|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 12mg||62%|
|*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.|
Lemon-garlic shrimp is a simple dinner to make on a weekday, but it looks impressive enough to serve guests. The recipe calls for just a handful of ingredients and about a 25 minutes of cooking time.
For an easier prep time, buy shrimp that's already been peeled and deveined. You can buy it fresh that way, or use frozen shrimp, which can be easily and quickly defrosted in cold water while the rice is cooking. Either way, the recipe can still be executed on a weeknight.
The most important thing, however, is that shrimp cooks so quickly that you can't set it and forget it. When the largest shrimp begins to turn pink and curls up into a C shape, it's done. Shrimp will continue to cook because of residual heat, and it only takes a minute or two to go from perfectly cooked to overcooked shrimp.
"I love shrimp when it's combined with butter and garlic. The lemon juice adds brightness while the parsley adds an herbal flavor and color. I served this with brown rice, and it was satisfying and delicious." —Diana Andrews
1 cup long-grain white rice
1 pound (31 to 35) large shrimp, peeled and deveined
6 tablespoons (3-ounces) unsalted butter
4 to 6 medium cloves garlic, crushed and minced
3 tablespoons freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 cup lightly packed, coarsely chopped fresh parsley
Gather the ingredients.
Cook the white rice according to package directions. Set aside and keep warm.
Rinse the shrimp under cold water. Pat dry with paper towels. Remove and discard the tails or leave on, as desired.
In a large skillet, heat butter over medium heat until it stops foaming, about 45 seconds.
Add the garlic and sauté until fragrant, 15 to 20 seconds. Add the shrimp and sauté over medium heat, turning frequently until the shrimp just turns pink, or about 3 minutes.
Add the lemon juice, salt, and pepper to taste. Toss to combine.
Spoon the rice into a serving dish. Top with the lemon-garlic shrimp, garnish with the parsley, and serve immediately.
- For extra flavor in the rice, cook it in low-sodium chicken stock instead of water.
- Stir in 1/2 cup of grated Parmesan cheese while hot, before serving
- Shrimp needs generous seasoning. Try with lemon pepper, dried chives, or Old Bay.
- For some heat, add 1 teaspoon of crushed red pepper flakes or 1/2 teaspoon of red cayenne pepper when you add the lemon juice and salt.
There are a couple of additions that can develop the flavors even more.
With wine or vermouth: Remove the cooked shrimp with a slotted spoon. Add the lemon juice and salt along with about 3 to 4 tablespoons of dry vermouth or white wine to the skillet and boil for about 20 to 30 seconds to reduce. Add the parsley and serve with the shrimp.
Baked lemon shrimp: Heat the oven to 450 F. Melt the butter in the microwave. Combine the melted butter with the rest of the ingredients in an oven-safe baking dish. Bake for 5 minutes, turn the shrimp, and bake for 5 to 10 more minutes until the shrimp are cooked through.
How to Store Lemon-Garlic Shrimp
- Shrimp will keep for about 3 days in the fridge, if in a sealed container. Reheat it with the rice in a skillet and a little water, or very briefly in the microwave, on low power; otherwise the shrimp could get rubbery.
- Shrimp that has been cooked can be frozen for a couple of months in a tightly sealed container and thaw in the refrigerator.