Lemon Garlic Shrimp

Quick seafood dinner.

Why You'll Love This Recipe

• 15 minutes from start to plate.
• Brilliant garlic-butter sauce begging for bread.
• Naturally low-carb and gluten-free.
• Endlessly versatile — toss with pasta, rice, salad, or eat solo.
• Restaurant flavor with pantry ingredients.

Ingredient Notes

• Large (16–20 count) shrimp give the best texture — small shrimp overcook fast.
• Real butter, not margarine; the foaming step matters.
• Fresh-squeezed lemon, never bottled.

Ingredient Substitutions

• Frozen shrimp — thaw fully in cold water and dry well.
• Scallops (sear 90 seconds per side).
• Ghee for a higher smoke point.

Equipment Needed

• Large skillet
• Tongs
• Microplane (for zest)

Prep Tips

• Have everything chopped before turning on the burner — the cook is under 8 minutes.
• Use kitchen shears to devein quickly down the back of each shrimp.

Instructions

1. 1

   Gather and prep: 1 shrimp, 2 tbsp butter, 3 cloves garlic, minced, 1 lemon (for juice and zest), 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper. mince the garlic before you start cooking.

2. 2

   Heat oil and butter, add garlic.

3. 3

   Toss in shrimp, cook 2 min per side. Shrimp cook in 2–3 minutes per side — pull them as soon as they turn pink and opaque.

4. 4

   Finish with lemon and parsley.

Artsi Pro Tips

• Don't overcook shrimp — pull at the moment they turn opaque; they keep cooking off heat.
• Dry the shrimp ruthlessly for a real sear.
• Add lemon and herbs off heat to keep them bright.

Common Mistakes

• Overcrowding the pan, which boils the shrimp.
• Cooking shrimp until curled into tight Os — that's overdone; loose Cs are perfect.
• Burning the garlic, making the sauce bitter.

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