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Sautéed Shrimp

Sautéed shrimp with garlic, lemon, and butter, ready in minutes. Perfect on its own or served over rice or pasta.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Lemon garlic shrimp served on a warm ceramic plate with fresh lemon slices and parsley, coated in a light butter sauce.
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Ingredients:

  • 1 lb. large or jumbo shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp butter, divided
  • 4 garlic cloves, minced
  • 1/2 lemon, juiced
  • Salt, to taste
  • Black pepper
  • Paprika
  • 2 tbsp fresh parsley, finely chopped

Method:

Start Cooking
  • Pat shrimp completely dry with paper towels. Season evenly with salt, black pepper, and paprika.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add garlic (and crushed red pepper if using). Sauté about 30 seconds, just until fragrant.
  • Add shrimp in a single layer. Cook about 2 minutes per side, until pink, opaque, and lightly golden.
  • Reduce heat to medium. Add 1 tablespoon butter and lemon juice, then toss gently to coat the shrimp in the sauce.
  • Remove from heat and stir in parsley. Serve immediately. Bon appétit.

Kitchen Tools:

Notes:

Form the kitchen
  • Dry the shrimp well. Moisture prevents searing. Pat completely dry before seasoning.
  • Don’t overcrowd the pan. Shrimp should sit in a single layer or they’ll steam instead of caramelize. Cook in batches if needed.
  • Watch the timing. Shrimp cook fast — once they turn pink, opaque, and curl into a gentle “C,” they’re done. Overcooking makes them rubbery.
  • Garlic burns quickly. Keep it moving and sauté only until fragrant (about 30 seconds).
  • Frozen shrimp tip: Thaw in a bowl of cold water for 15–20 minutes, then drain and dry thoroughly before cooking.
  • Lemon balance: Start with 2 tablespoons juice, then add more to taste after cooking.
  • Serve right away. This dish is best enjoyed immediately while the shrimp are tender and the sauce is glossy.
Adjusting the fat (based on how you serve it):
  • If serving alone or with salad: Reduce total fat to 2 tablespoons (1 tbsp olive oil + 1 tbsp butter).
  • If serving over pasta or rice: Use the full 3–4 tablespoons to create enough sauce for tossing or drizzling.
  • Healthier option: Use only 1–2 tablespoons olive oil and skip the butter for a lighter Mediterranean-style version.
  • If reducing fat, add 2–4 tablespoons chicken broth or white wine at the end to keep the shrimp moist and maintain a sauce-like consistency.
 
Make it yours
  • Add a splash of white wine with the lemon for extra depth.
  • Swap parsley for dill or basil.
  • Sprinkle in crushed red pepper for heat.
  • Toss in spinach at the end for a quick green boost.
  • Like it creamy? Finish with a tablespoon of cream.
 
At the table

My notes:

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Nutrition:

Calories: 96 kcal | Carbohydrates: 2 g | Protein: 0.4 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 8 mg | Sodium: 25 mg | Potassium: 43 mg | Fiber: 1 g | Sugar: 0.4 g | Vitamin A: 259 IU | Vitamin C: 11 mg | Calcium: 13 mg | Iron: 0.3 mg
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