Stovetop Sautéed Garlic Shrimp with Lemon and Parsley
Juicy shrimp quickly cooked in a fragrant garlic and lemon butter sauce, finished with fresh parsley for brightness. This Mediterranean-inspired seafood recipe, ready in about 13 minutes, pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound large shrimp, seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook for 2 minutes per side until pink and opaque.
- Step 2: Push shrimp to the sides of the skillet and add 3 tablespoons unsalted butter along with 4 minced garlic cloves to the center. Sauté the garlic in butter for 1 minute until fragrant but not browned.
- Step 3: Stir in 2 tablespoons fresh lemon juice and 2 tablespoons chopped fresh parsley, coating the shrimp evenly. Cook for an additional 30 seconds until the sauce slightly thickens and coats the shrimp.
- Step 4: Remove from heat and serve immediately, spooning pan sauce over shrimp.
Frequently asked questions
How long does Stovetop Sautéed Garlic Shrimp with Lemon and Parsley take to make?
Total time is about 13 minutes (5 min prep + 8 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 Stovetop Sautéed Garlic Shrimp with Lemon and Parsley?
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 Stovetop 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 Stovetop Sautéed Garlic Shrimp with Lemon and Parsley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stovetop Sautéed Garlic Shrimp with Lemon and Parsley?
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.
