Lemon Garlic Shrimp is juicy, flavorful and goes with everything – including my sensational optional Greek Orzo!
10 Minute Lemon Garlic Shrimp is one of the easiest and quickest ways to prepare shrimp and also one of the most divine! The shrimp is tossed in salt, pepper, chili powder and paprika then sizzled in butter, lemon juice and garlic to create a self-basting lemon butter garlic sauce thatโs out of this world. This simple Lemon Garlic Shrimp is a one skillet protein that uses pantry friendly ingredients so itโs super easy to throw together and it can be served with anything! Serve it over pasta, rice, spaghetti squash, zoodles, steamed vegetables for a complete gourmet-tasting meal that only took you minutes. Iโve also included my favorite way to serve this Lemon Garlic Shrimp โ over Greek Lemon Orzo โ you will be obsessed!

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Shrimp recipes are easy!
Shrimp is one of the simplest, ridiculously easy meals on the planet and one of my favorite proteins to cook whether I have lots of time โ or whether I have little time โ because the succulent morsels drink up flavor and emerge hot, juicy and exploding with deliciousness even without a marinade.
Some of my favorite shrimp recipes include: Sheet Pan Shrimp Scampi, Cilantro Lime Shrimp Tacos with Mango Salsa, Lemon Garlic Shrimp Fettuccine, Kung Pao Shrimp, Old Bay Shrimp, Sheet Pan Lemon Garlic Butter Shrimp, Shrimp Fajitas, Roasted Shrimp and Broccoli Alfredo, Cajun Shrimp Pasta and of course this new Lemon Garlic Shrimp! This shrimp recipe is the quickest and easiest of the aforementioned shrimp recipes and SO versatile.
Reasons to love Lemon Garlic Shrimp
Garlic Lemon Shrimp Ingredients
This Lemon Garlic Shrimp recipe will blow you away at how ordinary shrimp can transform into something truly spectacular with just a few simple ingredients โ especially when those ingredients are lemon, garlic and butter. This magical trio has to be one of the simplest yet most satisfying flavor combination in the world. And because there are so few ingredients, it is important to pay attention to quality.ย You will need:
Lemon Garlic Sauce Ingredients
TIPS FOR BUYING SHRIMP
This Lemon Garlic Butter Shrimp recipe is made with just a few ingredients, the star, of course, being the shrimp!ย Hereโs what to look for:
Greek Orzo Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
ALL ABOUT SHRIMP – FREQUENTLY ASKED QUESTIONS:
If you are new to cooking shrimp, here is some helpful information to prepare and cook shrimp perfectly every time, whether for this Lemon Garlic Shrimp recipe or any of my other fabulous shrimp recipes:
You will want to use raw shrimp for this Lemon Garlic Shrimp recipe.ย I typically use frozen shrimp and just defrost it before using.ย There are two options for defrosting your shrimp:
– Easy Defrost:ย The easiest way to defrost your shrimp in the refrigerator overnight. Simply remove one-pound frozen shrimp (if itโs more than a one-pound package) to a covered bowl and let them defrost in the refrigerator overnight.
– Quick Defrost:ย Place the frozen shrimp in a colander then place the colander in a large bowl. ย Fill the bowl with cold tap water and let it sit for 10 minutes.ย ย After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. ย Let shrimp sit an additional 10- 20 minutes.ย If the shrimp isnโt completely defrosted, then repeat.
I like to purchase shrimp that is already peeled and deveined so all the work is done for me!ย ย If you purchase shrimp that is not deveined, it will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface.ย Sometimes it will be very dark and sometimes it will be harder to spot depending on when the shrimp ate last.
While eating the shrimp with the veins wonโt harm you, it can add grittiness and distract from the clean shrimp taste so I highly recommended removing it.ย To devein shrimp:
First, locate the vein in the shrimp running along its back.
Make a shallow cut and use the tip of the knife to lift it out.
The veins and shells can then be thrown away.
Rinse the shrimp and lay on a paper towel to dry.
Cook your shrimp with the tails on because the tail shells contain flavor that seeps out and we get more robust shrimp flavor, much like cooking meat on the bone.ย Once your shrimp is cooked and resting you can remove the tails if you desire.ย
The Lemon Garlic Shrimp without the orzo is 100% gluten free.ย If you would like to make the shrimp with Greek Orzo, then you will need to swap the orzo with gluten free orzo pasta.ย The rest of the ingredients are gluten free.
Color:ย ย Raw shrimp start offย translucent gray and as it cooks, it turns pink and opaque withย some pink and bright red accents.ย You will want to remove the shrimp from the skillet as soon as it is fully opaque without any gray left.ย Look at the crevice in the back of the shrimp where the vein was removed.ย When the base of this crevice becomes opaque, the shrimp is done.
Shape:ย You can also check the shape of your shrimp but this is not as good of an indicator as color.ย As shrimp cook, their muscle contract which cause them to curl.ย As soon as the shrimp begin to curl, they are usually done cooking.ย Some claim that perfectly cooked shrimp haveย โCโ shape while over cooked shrimp have an โOโ shape.ย I think youโll find that almost all shrimp, maybe with the exception of jumbo shrimp, still have an โOโ shape without being overcooked.
Yes!ย I use frozen shrimp all the time just like I did in these Lemon Garlic Shrimp photos.ย Just make sure you thaw the shrimp completely and pat it dry before cooking it.
Shrimp is low in calories, contains zero carbs and provides a high amount of protein and healthy fats.ย It is also an excellent source of iodine, an important mineral required for proper thyroid function and brain health as well as selenium, a mineral that may help reduce inflammation and promote heart health.ย
Shrimp is also a good source of omega-6 and omega-3 fatty acids as well as the antioxidant astaxanthin, all of which promote heart health. ย ย It is also high in other nutrients, for example, four ounces of shrimp contains over 75% of the daily value for vitamin B12, over 50% for phosphorous, and over 30% for choline and copper, as well as phosphorus, niacin, zinc, and magnesium.
How to make Garlic Shrimp
Now that weโve covered all of the basics – letโs get to the main event โ how to make Lemon Garlic Shrimp!
STEP 1: SEASON SHRIMP
- Pat shrimp dry and toss in a bowl with shrimp
seasonings. - Drying the shrimp is important so the seasonings
will actually stick. - I also like to season the shrimp before itโs
added to the skillet to ensure the seasonings are evenly distributed and
actually end up on the shrimp.
STEP 2: SEAR ONE SIDE
- Melt butter in olive oil in a large skillet over
medium-low heat. Melting the butter over
medium-low ensures it wonโt burn before the shrimp is done. - Increase heat to medium-high. Increasing the heat to medium-high ensures the
pan is hot enough to sear the shrimp. - Once sizzling, add shrimp in a single layer and
cook for 2 or just until the bottoms are seared.
STEP 3: ADD LEMON JUICE AND GARLIC
- Flip shrimp over, and make room in the center of the pan. The shrimp will have shrunk a little by this point, so it should be easy to make some room.
- Add lemon juice and garlic to the center of the pan and cook for 60 seconds while gently sautรฉing garlic (without moving shrimp) then give all the ingredients a stir.
- Continue to cook if needed just until shrimp are cooked through.
- Scrape shrimp and juices to a plate. Chop off tails once cool enough to handle if desired.
- You can stop at this point and serve your shrimp plain with veggies or over pasta or you can proceed to make the orzo.
STEP 4: saute orzo (optional)
- To the now empty pan, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions. Sautรฉ for 3-5 minutes, until orzo is toasted and the red onion starts to soften.
- Sautรฉing the red onion and toasting the orzo unleashes unparalleled flavor and creates the base for the entire pasta. It also gives the red onions a head start in cooking so they can be done by the time the orzo is tender.
STEP 5: SIMMER
- Stir in chicken broth, lemon juice, salt and
pepper. If using dried dill, parsley, and oregano,
stir them in now (hold if using fresh). - Bring to a simmer and cook for 5 minutes then
stir in zucchini, tomatoes and fresh dill,
parsley, oregano if using.
Simmer just until orzo is al dente, stirring often, another 3-5 minutes.
STEP 6: ADD-INS
- Stir in olives, capers, feta, almonds and mint until
well combined. You can use more or less
of any of the ingredients or swap them for your favs.
STEP 6: ADD SHRIMP
- Stir in Lemon Butter Shrimp and all accumulated
juices. - Taste and season with additional lemon juice or
salt and pepper to taste.
Lemon Shrimp Recipe Tips
Garlic Lemon Shrimp variations
This Lemon Garlic Shrimp recipe is delicious as written or it is easy to customize with different seasonings.ย Here are a few ideas:
DO I HAVE TO USE OLIVE OIL?
I almost always use a combination of butter and oil whether itโs for making a roux, pan frying chicken or cooking shrimp.ย The butter adds the undeniably scrumptious buttery flavor and the oil prevents the butter from burning.ย ย Youย mayย use all oil but youย cannotย use all butter or the butter will burn.ย If you use all oil, however, you will be missing out on all that buttery flavor. ย I recommend using both for best results.ย If you want to use a different oil, make sure it has a high smoking point and neutral flavor.
What goes well with Garlic Lemon Shrimp?
My favorite way to serve Lemon Garlic Shrimp
You can serve Lemon Garlic Shrimp with practically anything, but one of my favorites is with Greek Orzo โ because who doesnโt love Greek food?ย From myย Greek Lemon Riceย to myย Chicken Souvlaki,ย Beef Souvlaki,ย Greek Pasta Salad,ย Chicken Gyros,ย Greek Pizza,ย I just canโt get enough of the fresh, bright, healthy cuisine โ and this Lemon Garlic Shrimp and Greek Orzo were made for each other! ย
The buttery, garlicky shrimp with the lemon infused pasta simmered with juicy tomatoes and tender-crisp zucchini then tossed with salty Kalamata olives, creamy feta, and crunchy sliced almonds is a flavor and texture explosion that will having you licking the plate clean.ย
This Lemon Garlic Shrimp recipe is a chameleon of sorts in that it tastes fabulous with so many things!ย So, if you arenโt pairing it with Greek Orzo (which I highly suggest you try at least once), it is also delish with:
How to store Lemon Butter Shrimp
Lemon Garlic Shrimp should be stored in an airtight container in the refrigerator.ย When properly stored, it is good for up to three days.
Can I Make This Recipe Ahead of Time?
This Lemon Garlic Butter Shrimp is best served fresh, hot from the skillet as shrimp can become rubbery when reheated. That being said, if you donโt initially overcook your shrimp, I have had success reheating shrimp.ย ย
HOW DO I REHEAT SHRIMP?
โข Microwave:ย Microwave for 30 seconds, then continue to heat at 20-second intervals until warmed through.
โข Stove:ย For larger portions, reheat gently on the stove just until warmed through.ย The key is to warm the shrimp and not cook the shrimp any further.
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Ingredients
SHRIMP
- 1 pound medium shrimp peeled deveined
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 tsp EACH paprika, chili powder, salt, pepper
- 1 tablespoon lemon juice plus more to taste
- 4-6 garlic cloves minced
GREEK ORZO (optional)
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups uncooked orzo pasta
- 1/2 red onion chopped
- 3 1/2 cups low sodium chicken broth
- 1/4 cup lemon juice
- 1/4 tsp EACH salt, pepper
- 1 TBS EACH fresh dill parsley, oregano OR 1 teaspoon EACH dried
- 2 zucchini halved lengthwise and sliced 1/4-inch thick
- 1 pint cherry tomatoes halved
- 1/2 cup kalamata olives pitted and halved
- 2 tablespoons capers optional
- 1/4 cup feta
- 1/4 cup sliced almonds
- 1/4 cup chopped fresh mint may sub basil
Instructions
LEMON GARLIC SHRIMP
- Pat shrimp dry and toss in a bowl with shrimp seasonings.
- Melt butter in olive oil in a large skillet over medium-low heat. Increase heat to medium-high. Once sizzling, add shrimp in a single layer and cook for 2 minutes or just until the bottoms are seared.
- Flip shrimp over, and make room in the center of the pan. Add lemon juice and garlic to the center of the pan and cook for 60 seconds while gently sautรฉing garlic (without moving shrimp) then give all the ingredients a stir. Continue to cook if needed just until shrimp are cooked through. Scrape shrimp and juices to a plate. Chop off tails once cool enough to handle if desired.
ORZO
- To the now empty pan, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions. sautรฉ for 3-5 minutes, until orzo is toasted and red onions start to soften.
- Stir in chicken broth, lemon juice, salt and pepper. If using dried dill, parsley, and oregano, stir them in now (hold if using fresh). Bring to a simmer and cook for 6 minutes then stir in zucchini, tomatoes and fresh dill, parsley, and oregano if using. Simmer just until orzo is al dente, stirring often, another 2-4 minutes.
- Stir in olives, capers, feta, almonds and mint until well combined. Stir in shrimp and all accumulated juices. Taste and season with additional lemon juice or salt and pepper to taste.
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Ann Hupe says
Damn, girl! This recipe is even better than your usual! I can’t wait to try it as soon as I throw this stomach bug I have currently!
I’m glad you went into detail about what kind of shrimp to purchase and why. You are correct. Shrimp is processed very quickly after harvest, and the quality of frozen shrimp is even better than what you see at the meat counter. Having lived in Alaska, I know that what I can find frozen down here is as good as what I have had from my neighbors. (They went shrimping on weekends and unloaded their extra catch on their poor, starving neighbors! Ha!) As long as your supplier has not had any of their stock thawed out between catch and release in your kitchen, you are getting it as good as it gets.
And to think my doctor just reviewed my yearly labs and ordered me to “eat more seafood”. Never had I ever been so pleased/excited by a physician’s dietary recommendations!
Jen says
Thanks Ann! I am excited for you to try it – seriously SO good – and literally meets doctors orders ;)! I’m sorry you’re sick though – the stomach bug is no fun! Thanks for your input about frozen shrimp as well – you are the expert living in Alaska!
Debby says
Unable to save this recipe for lemon garlic shrimp and orzo. I always save your recipes but there is no way I can for this one. Iโve tried numerous times, checked Pinterest, etc and canโt do it. It also was missing the jump to recipe feature that I use after Iโve read your entire blog. Please help. Donโt want to miss this one.
Jen says
Hi Debby, I’m sorry you’re having trouble saving the recipe – my jump to recipe, save and Pinterest buttons are all working so I’m not sure how to help you. Try clearing your browser cache and refreshing and hopefully that will work. If not, then worse case scenario is to save it in a word doc – sorry for the hassle!
cindy oconnell says
I made this last week….delicious!!!!!!!! I also like the tip about frozen shrimp. I have made so many of your recipes and they are all delicious. I have printed recipes and put them in a plastic sleeve, and basically created a “Carlsbad Cravings” book that is my go to for everything. THANK YOU !!!
For those of you thinking about trying Jen’s recipes do not be scared off by all the ingredients…prep prep prep makes a world of difference. When I make these recipes I think Oh My Gosh I can really cook. (THANK YOU JEN)
Jen says
Thank you for making my day Cindy! I’m honored you have a binder dedicated to “Carlsbad Cravings recipes!!” And thank you for the awesome endorsement! xo
Lauren says
Wow! Made this for dinner tonight and it was delicious! So much flavor and different from anything I have made before. It has a wonderful mix of flavors. Only thing I did not have was almonds, but it was still delicious. I love your thorough explanations. Thank you for the recipe!
Jen says
You’re so welcome Lauren, I’m thrilled you made and loved this recipe as well – it’s one of my favs!
Marlene Hawkins says
I made the lemon garlic shrimp and orzo for dinner. It was quick, easy and very delicious. I will definitely make again. It will make a wonderful company dinner along with a green salad and crusty bread
Jen says
Thanks for taking the time to comment Marlene. I’m so pleased you loved, it’s one of my favorites!
JoAnn Arand says
Do you drain the orzo after it’s cooked? I made this and it was delicious but I absolutely had to drain off the extra liquid before stirring in the ingredients in step #3. Thanks.
Jen says
Hi JoAnn, I didn’t have to drain mine, the little extra broth becomes part of the dressing. If had a lot leftover, then you made the right call to drain it.