Lemon Garlic Shrimp

This lemon garlic shrimp is a quick, flavorful skillet dinner ready in about 15 minutes. Fresh lemon, honey, Dijon, and garlic butter create a bright, slightly sweet sauce that coats every bite perfectly. Serve it over rice or pasta for an easy weeknight meal the whole family will love.

Course Dinner

Cuisine American

Keyword Easy skillet shrimp with lemon and garlic, garlic butter shrimp with lemon, lemon garlic shrimp

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 183kcal

Author Blair Lonergan

Equipment

Large skillet

Ingredients

1 lb. raw jumbo shrimp, peeled and deveined
Kosher salt and ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons salted butter, divided
2 cloves garlic, minced (about 2 teaspoons)
2 tablespoons fresh lemon juice
1 tablespoon honey
1 ½ teaspoons Dijon mustard
1 ½ teaspoons white vinegar
1 tablespoon chopped fresh chives (or 1 teaspoon dried)
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
Optional garnish: lemon wedges; extra herbs

Instructions

Season the shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Sear the shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Transfer to a plate.
Make the sauce: Reduce heat to medium. Add the remaining 1 tablespoon butter and garlic to the skillet. Cook for about 30 seconds, until fragrant. Whisk in the lemon juice, honey, Dijon mustard, and vinegar. Simmer for 1-2 minutes, until warmed through and slightly thickened.
Finish the dish: Return the shrimp to the skillet and toss to coat in the sauce. Stir in the chives and basil. Taste and adjust seasoning if needed.
Serve: Garnish with lemon wedges or extra herbs. Serve immediately over rice, pasta, mashed potatoes, or with warm bread to soak up the sauce.

Video

Notes

Shrimp size: Jumbo or large shrimp work best here. They give you a little extra time in the pan before overcooking. Avoid small or medium shrimp for this recipe.
Fresh vs. frozen shrimp: Frozen shrimp works great. Thaw overnight in the fridge or under cold running water. Pat very dry before cooking to ensure a good sear.
Doneness: Shrimp are done when they turn pink, opaque, and curl into a gentle C-shape. A tight curl means overcooked. Pull them just as they turn opaque.
Don't skip patting dry: Moisture on the shrimp causes steaming rather than searing. This step makes a real difference in flavor and texture.
Lemon: Fresh lemon juice is recommended. About half a large lemon gives you the 2 tablespoons you need. Avoid adding lemon to the shrimp before cooking; it can turn the texture chalky.
Herb swaps: Parsley is a natural substitute for the chives and basil if that's what you have on hand. Use 2 tablespoons fresh or 2 teaspoons dried.
Add heat: Stir a pinch of red pepper flakes into the sauce with the garlic for a mild kick.
White wine variation: Swap the white vinegar for a splash of dry white wine if you have a bottle open. It adds subtle depth to the sauce.
Make-ahead tip: Whisk together the lemon juice, honey, Dijon, and vinegar up to a day ahead and store in the fridge. Cook the shrimp fresh.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat. Shrimp does not freeze well once cooked.

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