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Easy pescetarian recipe for lemon garlic shrimp

Name: Easy pescetarian recipe for lemon garlic shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lb large shrimp, peeled and deveined; 3 cloves garlic, minced; 2 tbsp olive oil; 1 lemon, juiced and zested; 1/4 tsp red pepper flakes (optional); Salt and pepper to taste; 2 tbsp chopped parsley

The first time I made this lemon garlic shrimp, I was so confident I didn’t even measure the garlic. Big mistake. I ended up with shrimp so garlicky my roommate joked it could ward off vampires. But after a few tries (and a few fails), I finally nailed it. Now it’s my go-to when I want something quick, healthy, and packed with flavor. Plus, it’s foolproof—even when I’m half-asleep after a long day.

Recipe Card

Recipe Title	Easy pescetarian recipe for lemon garlic shrimp
Servings	4
Prep Time	10 minutes
Cooking Time	10 minutes
Calories	220 per serving

Ingredients

1 lb large shrimp, peeled and deveined
3 cloves garlic, minced (yes, measure it this time)
2 tbsp olive oil
1 lemon, juiced and zested
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
2 tbsp chopped parsley

I used to skip deveining the shrimp because it seemed like a hassle. Then I bit into a shrimp with the vein still in—never again. Trust me, take the extra minute. And don’t be like me and forget the lemon zest the first time. It adds a brightness that makes the dish pop.

Directions

Pat the shrimp dry with paper towels—this helps them sear instead of steam.
Heat olive oil in a large skillet over medium-high heat.
Add the shrimp in a single layer (crowding them steams them—I learned the hard way).
Cook for 2 minutes per side until pink.
Add garlic, red pepper flakes, salt, and pepper. Cook for 30 seconds until fragrant.
Remove from heat and stir in lemon juice, zest, and parsley.

One time I got distracted and cooked the garlic with the shrimp the whole time. It burned, and the whole dish tasted bitter. Now I add it at the very end, just to wake it up. Also, don’t skip drying the shrimp—I did once, and they ended up soggy instead of crispy.

This dish is perfect for busy nights because it comes together in 20 minutes flat. I’ve made it for dates, family dinners, and even meal prep—it reheats surprisingly well. The lemon keeps it fresh, and the garlic makes it feel indulgent. My only tweak? Sometimes I add a splash of white wine if I’m feeling fancy.

Leftovers are rare, but when they happen, they’re great over pasta or salad the next day. Just don’t microwave them too long, or the shrimp turns rubbery. Ask me how I know.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
220	3g	10g	28g

I was surprised how lean this dish is—shrimp packs a protein punch without much fat. For a lighter version, I’ve used less oil, but it’s not quite as rich. If you’re watching sodium, go easy on the salt. And for keto friends, this is already low-carb gold.

Ingredient Swaps

Ingredient	Substitution
Olive oil	Butter (adds richness)
Red pepper flakes	Paprika (milder heat)
Parsley	Cilantro or basil (changes the vibe)

I once used cilantro instead of parsley, and it totally worked—gave it a Mexican twist. But swapping lemon for lime? Not my best idea. It was fine, but lost that bright, classic flavor. Butter instead of oil is delicious, but it burns faster, so keep the heat lower.

Tips

Use fresh lemon juice—bottled tastes flat in this.
Don’t overcook the shrimp. They go from perfect to rubber in seconds.
Let the shrimp sit at room temp for 10 minutes before cooking—they cook more evenly.

The first time I made this, I used cold shrimp straight from the fridge. They cooked unevenly, and some were still cold in the middle. Now I let them hang out on the counter while I prep everything else. And for the love of all things good, don’t walk away while they’re cooking. I lost a batch to Instagram once.

FAQ

Can I use frozen shrimp?
Yes! Just thaw them in the fridge overnight or under cold water. I’ve tried cooking them frozen, and they released too much water—ended up boiling instead of searing.

What if I don’t have fresh parsley?
It’s still good without it, but try another fresh herb. Dried parsley? Not the same. I used it once, and it tasted like lawn clippings.

How do I know when the shrimp are done?
They curl into a loose “C” shape and turn pink. If they’re a tight “O,” they’re overdone. I learned this after serving shrimp that could’ve doubled as bouncy balls.

That’s everything I know about making lemon garlic shrimp! Hope you give it a try, and if you mess it up, you’re in good company—I’ve done it more times than I’d like to admit.