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Lemon Garlic Shrimp

Lemon Garlic Shrimp is juicy, flavorful and goes with everything - including my sensational optional Greek Orzo! 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 that’s out of this world. This simple Lemon Garlic Shrimp is a one skillet protein that uses pantry friendly ingredients so it’s 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. I’ve also included my favorite way to serve this Lemon Garlic Shrimp – over Greek Lemon Orzo – you will be obsessed!
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 4 -6 servings



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



  • 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 sautéing 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.


  • 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. sauté 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.