One-Pot Wonders
Sautéed Shrimp with Lemon, Garlic, and Parsley
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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!
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!
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.
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