Pan-Seared Shrimp with Lemon and Dill
Plump shrimp seared to golden perfection with a bright lemon-dill finish, ideal for a quick weeknight dinner. This mediterranean-inspired seafood ready in about 20 minutes pairs shrimp, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 12 oz, peeled and deveined shrimp
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 12 oz shrimp dry with paper towels. Season with 1/4 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp and cook for 2-3 minutes per side, until pink and opaque.
- Step 3: Remove shrimp from skillet, then add 1 tbsp lemon juice and 2 tbsp chopped fresh dill. Stir to combine, return shrimp to skillet, and toss to coat. Serve immediately.
Frequently asked questions
How long does Pan-Seared Shrimp with Lemon and Dill take to make?
Total time is about 20 minutes (10 min prep + 10 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 Pan-Seared Shrimp with Lemon and Dill?
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 Pan-Seared Shrimp with Lemon and Dill?
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 Pan-Seared Shrimp with Lemon and Dill 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.
What goes well with Pan-Seared Shrimp with Lemon and Dill?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a weeknight dinner, the lemon and dill really brightened up the shrimp.
- ★★★★★
The best shrimp recipe I've tried. Served with rice and veggies, perfect.
- ★★★★★
My family loved it, even the picky eaters!
