Lemon Garlic Shrimp

There’s something incredibly comforting about a plate of Lemon Garlic Shrimp that makes me feel instantly at home. I remember the first time I made this dish for a small gathering of friends during a relaxed summer evening. The air was filled with laughter, and as I prepared the shrimp, the aroma of melting butter and fresh garlic enveloped the kitchen, creating an inviting atmosphere. The vibrant colors of the zucchini and cherry tomatoes danced around the plate, promising a delightful balance of flavors. The combination of succulent, juicy shrimp with the zestiness of lemon and the warmth of garlic is simply irresistible. It’s a dish that not only satisfies the taste buds but also warms the heart. Each bite reminds me of those beautiful summer nights spent with loved ones, making memories over delicious food.

What You Need for Lemon Garlic Shrimp

Cooking is all about harmony, and the ingredients in Lemon Garlic Shrimp come together beautifully to create a delightful dish. Each component plays a key role, from the tender shrimp to the vibrant zucchini and fresh herbs. The use of orzo as a base provides a lovely texture, while the citrus adds a refreshing brightness that elevates the entire meal.

• 1 pound medium shrimp – Fresh and juicy, these shrimp are the star of the dish. Peeled and deveined for convenience, they soak up all the delicious flavors.
• 3 tablespoons unsalted butter – This adds richness and depth to the dish, creating a silky sauce.
• 1 tablespoon olive oil – Used for cooking, it brings a light flavor and helps prevent the butter from burning.
• 1/2 teaspoon EACH paprika, chili powder, salt, pepper – A blend of spices that enhances the flavor of the shrimp.
• 1 tablespoon lemon juice – Freshly squeezed for the best flavor, this adds a bright, zesty kick.
• 4-6 garlic cloves – Minced, they bring a robust, aromatic quality to the dish.
• 1 1/2 cups uncooked orzo pasta – This rice-shaped pasta is a perfect vehicle for the sauce.
• 1/2 red onion – Chopped, it provides sweetness and depth.
• 3 1/2 cups low sodium chicken broth – Adds moisture and flavor to the orzo.
• 1/4 cup lemon juice – Extra brightens the dish and can be adjusted to taste.
• 1/4 teaspoon EACH salt, pepper – Seasoning to enhance the overall flavor.
• 1 tablespoon EACH fresh dill, parsley, oregano – Fresh herbs for a burst of flavor; or use dried herbs if fresh isn’t available.
• 2 zucchini – Halved lengthwise and sliced, they add color and texture.
• 1 pint cherry tomatoes – Halved, they add sweetness and a pop of color.
• 1/2 cup kalamata olives – Pitted and halved, they give a briny flavor that complements the dish.
• 2 tablespoons capers – Optional, but they add a nice tangy element.
• 1/4 cup feta – Crumbled for a creamy touch.
• 1/4 cup sliced almonds – These add crunch and nuttiness.
• 1/4 cup chopped fresh mint – Bright and refreshing, this herb ties the dish together.

Recipe Steps for Lemon Garlic Shrimp

Making Lemon Garlic Shrimp is a delightful experience that fills your kitchen with mouthwatering aromas. Follow these steps, and you’ll have a beautiful meal in no time!

1. Begin by patting the shrimp dry with paper towels. This is a crucial step as it helps achieve a beautiful sear. Toss the dried shrimp in a bowl with the seasonings: paprika, chili powder, salt, and pepper. This will ensure every bite is flavorful.

2. In a large skillet, melt the butter with olive oil over medium-low heat. As it melts, the rich scents begin to blend, creating a fragrant base for the dish. Once the mixture is sizzling, increase the heat to medium-high.

3. Carefully add the seasoned shrimp in a single layer. Allow them to cook without moving them for about 2 minutes, or until the bottoms are seared and golden. This step locks in the flavors and gives a nice texture.

4. Gently flip the shrimp over and make some room in the center of the pan. Add the lemon juice and minced garlic to the center. Cook for around 60 seconds, gently sautéing the garlic while ensuring the shrimp does not move. This allows the garlic to infuse its flavor without burning.

5. Once the shrimp are cooked through, which will only take a few more minutes, remove them from the skillet and set them aside, scraping the juices onto a plate. If desired, chop off the tails after they cool.

6. In the now-empty skillet, add more butter and olive oil over medium-low heat. Allow it to melt before increasing the heat again. Add the uncooked orzo and chopped red onion. Sauté for about 3 to 5 minutes until the orzo is lightly toasted, and the onion begins to soften.

7. Stir in the chicken broth, additional lemon juice, and a pinch of salt and pepper. If you’re using dried herbs, stir them in now. Bring the mixture to a simmer and cook for about 6 minutes.

8. After 6 minutes, add the sliced zucchini and halved cherry tomatoes along with any fresh herbs you’ve opted for. Stir carefully and simmer until the orzo is al dente, which should take another 2 to 4 minutes while stirring often.

9. Now it’s time to incorporate the olives, capers, feta, almonds, and mint. Gently stir everything together until well combined. Finally, add the cooked shrimp back in, along with any accumulated juices from the plate.

10. Taste your wonderful creation and adjust the flavors if necessary. Add more lemon juice or a touch more salt and pepper to enhance the dish. Serve warm and enjoy!

Ways to Customize

There are countless ways to elevate your Lemon Garlic Shrimp and make it your own. Here are some ideas to spark your creativity:

• Storage: Leftover Lemon Garlic Shrimp can be stored in an airtight container in the fridge for up to two days. Reheat gently in a skillet to maintain texture.
• Freezing: If you have leftovers, consider freezing them. Place in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
• Pairing: This dish pairs beautifully with a light salad or garlic bread. Consider serving it alongside steamed vegetables or over a bed of mixed greens for a refreshing touch.
• Spice it up: If you love heat, add some red pepper flakes or chopped fresh chilies to the mix for a spicy kick.
• Herb variations: Experiment with different herbs like basil or cilantro to change the flavor profile completely.
• Orzo alternatives: Swap out the orzo for quinoa or rice if you’re looking for a gluten-free option.

Serving Suggestions

When it comes to serving Lemon Garlic Shrimp, the possibilities are endless. Here’s how to make it even more special:

• Serve over orzo: The creamy texture of orzo serves as a fantastic base that absorbs the delicious sauce.
• Accompany with greens: A light salad of arugula or spinach can balance the richness of the dish beautifully.
• Garnish with herbs: Fresh herbs like parsley or mint sprinkled on top add a beautiful pop of color and flavor.
• Perfect for gatherings: This dish is ideal for entertaining, whether it’s a casual family dinner or a festive gathering with friends.
• Seasonal pairings: During summer, serve it alongside fresh corn on the cob or a watermelon salad for a refreshing meal.
• Wine pairing: A crisp white wine, such as Sauvignon Blanc, complements the bright flavors of Lemon Garlic Shrimp well.

FAQ

Conclusion

Lemon Garlic Shrimp is a special dish that brings together vibrant flavors and fresh ingredients, making it a standout option for any meal. It’s quick, easy, and irresistibly tasty, making it a perfect choice for both casual dinners and special gatherings. I encourage you to try this recipe and create your own memories around the table. Whether it’s a weeknight dinner or a summer cookout, this dish is sure to impress and delight!

Lemon Garlic Shrimp

Craving a fresh and vibrant dish? Lemon Garlic Shrimp is a must-try! This easy weeknight dinner combines juicy shrimp with zesty lemon and aromatic garlic. Perfect for summer entertaining or a cozy night in, you won't want to miss making this delicious meal tonight!

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Prep Time 5 minutes mins

Cook Time 4 minutes mins

Total Time 9 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound medium shrimp peeled deveined
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon lemon juice plus more to taste
• 4-6 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 1/2 cups uncooked orzo pasta
• 1/2 red onion chopped red onion
• 3 1/2 cups low sodium chicken broth
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh dill optional
• 1 tablespoon fresh parsley optional
• 1 tablespoon fresh oregano optional
• 2 zucchini zucchini halved lengthwise and sliced 1/4-inch thick
• 1 pint cherry tomatoes halved
• 1/2 cup kalamata olives pitted and halved
• 2 tablespoons capers optional
• 1/4 cup feta
• 1/4 cup sliced almonds
• 1/4 cup chopped fresh mint may sub basil

Equipment

• Saucepan
• Skillet
• Chef's Knife
• Peeler
• Frying Pan
• Wooden Spoon

Method

 

1. Pat shrimp dry and toss in a bowl with paprika, chili powder, salt, and pepper.
2. Melt butter in olive oil in a large skillet over medium-low heat. Increase heat to medium-high. Once sizzling, add shrimp in a single layer and cook for 2 minutes or just until the bottoms are seared.
3. Flip shrimp over, and make room in the center of the pan. Add lemon juice and garlic to the center of the pan and cook for 60 seconds while gently sautéing garlic (without moving shrimp), then give all the ingredients a stir. Continue to cook if needed just until shrimp are cooked through. Scrape shrimp and juices to a plate. Chop off tails once cool enough to handle if desired.
4. To the now empty pan, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onion. Sauté for 3-5 minutes, until orzo is toasted and red onion starts to soften.
5. Stir in chicken broth, lemon juice, salt, and pepper. If using dried dill, parsley, and oregano, stir them in now (hold if using fresh). Bring to a simmer and cook for 6 minutes then stir in zucchini, cherry tomatoes, and fresh dill, parsley, and oregano if using. Simmer just until orzo is al dente, stirring often, another 2-4 minutes.
6. Stir in olives, capers, feta, almonds, and mint until well combined. Stir in shrimp and all accumulated juices. Taste and season with additional lemon juice or salt and pepper to taste.

Notes

• Tip 1: Leftover Lemon Garlic Shrimp can be stored in an airtight container in the fridge for up to two days. Reheat gently in a skillet to maintain texture.
• Tip 2: If you have leftovers, consider freezing them. Place in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
• Tip 3: This dish pairs beautifully with a light salad or garlic bread. Consider serving it alongside steamed vegetables or over a bed of mixed greens for a refreshing touch.
• Tip 4: If you love heat, add some red pepper flakes or chopped fresh chilies to the mix for a spicy kick.
• Tip 5: Experiment with different herbs like basil or cilantro to change the flavor profile completely.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.