Lemon-Garlic Shrimp Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - large shrimp, peeled and deveined
  • 1 teaspoons - kosher salt
  • 1 teaspoons - cracked black pepper
  • 6 tablespoons - unsalted butter, divided
  • 4 cloves - garlic, minced
  • 3/4 cups - fresh lemon juice
  • 1/4 cups - chopped fresh parsley, divided
  • - lemon wedges, optional, for garnish
  • - pasta or steamed vegetables, optional, for serving with
  • Directions:

    In a large skillet over medium-high heat, melt 2 tablespoons butter. Add garlic to skillet and cook about 1 minute. Add shrimp, salt and pepper. Cook for 1 minute without stirring.

    Continue cooking until shrimp begin turning pink (about 2-3 minutes). Remove shrimp from pan and set aside.

    Add lemon juice to skillet and bring to a boil. Reduce heat to a simmer and cook until liquid is reduced by half. Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine.

    Add shrimp back into the pan, and stir. Cook until shrimp are opaque, about 2-3 minutes, stirring occasionally. Top with remaining parsley and serve with a lemon wedge if desired.

    Serve over pasta or steamed vegetables and enjoy!

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 12 min


    If lemon is too strong, cut lemon in half. Add water to make up the difference.

    For AIP, use half coconut butter and half coconut oil as substitute for butter. Melt coconut butter slowly



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    Posted On:

    February 17, 2018

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