One-Pot Wonders

Sautéed Shrimp with Lemon, Garlic, and Parsley

July 13, 2021
4.6 Stars
Photo by James Ransom
Test Kitchen Notes

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. —Jestei

Watch This Recipe
Sautéed Shrimp with Lemon, Garlic, and Parsley
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 2
  • 1 pound fresh, medium-sized shrimp
  • 1 bunch flat leaf parsley
  • 4 cloves garlic
  • 1 lemon
  • 3 tablespoons butter
  • 1-2 pinches sea salt and freshly cracked pepper
  • 1 baguette (or your favorite bread), for dipping
In This Recipe
  1. In cold water, clean and devein shrimp. Set aside on a paper towel to absorb any excess water. In a large sauté pan on medium-low heat, add enough olive oil to coat and 4 cloves of minced garlic. Add your shrimp so they are all even on the bottom of the pan. Add the zest of one lemon and season with sea salt and freshly ground pepper. Cook for 1 to 2 minutes and flip. They take no time to cook. Then finish with a handful of fresh chopped parsley, the juice of the lemon, and three tablespoons of butter. Serve hot with a baguette for dipping. This is super fast, tasty and simple. Delicious.

See what other Food52ers are saying.

  • Betty Pendley
    Betty Pendley
  • whatshername
  • Scribbles
  • Mickie Kerr
    Mickie Kerr

16 Reviews

Stephanie H. July 13, 2021
I am new to shrimp, but this was so enticing. It cooked up in a snap, and honestly it's one of those recipes where the whole is greater than the sum of its ingredients. I never cease to be amazed how simple garlic and oil can come together to form something so perfect. I made no changes to the recipe. We tossed it over angel hair pasta, but I'm preparing it again with bread and fresh veggies. Thanks for a great one!
Stephaniejanem January 1, 2021
Served this easy, delicious shrimp and sauce w pasta - and it was a thumbs up by all. I appreciated that the sauce highlighted and did not overwhelm the delicious shrimp.
Thank you for sharing!
weidel64 May 9, 2020
I love this recipe. It is so easy to make and so fast - two of my requirements these days. The combination of flavors is so simple yet delicious. Add french bread and you have a winning combination. Next time I make this dish I will reduce the amount of lemon used. I found the amount in the recipe made the dipping sauce a little too sour for my taste. But, that's just me.
Roy C. April 27, 2019
This just hit my To Try list two days ago and is being promoted to Favorite! So simple, easy and quite tasty. And the sauce is wonderful. I used frozen Costco shrimp shelled with tails on, and it was great! Thanks!
Cathy April 15, 2019
Perfect ! Highly recommended.
Betty P. July 13, 2018
Delicious shrimp dish! It was easy to make and great served with French or Italian bread and a nice salad. I double the recipe so there are left overs for lunch the next day.

Christine February 4, 2018
Terrific and easy dish. Next time I'll warm up a whole baguette for dipping in the sauce.
whatshername March 13, 2017
This was amazing! So quick and simple. Made this for my husband's birthday dinner. I doubled the recipe and it was plenty with some leftover. Thank you!
Pam W. August 17, 2016
Yum...made with "ship frozen" shrimp. Thawed quickly, towel dried. Great taste.
Je S. March 9, 2015
This dish was unbelievably quick and simple. I don't eat shrimp but my family LOVED IT. I will have to make double next time. I too added the juice of about half the lemon at the end and I kicked up the garlic a bit too. I crew ate it with rice so not much sopping but delish nevertheless. I can't wait to try it out for friends.
Zoe's G. March 4, 2015
This is close to the recipe my mother had for Shrimp Norfolk. It was a little heavier on the butter, with the lemon juice just added as a quick squeeze at the end. The parsley is integral, since it helps with the "garlic breath" problem afterwards along with adding a fresh taste. We always served with good crusty bread for sopping up the luscious juices and butter. And yes, the shrimp are shelled; they cook more quickly that way, and that helps avoid both undercooked and overly toasted garlic. It is also neater dining, since this dish lends itself to a white tablecloth and candles as well as a picnic table and paper napkins. Done right, this dish is both impressive and satisfying, whether you serve it with a nice IPA or the Sancerre suggested below.
cbloomer August 6, 2014
The recipe isn't clear about whether or not you shell the shrimp? Shrimp have more flavor when cooked in the shell (and with their heads), and they can be deveined without removing the shells, as is sometimes done in Chinese cooking. On the other hand, easy removal of the shell with fingers before eating depends on cooking method / temperature. They can also be squeezed between the teeth to push the shrimp out into the mouth, and the shell discarded. Or, with young shrimp with tender shells, just gobble up the whole thing.
ChantalMSalomonLee June 30, 2014
This IS super fast, easy and delicious. Excellent for a weeknight. Do have warm bread nearby to soak up the garlic, lemon, parsley, butter goodness.
Scribbles June 17, 2014
I've been making this for years - too funny, never thought of it as a recipe just something from home - New Orleans! It is a great, easy, quick dinner. Pair with that crusty baguette, a salad and a wonderful bottle of Sancerre and you've got a dinner that can't be beat.
Mickie K. November 8, 2014
What is the answer whether to shell or not she'll!
beezus August 3, 2016
Chantel - I was thinking this was a simple version of 'barbecued shrimp'.