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Lemon Garlic Shrimp sprinkled with Chilies is the perfect compliment for grilled meats and pasta with its bright and garlicky flavors!
About My Lemon Garlic Shrimp
This shrimp recipe is pretty versatile. We like to use it as a side to grilled meats—like steak or chicken—for a surf ‘n’ turf vibe! However, there are so many other ways to enjoy it. The bright and garlicky flavors can pair well with numerous dishes.
What to Serve With Lemon Garlic Shrimp
- A nice grilled steak with a side of air fryer green beans and roasted mini potatoes is our usual choice.
- If you’d like to enjoy these as a main, they’d pair beautifully with my easy grilled asparagus recipe or a simple salad with Homemade Caesar Dressing!
- Serving them next to a Instant Pot Rice Pilaf works as well, and if you’re in the mood for pasta, this punch of protein is a welcome one in my Lemon Pasta With Arugula.
Ingredients
- Shrimp, peeled and deveined
- Garlic
- Lemon
- Butter
- Dried chili flakes
- White wine (Optional)
- Fresh parsley
- Sea salt and cracked pepper
- Corn starch (optional)
How to Make Lemon Garlic Shrimp
- Start by cleaning/deveining your shrimp if necessary; pat and set aside.
- Pop the butter in a medium-sized saucepan over medium-high heat and once it’s melted, stir in the garlic. Simmer for about 30 seconds, or until fragrant. Keep the garlic from burning by stirring it continuously.
- Now add the lemon juice and the white wine. Bring everything to a light simmer, then add the crushed chilies and the shrimp. Hit it with salt and pepper as it simmers.
- Cook for 2-3 minutes per side, depending the size of the shrimp. When the shrimp is opaque and curled into a c-shape, they’re ready.
- Carefully remove the shrimp from the pan using a slotted spoon or tongs.
- In a small mixing bowl, combine 1/4 cup of cold water and 1 TBSP of cornstarch. Mix it until the cornstarch has completely dissolved
- Bring the pan sauce to a low simmer and slowly pour the cornstarch mixture into the pan, whisking it, until the sauce thickens to your liking.
- Pop the shrimp back into the pan, toss to coat, and garnish with fresh chopped parsley and lemon zest.
Recipe Tips
- You can tell shrimp is ready by simply looking at it. If the meat is opaque and the shrimp is curled into a C shape, it’s perfectly cooked. Do note that if your shrimp curl completely into an O shape, with the tail touching the head, they are overcooked. Still edible, but slightly overdone, which will affect the texture.
- If heat isn’t your jam, you can omit the chilies. This will still be a delicious dish without them!
Useful Kitchen Tools
- Sharp knife
- Cutting board
- Paring knife (for easy shrimp deveining)
- Skillet
- Mixing spoon or spatula
- Measuring cups + spoons
- Microplane, for zesting lemon
- Juice reamer
- Tongs or slotted spoon
- Whisk
More Shrimp Recipes to Make
- Sesame Shrimp Stir-Fry with Ramen Noodles
- Spicy Instant Pot Shrimp Scampi
- Shrimp Tacos with Mango Habanero Salsa
- Sheet Pan Shrimp Fajitas
Have You Made This Recipe?
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Lemon Garlic Shrimp with Chilies
Lemon Garlic Shrimp sprinkled with Chilies is the perfect compliment for grilled meats and pasta with its bright and garlicky flavors!
Ingredients
- 1.5 lbs shrimp, shelled and deveined, Tail on or off is up to you.
- 2 TBSP butter
- 4 cloves of garlic, grated or minced, Preferably grated with a microplane
- 1 large lemon, zested and juiced
- Splash of dry white wine (about 2-3 TBSP), I usually use pinot grigio, chardonnay, or sauvignon blanc
- 1 tsp crushed chilies, Add more chilies if you like more heat!
- Kosher salt and cracked black pepper, to taste
- Fresh chopped parsley
- 1 TBSP corn starch (optional)
Instructions
- Prepare and clean your shrimp; pat dry and set aside.
- Melt the butter in a medium-sized saucepan over medium-high heat. Once melted, stir in the grated garlic and let it simmer for about 30 seconds, or until fragrant. Keep the garlic moving to prevent it from browning.
- Add the lemon juice and white wine, and bring to a light simmer. Add the crushed chilies and finally, the shrimp. Season with salt and pepper. Let the shrimp cook for 2-3 minutes each side, depending on how large they are. Once the shrimp is opaque and curled into a c-shape, it's ready.
- With a slotted spoon, carefully remove the shrimp from the pan. In a small cup, add 1/4 cup of cold water and 1 TBSP of cornstarch. Stir until the cornstarch has completely dissolved. Bring the sauce in the pan to a low simmer and slowly whisk the cornstarch mixture into the pan, bit by bit, until the sauce thickens to your liking. Transfer the shrimp back into the pan, toss to coat, and garnish with fresh chopped parsley and lemon zest.
Notes
The nutritional info provided is based on this being served as a side dish for 4 people. This recipe can also be served as a main for 2 people.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 4g | Protein: 23g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 230mg
Like this recipe? Rate and comment below!
Guess what we are makig this week? This! Love how fresh it is with lemon!
This was such a flavorful, satisfying and easy recipe! The lemon garlic butter just took this to a whole other level!
What a yummy delicious recipe! Made this the other time and couldn’t get enough of it. Will be making again
Oh yummy! Loving the added kick to these garlic butter shrimp. Will definitely surprise my family with this delicious twist.
These shrimp were simple, and very delicious! We paired them with rice and broccoli. The whole family enjoyed it!
Can’t wait to make this! Thanks 😊