutes total) or chicken breast cut into bite-size pieces (cook until 165°F). For dairy sensitivity, substitute half the butter with olive oil and use a touch more lemon juice for brightness.
Serving suggestions: Serve over rice, angel hair pasta, or zucchini noodles. A sprinkle of extra red pepper flakes and a wedge of lemon on the side make great finishing touches.

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