Recipes › Seafood › Lemon Garlic Shrimp Recipe

Lemon Garlic Shrimp Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired Lemon Garlic Shrimp is a light and elegant seafood dish that captures the essence of Mediterranean coastal cooking. Succulent shrimp are quickly sautéed with aromatic garlic, fresh lemon juice, and white wine, creating a bright, garlicky sauce that's perfect served over pasta or with crusty bread. The dish comes together in under 20 minutes, making it ideal for weeknight dinners or impressive entertaining.

Ingredients

• 1 kg (2.2 lbs) large shrimp, peeled and deveined
• 60 ml (¼ cup) extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 120 ml (½ cup) dry white wine
• 60 ml (¼ cup) fresh lemon juice
• 30 g (2 tablespoons) butter
• 2 g (½ teaspoon) sea salt
• 1 g (¼ teaspoon) black pepper
• 5 g (1 tablespoon) fresh flat-leaf parsley, chopped
• 5 ml (1 teaspoon) red pepper flakes (optional)
• Zest of 1 lemon

Instructions

1. Pat the shrimp dry with paper towels and season evenly with salt and pepper on both sides.

2. Heat olive oil in a large skillet over medium-high heat until it shimmers but does not smoke, about 1 minute.

3. Add sliced garlic and red pepper flakes if using; sauté for 30 seconds until fragrant, stirring constantly to prevent burning.

4. Add the shrimp in a single layer and cook for 2 minutes without stirring, allowing them to develop a light golden crust on the bottom.

5. Flip the shrimp and cook for another 1-2 minutes until they are pink and nearly cooked through.

6. Pour in white wine and lemon juice, scraping the bottom of the skillet with a wooden spoon to release any caramelized bits; simmer for 2 minutes.

7. Remove the skillet from heat and stir in butter until fully melted and incorporated into the sauce.

8. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and lemon zest.

Substitutions

• Use extra virgin olive oil made from seed oil for dairy-free option (already dairy-free in base recipe)
• Substitute dry white wine with vegetable broth or additional lemon juice for alcohol-free version
• Use butter-free alternative or additional olive oil for vegan adaptation
• Replace fresh lemon juice with white wine vinegar for a sharper flavor profile

Tips

• Do not overcook the shrimp; they should reach an internal temperature of 65°C (150°F) and should be firm but still tender. Overcooked shrimp becomes rubbery and tough.
• For optimal flavor, use freshly squeezed lemon juice rather than bottled, as the fresh juice provides brighter acidity and complexity.
• Have all ingredients prepped and ready before cooking begins, as the dish cooks very quickly once the shrimp hits the pan.
• Serve immediately over hot pasta, risotto, or with toasted bread to absorb the delicious lemon-garlic sauce.

This dish reflects the cooking traditions of coastal Italian regions like Liguria and Sicily, where fresh seafood, lemon, and garlic form the holy trinity of Mediterranean flavor. The simplicity and speed of preparation are characteristic of Italian cucina veloce, or quick cooking, which respects the natural quality of fresh ingredients rather than masking them with heavy sauces.

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