Large Shrimp Recipes: Lemon Garlic Skillet Shrimp

This lemon-garlic skillet shrimp is a quick large-shrimp recipe made with butter, olive oil, broth, and fresh lemon. The shrimp cook in batches, then get coated in a bright pan sauce that’s easy to serve over rice, pasta, or crusty bread.

Ingredients

1 1/2 lb (680 g) raw large shrimp, peeled and deveined; 16–20 shrimp per pound is a useful size guide
1 tsp (5 g) kosher salt
1/2 tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) olive oil
3 tbsp (42 g) unsalted butter, divided
4 garlic cloves (about 12 g), finely minced
1/4 tsp (0.5 g) red pepper flakes, or less to taste
1/3 cup (80 ml) low-sodium chicken broth or seafood stock
2 tbsp (30 ml) fresh lemon juice
1 tsp (2 g) finely grated lemon zest
2 tbsp (8 g) chopped fresh parsley
1 tbsp (15 ml) water, only if needed to loosen the sauce

Instructions

Prepare the shrimp and aromatics. Pat the peeled, deveined shrimp very dry with paper towels; surface moisture can make them steam rather than sear. If the shrimp are especially large or uneven, check that they are similar in size so they finish at roughly the same time. Season them on both sides with the salt and black pepper. Mince the garlic, zest the lemon, then juice it and measure the broth. Keep these ingredients within reach because the sauce comes together quickly. Allow about 15 minutes for this preparation, including the time to season and organize the ingredients.
Heat the skillet. Set a large, heavy skillet over medium-high heat for about 1 minute. A 12-inch (30 cm) skillet gives the shrimp room to brown; if yours is smaller, plan to cook in two batches. Add the olive oil and 1 tablespoon (14 g) of the butter. When the butter has melted and the oil looks fluid, arrange about half the shrimp in one layer. Leave a little space between them rather than piling them together.
Cook the shrimp in batches. Cook the first batch for about 1 1/2 to 2 minutes on the first side, then turn each shrimp and cook for about 1 minute more. Shrimp curl as they cook, but a tight curl is not a reliable substitute for checking doneness. The USDA FSIS safe minimum internal temperature for fish and shellfish is 145°F (63°C); check the thickest shrimp with a food thermometer. Transfer the cooked shrimp to a clean plate, then cook the remaining shrimp the same way. Add a small splash of oil if the skillet looks dry. Keep the total time for both batches to about 6 minutes, adjusting slightly for the shrimp’s size and your burner.
Make the lemon-garlic sauce. Turn the heat down to medium. Add the remaining 2 tablespoons (28 g) butter to the skillet. When it melts, stir in the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. Do not let the garlic brown, which can make it taste bitter. Pour in the broth and scrape the browned bits from the skillet with a wooden spoon. Simmer for about 1 minute, then stir in the lemon juice and zest.
Finish and serve. Return the shrimp and any juices on the plate to the skillet. Toss gently for about 30 seconds, just long enough to coat and warm them in the sauce. Stir in the parsley. If the sauce looks too concentrated, add the measured water a teaspoon at a time; if it seems thin, let it bubble for another 30 seconds before adding the shrimp back. Taste the sauce and adjust the salt, pepper, or lemon. Serve promptly while the shrimp are tender and the sauce is glossy.

Tips

Dry shrimp brown better. After thawing, blot them well, especially along the outside curve. Wet shrimp release liquid into the pan, making it harder to get a little color. Avoid crowding, too: work in batches if the shrimp touch or overlap.
Use fresh or frozen shrimp. Frozen raw shrimp are convenient and work well once thawed. Thaw them overnight in the refrigerator, or put them in a sealed bag and submerge the bag in cold water until thawed. Do not thaw them on the counter. Drain and pat them dry before seasoning.
Keep the garlic pale. Minced garlic can go from fragrant to burned quickly in a hot skillet. Lower the heat before adding it, stir for only about 30 seconds, and add the broth as soon as it smells aromatic.
Choose a substitute with the sauce in mind. Vegetable broth can replace chicken broth for a seafood-friendly option; water also works, though the sauce will have a lighter flavor. If using salted butter or regular broth, reduce the added salt and taste before serving.

Serving Suggestions

Serve the shrimp and all the skillet sauce over steamed white rice, brown rice, or a small pasta such as orzo. Rice soaks up the lemony butter sauce particularly well; make the rice separately so its cooking time does not delay the shrimp. For pasta, reserve a little pasta water and toss it with the noodles and sauce before adding the shrimp. The water’s starch can help the sauce cling, but add it gradually so the dish does not become watery.

For a lighter plate, pair the shrimp with roasted asparagus, green beans, or a simple salad dressed with lemon and olive oil. Warm crusty bread is useful for the sauce, while sliced lemon at the table lets diners add more brightness if they like. If serving this as part of a larger meal, keep the side dishes simply seasoned so they do not compete with the garlic, parsley, and lemon.

Variations

Make it spicier: Increase the red pepper flakes to 1/2 teaspoon (about 1 g), or serve chili flakes at the table so each person can choose the heat. For a smoky note, use a pinch of smoked paprika, but add it with the garlic rather than substituting a large amount for the pepper flakes.

Add vegetables: Sauté thinly sliced bell pepper or zucchini in the skillet before cooking the shrimp, then transfer the vegetables to a plate while the shrimp cook. Return them with the shrimp at the end. Cut them into small, even pieces and cook until just tender; adding a large quantity can crowd the pan and lengthen the cooking time.

Make a dairy-free version: Replace the butter with an equal amount of olive oil or a dairy-free butter alternative. The sauce will be less creamy and may not feel as rich, but lemon, garlic, and parsley still give it plenty of flavor. Add the oil gradually and taste before serving.

Use a different fresh herb: Chopped chives or cilantro can replace parsley. Chives make the sauce mild and oniony; cilantro gives it a more pronounced herbal flavor. Add delicate herbs at the end rather than cooking them with the garlic.

Storage and Reheating

Refrigerate leftover shrimp within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. Store the shrimp with the sauce so they do not dry out, and cool them promptly rather than leaving the skillet on the counter. If the shrimp have been sitting at room temperature longer than 2 hours, discard them.

For best texture, reheat only the portion you plan to eat. Put the shrimp and sauce in a covered skillet over low heat, stirring gently until hot; add a teaspoon of water or broth if the sauce has thickened. Reheated leftovers should reach 165°F (74°C), as measured with a food thermometer. Shrimp can become firm if heated for too long, so warm them gently and stop as soon as they reach that temperature. You can also freeze the cooked shrimp and sauce in a freezer-safe container for up to 2 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I make this recipe with frozen shrimp?

Yes. Thaw the shrimp first, either overnight in the refrigerator or in a sealed bag under cold water, then drain and pat them dry. Cooking shrimp while they are still frozen releases excess water and makes even browning difficult. If the package says the shrimp are already cooked, do not follow the raw-shrimp cooking times; warm them briefly in the finished sauce instead.

Should I leave the tails on?

Either choice works. Tail-on shrimp look attractive and can be easy to pick up when served as an appetizer, but tail-off shrimp are more convenient over rice or pasta. If you leave the tails on, warn diners and provide a small discard dish. The shell and tail do not change the sauce, though shell-on shrimp take longer to peel and are less convenient to eat.

How can I tell when large shrimp are done?

Use a food thermometer and check the thickest shrimp for 145°F (63°C), the USDA FSIS safe minimum for fish and shellfish. Properly cooked shrimp are opaque and firm, but visual cues alone can be misleading, particularly with very large pieces. Start checking near the end of the estimated cooking time and remove each batch from the heat once it reaches the safe temperature.

Why did my shrimp turn rubbery?

Shrimp usually become rubbery when they are overcooked or held over heat for too long. Cook in a hot pan in uncrowded batches, check the thickest pieces with a thermometer, and return them to the sauce only long enough to coat and warm them. If the shrimp are different sizes, remove smaller ones as they reach 145°F (63°C) rather than waiting for every piece to finish at once.

Can I prepare the garlic-lemon sauce ahead?

You can measure the broth, juice the lemon, zest it, and mince the garlic earlier in the day, keeping each covered in the refrigerator. For the best texture, cook the shrimp and finish the sauce just before serving. The sauce is quick to make, and freshly cooked shrimp are less likely to toughen than shrimp that are cooked, chilled, and reheated.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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