Easy pescetarian recipe for lemon garlic shrimp

Name: Easy pescetarian recipe for lemon garlic shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lb raw shrimp (peeled & deveined, tails on or off); 4 cloves garlic (minced); 1 lemon (juiced, about ¼ cup); 3 tbsp butter (or olive oil); ½ tsp red pepper flakes (optional); Salt & black pepper to taste; Handful of fresh parsley (chopped)

The first time I made lemon garlic shrimp, I was convinced I’d ruined it. I accidentally dumped way too much lemon juice in the pan, and my kitchen smelled like a cleaning product. But then—magic. The shrimp soaked up all that tangy garlicky goodness, and my roommate (who usually hates seafood) stole half the plate. Now it’s my go-to when I need something fast, fancy-ish, and impossible to mess up… mostly.

Recipe Card

Recipe Title	Easy pescetarian recipe for lemon garlic shrimp
Servings	4
Prep Time	10 mins
Cooking Time	8 mins
Calories	220 per serving

Ingredients

1 lb raw shrimp (peeled & deveined, tails on or off—your call)
4 cloves garlic (minced, or just smash ‘em if you’re lazy like me)
1 lemon (juiced, about ¼ cup, but eyeball it)
3 tbsp butter (or olive oil if you’re being virtuous)
½ tsp red pepper flakes (optional, but life’s too bland without ‘em)
Salt & black pepper to taste
Handful of fresh parsley (chopped, or use dried in a pinch)

Okay, the shrimp size matters more than I thought. Once I bought “jumbo” shrimp and they cooked unevenly—some were rubber, some were mush. Medium-large (31-40 count) is the sweet spot. And don’t skip the butter unless you hate joy. Olive oil works, but it’s just not the same.

Directions

Pat shrimp dry with paper towels (trust me, wet shrimp = sad steam-fest).
Melt butter in a big skillet over medium heat. Add garlic and red pepper flakes, stir 30 sec until fragrant—don’t let it burn!
Toss in shrimp, cook 2 mins per side until pink and slightly curled.
Kill the heat, squeeze lemon juice over everything, sprinkle with salt, pepper, and parsley.
Serve hot over rice, pasta, or just shovel it straight from the pan (no judgment).

That “don’t burn the garlic” step? Learned that the hard way. One distracted text later, and my kitchen smelled like a campfire. Now I keep the heat at medium, not “volcano.” Also, overcooked shrimp are tragic. They go from perfect to pencil erasers in about 30 seconds, so watch ‘em like a hawk.

This dish saved me last Thanksgiving when my “fancy” side dish flopped. I whipped this up in 15 minutes, and my aunt thought I was a gourmet genius. Joke’s on her—it’s literally foolproof. Leftovers (if you have any) are killer in tacos the next day.

My one regret? Not doubling the recipe. Every time I make it, someone wanders into the kitchen asking, “Is that all?” Next time, I’m buying two pounds of shrimp and calling it a meal.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
220	3g	12g	24g

Honestly, I thought this’d be way heavier with all that butter, but shrimp are sneaky lean. For a lighter version, I’ve used half butter, half olive oil—still tasty. If you’re low-carb, skip the rice and pile it on zucchini noodles. (But full disclosure, I’ve never actually done that because… butter.)

Ingredient Swaps

Ingredient	Substitution
Butter	Olive oil or ghee
Fresh parsley	1 tsp dried parsley or ½ tsp dried oregano
Lemon juice	Lime juice (adds a different zing)

I once ran out of lemons and used bottled lemon juice. Big mistake—it tasted like a chemistry experiment. Fresh citrus is non-negotiable. The dried parsley works in a pinch, but fresh makes it pop. And my vegan friend swears by coconut oil instead of butter, but I haven’t braved that yet.

Tips

Leave the tails on for fancy points (but take ‘em off if you hate messy fingers).
Use frozen shrimp? Thaw ‘em overnight in the fridge, or in a bowl of cold water for 15 mins.
Warm your plates—shrimp get cold fast, and nobody likes lukewarm seafood.

That plate-warming tip? Learned it after serving my mom shrimp that went cold by the time she sat down. Now I pop plates in the microwave for 30 sec while cooking. Game-changer. Also, if your shrimp smell like ammonia, toss ‘em. Fresh shrimp should smell like the ocean, not a cleaning aisle.

FAQ

Can I use pre-cooked shrimp?
Technically yes, but they’ll turn into little rubber bouncy balls if you cook ‘em too long. If you must, add them at the very end just to warm through.

Why’s my sauce watery?
You didn’t pat the shrimp dry, did you? (I never do either.) Toss in a pinch of flour or cornstarch at the end to thicken it up, or just embrace the juice and sop it up with bread.

Can I make this ahead?
Shrimp are divas—they’re best fresh. But you can prep the garlic, lemon, etc., ahead so cooking takes 5 mins. Leftovers keep 1-2 days, but they’ll lose that perfect texture.

That’s everything I know about lemon garlic shrimp! Give it a shot, and if you accidentally torch the garlic like I did, just order pizza and try again tomorrow. Cooking’s all about the mess-ups anyway.