Sautéed Shrimp with Lemon, Garlic, and Parsley

June 16, 2014

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A shrimp dish that will be on the table in 20 minutes, after a quick trip to the fishmonger.

Sautéed Shrimp on Food52

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If you are interested in having dinner on the table in 20 minutes, may I please recommend Sautéed Shrimp with Lemon, Garlic, and Parsley, which requires a fast stop at the fishmonger on the way home from work and, if you’re lucky, a visit to your garden with a pair of shears.

I’d like to sidebar a little on the shrimp deveining tool, which I always considered to be a silly piece of something extra in the drawer, until I watched a friend puncture his finger with a knife while cleaning these bad boys, sealing in a bit of shrimp innards, and then enjoying a week on Cipro. So don’t do that. 

Final tips: Don’t burn the garlic (you knew that); don’t crowd the shrimp (you were tempted); don’t skimp on the lemon or parsley. Serve with a kale salad and some yummy french bread. For some reason you may then crave chocolate pudding. Serve that too. 

Sautéd Shrimp with Lemon, Garlic, and Parsley

Serves 2

1 pound fresh, medium-sized shrimp
1 bunch flat leaf parsley
4 cloves garlic
1 lemon
3 tablespoons butter
Sea salt and freshly cracked black pepper
A baguette (or your favorite bread), for dipping

See the full recipe (and save and print it) here.

Photo by James Ransom 

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Written by: Jestei

The ratio of people to cake is too big.


Emmalator May 14, 2016
This is the perfect recipe for the locally sourced shrimp we got at the farmers market today.
Ann June 22, 2014
The provenence of the food we eat is important. Please be sure you know where the shrimp you buy are coming from.
Thailand is using slave labor to work in their shrimp (prawn) industry and other seafood that they export worldwide including to the USA. Read the Editorial in The New York Times today, Sunday for complete details. Before you buy shrimp or any seafood, read the label or ask if it's from Thailand, you don't want to be supporting slave labor buying shrimp, etc. from Thailand.
RavensFeast June 17, 2014
I made this last night and it was brilliantly simple and absolutely divine. I added a preserved Calabrian chile (and drizzled a bit of the oil in, too) for an added dimension. Tip for hot crusty bread at home: Oven to 450-500 degrees, flick water all over the baguette/loaf, put in oven until lightly burnished in color, 5-10 min. The interior heats through and the crust is perfectly hot and crispy.
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Jestei June 21, 2014
Hayleilei June 16, 2014
hello! this recipe looks beautiful, but i hope you could add a little disclaimer about responsible shrimp sourcing, especially following recent harrowing stories of human trafficking linked to the seafood industry. for more: