Garlic-Parsley Shrimp with Lemon Zest

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick-cooking shrimp sautéed in garlic and parsley with a bright lemon finish, ideal for weeknight dinners. This american-inspired seafood (low-carb) ready in about 15 minutes pairs shrimp, unsalted butter, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 5 min Serves 2 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb shrimp dry with paper towels. Season with 1/4 tsp salt and set aside.
  2. Step 2: Heat a large skillet over medium-high heat. Melt 2 tbsp unsalted butter, then add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add shrimp in a single layer and cook for 2 minutes per side, or until pink and opaque. Add 1/4 cup chopped fresh parsley, 1 tsp lemon zest, 1 tbsp lemon juice, and 1/4 tsp red pepper flakes.
  4. Step 4: Toss everything together for 1 minute until shrimp are evenly coated and the sauce thickens slightly, then remove from heat immediately to prevent overcooking.

Frequently asked questions

How long does Garlic-Parsley Shrimp with Lemon Zest take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Parsley Shrimp with Lemon Zest?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Garlic-Parsley Shrimp with Lemon Zest?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Parsley Shrimp with Lemon Zest for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Garlic-Parsley Shrimp with Lemon Zest low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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