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When I'm after something that feels fresh, impresses folks, and takes almost no effort, I cook shrimp with garlic and lemon. You get juicy, tender shrimp with loads of zippy citrus and garlicky punch in hardly any time. This is what I reach for on weeknights when I'm busy—or if I want to treat friends without a ton of work.
Years ago, I made this for a summer dinner outside and I couldn’t stop thinking about it since. Every time a seafood craving hits or I want something sunny, this is my fix.
Vibrant Ingredients
- Juice from a fresh lemon: wakes up every bite and gets right through any heaviness, go for ones that feel heavy and juicy
- Large shrimp, peeled and deveined: shell-on is messier, so use peeled for easy, and try to buy them as fresh as possible or use a good quality frozen bag
- Salt and black pepper, to taste: brings out all the good flavors, use flaky sea salt for a little crunch if you’ve got it
- Chopped fresh parsley for garnish: gives a pop of color and fresh taste, flat-leaf is perfect for this
- Paprika: for a sweet-smoky color and flavor, smoked or regular both work
- Minced garlic cloves: pick fresh bulbs, it makes all the difference in flavor
- Olive oil: coats the shrimp so it sears up gold, extra virgin is the one you want
Easy How-To Steps
- Toss and Marinate:
- Dump the peeled shrimp, olive oil, garlic, smoked paprika, salt, and pepper in a bowl. Mix it up until everything’s shiny and coated. Let that hang out for about fifteen minutes so the flavors mingle together.
- Sizzle Them Up:
- Get a skillet good and hot on medium-high. Add olive oil, wait until it looks all shimmery. Lay the shrimp in one layer, leave space so they brown. Let them sit for two to three minutes on the first side till they blush pink and start to look cooked through. No need to shuffle them around—let the pan work its magic.
- Wrap Up and Serve:
- Turn the shrimp over, give them another minute or two until they’re just cooked and a bit golden. Pull the pan off the heat right away, you don’t want tough shrimp. Squeeze lemon juice right in the hot pan and gently toss them once or twice. Pile onto a plate, scatter with parsley, grab a fork while they’re still hot.
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I’m all about using loads of fresh parsley here. It gives color and a fresh, almost grassy finish every time. Seriously, at my house everyone scrambles for the last shrimp right out of the skillet.
Keeping Leftovers Fresh
Pop any leftovers into an airtight box and keep in the fridge for up to two days. Honestly, shrimp’s best right when you make it, but it’s solid cold over salad for lunch. Want to warm it up? Just toss in a pan over gentle heat with a squeeze of lemon—don’t let them dry out.
Swap-Out Ideas
Feeling bold? Try swapping out half the olive oil with melted butter for richer shrimp. No smoked paprika? Regular or sweet paprika does the trick, or pinch in some cayenne for heat. Out of parsley? Cilantro or chives are solid back-ups.
Ways to Serve
Spoon your shrimp over rice, plate it up with crispy potatoes, or go green with salad. They’re great stuffed in tacos, or stick toothpicks in them and sprinkle extra lemon zest for a wow appetizer.
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Cultural Background
Shrimp sizzling with garlic pops up all over Mediterranean kitchens—where fresh and simple always comes first. In Spain you’ll spot it as tapas, with hunks of bread for every drop of sauce. This twist adds a bright lemony burst, inspired by flavors I loved back during seaside trips as a kid.
Recipe FAQs
- → How can I make sure shrimp stay juicy and soft?
Keep your heat high and don't walk away. Flip shrimp as soon as they go pink. Take them off quick—overcooking makes them rubbery.
- → Is it ok to use shrimp straight from the freezer?
Sure, just let them thaw fully and pat them dry first. You want them dry so they brown nicely and don't steam.
- → What's good to serve with pan-seared shrimp?
Try these with roasted veggies, crunchy bread, fresh greens, or spooned over warm rice—anything you love works great.
- → How do I tweak the taste?
Add more garlic if you want, toss in chili flakes to spice it up, or switch in cilantro for a change of herbs.
- → Is this ok for folks who can't eat gluten?
Yep, everything in here is naturally gluten-free so it's safe for anyone avoiding gluten.