Gulf Shrimp With Lemon and Garlic

Gulf shrimp with lemon and garlic

Claudia Totir / Getty Images

Prep: 10 mins
Cook: 10 mins
Marinate: 60 mins
Total: 80 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
434 Calories
30g Fat
12g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 434
% Daily Value*
Total Fat 30g 39%
Saturated Fat 6g 30%
Cholesterol 238mg 79%
Sodium 606mg 26%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 9%
Protein 31g
Calcium 166mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Delicious Gulf shrimp is perfectly and simply seasoned with lemon, garlic, green onions, and a little white wine. The shrimp are then stir-fried and served with buttery browned slivered almonds. These elegant shrimp make a meal that looks like you labored over the stove―but you can have it on the table in 20 minutes flat.

Serve this shrimp along with some hot cooked rice for a tasty and satisfying everyday meal. It's actually elegant enough for a special dinner.


  • 2/3 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds fresh shrimp (peeled, deveined)
  • 3 tablespoons butter
  • 1 clove garlic (sliced)
  • 1/2 to 1 cup blanched slivered almonds
  • Dash Tabasco sauce (or to taste)
  • 1/2 cup dry vermouth (or dry white wine, or use chicken broth plus 1 tablespoon of lemon juice)
  • 1 tablespoon finely chopped green onion tops

Steps to Make It

  1. In a glass bowl or other nonreactive dish, combine olive oil, lemon juice, salt, and pepper. Add shrimp and marinate for 1 hour. Melt butter in large skillet; add the sliced garlic and shrimp. Reserve marinade and set aside.

  2. Stir-fry the shrimp over medium heat until pink. Discard garlic; remove shrimp to a warm platter and keep warm.

  3. Sauté slivered almonds in butter until lightly browned; add the reserved marinade, hot pepper sauce, and vermouth or dry white wine. Bring to a boil, stirring. Pour sauce over shrimp. Sprinkle with finely chopped green onions before serving. Serve with hot cooked rice or pilaf.

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