Easy Garlic and Lemon Shrimp – Kalyn's Kitchen

Extra Large Shrimp Cooked With Garlic and Lemon For this easy Garlic and Lemon Shrimp, perfect for a special low-carb meal!

Easy Pin Garlic Lemon Shrimp to make for later!

I grew up in a family where my father loved shrimp and my mother hated them, and it was a sign of how much my mother loved my father because she would periodically heat up a great deal of oil and make fried shrimp for my father and other family members who loved it. I was always a daddy’s girl so I loved everything my dad ate, including shrimp of any kind, rare steak, Roquefort dressing on salad, and even onion sandwiches!

When you splurge on big shrimp like this (called prawns in many places), there are so many good ways to cook them, but I loved this one. Low carb garlic and lemon shrimp It features quickly cooked shrimp with minced fresh garlic and then served with lemon juice and lemon zest added at the end.

Inspirational Recipe Sauté the shrimp in 3 tablespoons of melted butter, which will no doubt taste amazing; Use that if you prefer. I used 1 tablespoon of butter with 2 tablespoons of olive oil in the version I made; Choose the ratio of butter to olive oil that you prefer, but cook carefully if you’re using all butter because Butter burns more easily than olive oil.

What ingredients do you need?

(This is just a list of the recipe ingredients; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)

Huge blueberry
olive oil (affiliate link)
butter
Finely chopped fresh garlic, or use minced garlic (referral link) If fresh garlic does not happen in your home
fresh lemon juice (you can use Fresh and frozen lemon juice in the question)
fresh lemon peel (maybe optional, but recommended)
sea salt

What size shrimp did we use?

In the United States, shrimp is sold labeled with a number indicating how many shrimp make up a pound. For this recipe we used 21-25 size shrimp. But if you are using a slightly smaller size of jumbo shrimp we used, just reduce the cooking time a bit and the shrimp will still be delicious.

Some tips for preparing shrimp with garlic and lemon to perfection:

The shrimp are very tasty when cooked perfectly. But the most common mistake people make is overcooking shrimp. The shrimp will be tastier if you turn off the heat the second the shrimp start to turn pink, and let the heat from the pan finish cooking them. And for this recipe, using fresh minced garlic and not mincing fresh lemon peel and fresh lime juice will add great flavor to your shrimp.

Want more low-carb shrimp dinner ideas?

If you’re a big shrimp fan like me, you might want to take a look at my review Low carb keto shrimp dinners For more delicious ideas!

How to make garlic and lemon shrimp easily:

(This is just a summary of the recipe steps; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)

I used 21-25 number of shrimp, which was perfect for this recipe. Let the shrimp thaw overnight in the refrigerator the day before you cook it. (Buy pre-peeled shrimp or peel them after thawed.)
Peel and juice the lemon and mince the garlic until it’s ready when you start cooking the shrimp.
Heat the olive oil and melt the butter over medium-high heat. I used a skillet that can be used to serve the shrimp.
When the oil/butter is hot, add the shrimp in a single layer and cook until they start to look pink on the tips. This should not take more than 1-2 minutes.
Stir all the shrimp and add the garlic. Continue cooking until garlic and low-carb lemon have softened, no more than 3-4 minutes.
Turn off the heat once the shrimp have barely turned pink and not quite firm and add the lemon juice, lemon zest, and a pinch of salt if desired.
Serve the Low Carb Garlic Lime Shrimp hot and wait for the compliments.

Ten other delicious recipes for shrimp lovers:

ingredients

1 pound jumbo shrimp, thawed if frozen (see notes)

2 tbs olive oil (see notes)

1 ton of butter

2 tons of finely minced garlic

2 t fresh lemon juice

1 tbsp lemon zest (or a little less if you’re not fond of lemon peel)

Sea salt to taste (I didn’t use a lot of salt)

instructions

If using frozen shrimp, thaw them overnight in the refrigerator. Drain the shrimp and leave it to dry.
Peel one large lemon and squeeze it to get at least 2 TB of juice and about 1 TB of lemon zest.
Finely chop the garlic cloves to make 2 TB of minced garlic.
Heat the oil over medium heat and then melt the butter using a large, heavy skillet. (I used a skillet that was nice enough to serve the shrimp in, which helps keep them hot.)
Add shrimp in a single layer and cook until no longer pink at the edges, 1-2 minutes.
Stir the shrimp quickly and add the chopped garlic. Continue cooking until shrimp are just barely firm and slightly pink, maybe no longer than 3-4 minutes. (Do not overcook; the shrimp will continue to cook slightly in the hot skillet.)
Turn off the heat, add lemon juice, lemon zest, and salt to taste, and stir until shrimp are coated. Serve immediately.

Notes

I used a 21-25 lb. size, which was fine for this recipe. Buy pre-peeled shrimp or peel them after thawed.

Use the ratio of butter and olive oil that you like best, but be careful if you use all or most of the butter because it burns more easily than olive oil.

The recipe is adapted slightly from Giant Garlic Shrimp in Sunset Magazine Best Recipes 2012, but I couldn’t find the recipe online.

Nutrition information:

fruit:

Serving size:

1

Amount per service:
Calories: 229Total fat: 12 gramsSaturated fat: 3 gramsUnsaturated fats: 8 gramsCholesterol: 247 mgsodium: 1243 mgcarbohydrates: 4 gramsthe basic: 0 gramssugar: 0 gramsprotein: 26 grams

Nutrition info is automatically calculated by the Recipe Plug-In I’m using. I am not a nutritionist and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Shrimp is a great ingredient for low-carb or keto diets, and this low-carb diet lemon shrimp is also perfect for any phase of the South Beach diet. South Beach recommends olive oil over butter in this recipe. Some low-carb diets may use all kinds of butter. Take your pick on it.

Find more recipes like these:
Uses seafood recipes 0r Quick recipes To find more recipes like this Diet type Photo index pages to find more recipes suitable for a particular food plan. You may also like to follow Kalyn’s Kitchen on PinterestAnd in FacebookAnd on instagramAnd on TikTokor on YouTube See all the good recipes I share there.