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Light Summer Lemon Garlic Shrimp

A bright, quick shrimp dish with fresh lemon and garlic, finished with a splash of broth instead of heavy butter—perfect for warm weather.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp 21-25 count, peeled and deveined
  • 2 cloves garlic minced
  • 1 lemon zest and juice
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup low-sodium chicken or vegetable broth
  • 1/4 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped

Equipment

  • large skillet
  • tongs
  • microplane or zester
  • small bowl
  • chef's knife
  • cutting board

Method
 

  1. Pat shrimp dry with paper towels. Season lightly with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add shrimp in a single layer. Cook 1 minute per side, until pink and just opaque. Transfer to a plate.
  4. Reduce heat to medium. Add garlic and red pepper flakes; stir 30 seconds until fragrant.
  5. Pour in broth and lemon juice, scraping up browned bits. Simmer 1 minute.
  6. Return shrimp to skillet. Toss with lemon zest and parsley. Cook 30 seconds. Serve immediately.

Notes

For the best texture, don't overcook shrimp—they should curl slightly and feel firm but tender. Serve over zucchini noodles, rice, or a bed of arugula. Leftovers keep refrigerated up to 1 day, but shrimp may soften upon reheating.