Lemon Garlic Shrimp sprinkled with Chilies is the perfect compliment for grilled meats and pasta with its bright and garlicky flavors!

About My Lemon Garlic Shrimp

This shrimp recipe is pretty versatile. We like to use it as a side to grilled meats—like steak or chicken—for a surf ‘n’ turf vibe! However, there are so many other ways to enjoy it. The bright and garlicky flavors can pair well with numerous dishes.

What to Serve With Lemon Garlic Shrimp

  • A nice grilled steak with a side of green beans and potatoes is our usual choice.
  • If you’d like to enjoy these as a main, they’d pair beautifully with my grilled asparagus or a simple Caesar salad!
  • Serving them next to a rice pilaf works as well, and if you’re in the mood for pasta, this punch of protein is a welcome one.

Ingredients

  • Shrimp, peeled and deveined
  • Garlic
  • Lemon
  • Butter
  • Dried chili flakes
  • White wine (Optional)
  • Fresh parsley
  • Sea salt and cracked pepper
  • Corn starch (optional)

How to Make Lemon Garlic Shrimp

  1. Start by cleaning/deveining your shrimp if necessary; pat and set aside.
  2. Pop the butter in a medium-sized saucepan over medium-high heat and once it’s melted, stir in the garlic. Simmer for about 30 seconds, or until fragrant. Keep the garlic from burning by stirring it continuously.
  3. Now add the lemon juice and the white wine. Bring everything to a light simmer, then add the crushed chilies and the shrimp. Hit it with salt and pepper as it simmers.
  4. Cook for 2-3 minutes per side, depending the size of the shrimp. When the shrimp is opaque and curled into a c-shape, they’re ready.
  5. Carefully remove the shrimp from the pan using a slotted spoon or tongs.
  6. In a small mixing bowl, combine 1/4 cup of cold water and 1 TBSP of cornstarch. Mix it until the cornstarch has completely dissolved
  7. Bring the pan sauce to a low simmer and slowly pour the cornstarch mixture into the pan, whisking it, until the sauce thickens to your liking.
  8. Pop the shrimp back into the pan, toss to coat, and garnish with fresh chopped parsley and lemon zest.

Recipe Tips

  • You can tell shrimp is ready by simply looking at it. If the meat is opaque and the shrimp is curled into a C shape, it’s perfectly cooked. Do note that if your shrimp curl completely into an O shape, with the tail touching the head, they are overcooked. Still edible, but slightly overdone, which will affect the texture.
  • If heat isn’t your jam, you can omit the chilies. This will still be a delicious dish without them!

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More Shrimp Recipes to Make

White serving bowl full of buttery shrimp garnished with fresh parsley.

Lemon Garlic Shrimp with Chilies

Lemon Garlic Shrimp sprinkled with Chilies is the perfect compliment for grilled meats and pasta with its bright and garlicky flavors!
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people (as a side)
Calories: 187kcal
Author: Dana Sandonato

Ingredients

  • 1.5 lbs shrimp, shelled and deveined Tail on or off is up to you.
  • 2 TBSP butter
  • 4 cloves of garlic, grated or minced Preferably grated with a microplane
  • 1 large lemon, zested and juiced
  • Splash of dry white wine (about 2-3 TBSP) I usually use pinot grigio, chardonnay, or sauvignon blanc
  • 1 tsp crushed chilies Add more chilies if you like more heat!
  • Kosher salt and cracked black pepper, to taste
  • Fresh chopped parsley
  • 1 TBSP corn starch (optional)

Instructions

  • Prepare and clean your shrimp; pat dry and set aside.
  • Melt the butter in a medium-sized saucepan over medium-high heat. Once melted, stir in the grated garlic and let it simmer for about 30 seconds, or until fragrant. Keep the garlic moving to prevent it from browning.
  • Add the lemon juice and white wine, and bring to a light simmer. Add the crushed chilies and finally, the shrimp. Season with salt and pepper. Let the shrimp cook for 2-3 minutes each side, depending on how large they are. Once the shrimp is opaque and curled into a c-shape, it's ready.
  • With a slotted spoon, carefully remove the shrimp from the pan. In a small cup, add 1/4 cup of cold water and 1 TBSP of cornstarch. Stir until the cornstarch has completely dissolved. Bring the sauce in the pan to a low simmer and slowly whisk the cornstarch mixture into the pan, bit by bit, until the sauce thickens to your liking. Transfer the shrimp back into the pan, toss to coat, and garnish with fresh chopped parsley and lemon zest.

Notes

The nutritional info provided is based on this being served as a side dish for 4 people. This recipe can also be served as a main for 2 people.

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 4g | Protein: 23g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 230mg