Garlic and Herb Sautéed Shrimp with Lemon Zest

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shrimp quickly sautéed in garlic and fresh herbs, finished with bright lemon zest for a simple and elegant seafood dish. This Mediterranean-inspired seafood recipe (high protein, gluten free), ready in about 10 minutes, pairs large shrimp, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 5 min Serves 4 Mediterranean cuisine 210 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp olive oil
1 tbsp unsalted butter
4 minced garlic cloves
2 tbsp chopped fresh parsley
1 tsp lemon zest
1 tbsp lemon juice
3/4 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until the butter melts and starts to bubble.
Step 2: Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Add 1 lb peeled and deveined large shrimp in a single layer. Cook for 2 minutes without stirring to develop a slight sear.
Step 4: Flip shrimp and cook for another 2 minutes until pink and opaque. Season with 3/4 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 1 tbsp lemon juice. Toss gently to coat shrimp evenly and serve immediately.