Easy Garlic and Lemon Shrimp

Giant shrimp cooked in garlic and lemon, this easy Garlic and Lemon Shrimp is perfect for a special low carb meal!

Easy garlic and lemon shrimp to make later!

I grew up in a household where my father loved shrimp and my mother hated shrimp. How much my mother loved my father, she would regularly oil a large pot and make fried shrimp for her father and other family members who liked it. I’ve always been a daddy’s boy, so I loved everything he ate: shrimp of any kind, rare steak, his Roquefort dressing on salads, his onion sandwiches.

When you have the luxury of big shrimp like this (called shrimp in many places), there are many good ways to cook them, but I loved this one. Easy Low Sugar Garlic and Lemon Shrimp It features shrimp quickly cooked with freshly chopped garlic and served with lemon juice and lemon zest at the end.

An inspiring recipe is shrimp sautéed in 3 tablespoons of melted butter, and it definitely tastes great. use it as needed. The version I made used 1 tablespoon butter and 2 tablespoons olive oil. Choose your preferred ratio of butter to olive oil. However, if you use all the butter, cook it carefully. butter is more flammable than olive oil.

What are the required ingredients?

(This is a list of ingredients for the recipe only. Scroll down for the full printable recipe. Or at the top of the page.[レシピへジャンプ]A link will take you directly to the full recipe. )

jumbo shrimp
Olive oil (affiliate link)
butter
finely chopped fresh garlic, or use minced garlic (affiliate link) If you don’t have fresh garlic in your home
Freshly squeezed lemon juice (a pinch of frozen lemon juice is also acceptable)
fresh lemon zest (possibly optional, but recommended)
sea salt

What size shrimp did you use?

In the United States, shrimp are sold labeled with a number indicating how many shrimp make up one pound. For this recipe, we used size 21-25 shrimp.

Tips for perfect garlic and lemon shrimp:

Shrimp is very delicious when boiled well. However, the most common mistake people make is overcooking shrimp. And in this recipe, without skimping on the fresh lemon zest and freshly squeezed lemon juice, minced garlic adds great flavor to the shrimp. .

Want more low-carb shrimp dinner ideas?

If you’re a big shrimp fan like I am, you might want to take a look at our roundup of low-carb and keto shrimp dinners for more delicious ideas!

How to make Easy Garlic and Lemon Shrimp:

(This is just a summary of the recipe steps. Scroll down for the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. increase.)

I used 21-25 shrimp which is perfect for this recipe. Thaw the shrimp overnight in the refrigerator the day before cooking. (Purchase peeled shrimp or peel after thawing.)
Prepare the shrimp by peeling and squeezing the juice from the lemon and mincing the garlic.
Heat the olive oil and melt the butter over medium heat. I used a pot that can be used to serve shrimp.
Once the oil/butter is hot, add the shrimp in one layer and cook until the edges start to turn pink.
Flip all shrimp and add garlic. Continue cooking until the low-carb garlic and lemon shrimp is done, no longer than 3-4 minutes.
As soon as the shrimp are barely pink and no longer hard, turn off the heat and add lemon juice, lemon zest, and a pinch of salt if needed.
Serve your low-carb garlic and lemon shrimp hot and wait for the compliments.

10 more delicious recipes for shrimp fans:

material

1 lb jumbo shrimp (thawed if frozen) (see note)

2T olive oil (see note)

1 tablespoon butter

2 T garlic cloves finely chopped

2 T freshly squeezed lemon juice

1 teaspoon lemon peel (less if you don’t like lemon peel)

Sea salt of your choice (I don’t use too much salt)

instructions

If using frozen shrimp, thaw overnight in the refrigerator. Drain shrimp and pat dry.
Peeling and squeezing a large lemon will give you at least 2 T of juice and 1 T of lemon peel is close.
Mince the garlic to make 2 tablespoons minced garlic.
Heat the oil over medium heat and use a large heavy-bottomed saucepan to melt the butter. (I used a large enough pan to serve the shrimp, which helps keep them hot.
Add shrimp in a single layer and cook until edges begin to turn pink, within 1 to 2 minutes.
Flip the shrimp quickly and add the minced garlic. Continue cooking until shrimp is just barely firm and slightly pink, perhaps 3 to 4 minutes more. (Don’t overheat, the shrimp will continue to cook slightly in the hot skillet.)
Turn off the heat, add lemon juice, lemon zest, and salt if desired, stir, and coat the shrimp. Serve immediately.

Note

I used 21-25 per pound, which worked well for this recipe.

Adjust the ratio of butter and olive oil to your liking. However, butter burns more easily than olive oil, so be careful when using all or most of the butter.

This is a slightly modified recipe for Giant Garlic Shrimp from Sunset Magazine’s Best Recipes 2012, but I couldn’t find the recipe online.

Nutrition Facts Table:

yield:

Four

Serving size:

1

Amount Per Serving:
calorie: 229Total Fat: 12gsaturated fat: 3gUnsaturated fat: 8gcholesterol: 247mgsodium: 1243mgcarbohydrates: 4gfiber: 0gsugar: 0gprotein: 26g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
Shrimp is a great ingredient for any low carb or keto diet, and these Low Carb Garlic and Lemon Shrimp are perfect for any stage of the South Beach diet. South Beach recommends olive oil over butter for this recipe. Some types of low-carb diet plans probably all use butter. Make your choice on that.

Find more recipes like this:
Find more recipes like this with Seafood Recipes or Quick Recipes. Use our diet type photo index page to find more recipes for your specific meal plan.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokAlso on youtube To see all the good recipes I’m sharing there.