Sautéed Garlic Shrimp with Lemon and Parsley
Plump shrimp seared with garlic and lemon, finished with fresh herbs for a bright, elegant weeknight meal. This seafood-inspired seafood ready in about 20 minutes pairs (peeled and deveined) Shrimp, Olive oil, (minced) Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 4 cloves (minced) Garlic
- 1 (zested and juiced) Lemon
- 3 tbsp (chopped) Fresh parsley
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 12 oz peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
- Step 2: Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, avoiding browning.
- Step 3: Return shrimp to skillet, add 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp lemon zest, and 1 tbsp lemon juice. Toss to coat and cook for 1 minute until heated through.
- Step 4: Stir in 3 tbsp chopped fresh parsley and cook for 30 seconds more, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Lemon and Parsley 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 Sautéed Garlic Shrimp with Lemon and Parsley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (peeled and deveined) shrimp from drying out.
Can I substitute ingredients in Sautéed Garlic Shrimp with Lemon and Parsley?
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 Sautéed Garlic Shrimp with Lemon and Parsley 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 Sautéed Garlic Shrimp with Lemon and Parsley?
Seafood 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
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
