Spicy Lemon Garlic Shrimp with Chilies and Herbs

Lemon Garlic Shrimp with a sprinkle of chilies offers bright, garlicky flavor and makes a perfect complement to grilled meats, pasta, or a simple weeknight meal.

About My Lemon Garlic Shrimp

This lemon garlic shrimp recipe is versatile and quick to prepare. It works beautifully as a side for grilled meats—think steak or chicken—for a surf-and-turf feel, or as a main over pasta or rice. The bright lemon and garlic, with a touch of heat from crushed chilies, pair well with many simple sides.

What to Serve With Lemon Garlic Shrimp

• Grilled steak or chicken for a surf-and-turf dinner, served with green beans or roasted mini potatoes.
• Grilled asparagus or a crisp salad dressed with a simple Caesar-style dressing if you prefer lighter sides.
• Instant Pot rice pilaf or lemon pasta with arugula if you want to make the shrimp the star over grains or pasta.

Ingredients

• Shrimp, peeled and deveined (about 1.5 lbs)
• Butter (2 TBSP)
• Garlic (4 cloves, grated or minced)
• Large lemon (zested and juiced)
• Splash of dry white wine (optional, 2–3 TBSP)
• Crushed red chili flakes (about 1 tsp, adjust to taste)
• Kosher salt and cracked black pepper, to taste
• Fresh chopped parsley, for garnish
• Cornstarch (1 TBSP) and cold water (1/4 cup) optional, for thickening

How to Make Lemon Garlic Shrimp

1. Prepare the shrimp: peel and devein if needed, then pat them dry and set aside.
2. Melt the butter in a medium skillet over medium-high heat. Add the grated or minced garlic and cook, stirring constantly, for about 30 seconds until fragrant—avoid browning the garlic.
3. Add the lemon juice and the white wine (if using). Bring to a gentle simmer, then stir in the crushed chilies and add the shrimp. Season with salt and pepper.
4. Cook the shrimp about 2–3 minutes per side, depending on size. They are done when opaque and curled into a C shape. Avoid cooking until they form a tight O shape, which indicates overcooking.
5. Remove the shrimp from the pan with a slotted spoon or tongs and set aside briefly.
6. Optional: For a slightly thicker sauce, mix 1 TBSP cornstarch with 1/4 cup cold water until dissolved. Bring the pan sauce to a low simmer and whisk in the cornstarch mixture gradually until the sauce reaches the desired thickness.
7. Return the shrimp to the pan, toss gently to coat in the sauce, and finish with fresh chopped parsley and lemon zest. Serve immediately.

Recipe Tips

• Check shrimp doneness visually: they should be opaque and loosely curled into a C shape. Tight curling into an O means they’re overcooked and may be rubbery.
• Omit the chilies if you prefer no heat—this dish is still bright and flavorful without them.
• If you use frozen shrimp, thaw fully and pat dry for best searing and sauce adherence.

Useful Kitchen Tools

• Sharp knife and cutting board
• Microplane or grater for garlic and lemon zest
• Skillet or medium saucepan
• Tongs or a slotted spoon for removing shrimp
• Whisk for the optional cornstarch slurry
• Measuring spoons and cups

More Shrimp Recipes to Make

• Sesame shrimp stir-fry with ramen noodles
• Spicy Instant Pot shrimp scampi
• Shrimp tacos with mango-habanero salsa
• Sheet pan shrimp fajitas

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