Lemon Garlic Shrimp

(1 vote)
3 minutes
August 2, 2021
Carole Jones
It took me 18 1/2 years to wear him down, but I finally got my way. I’ve been wanting a camper like this one since my teenagers were babies. My sweetie broke down a few weeks ago and bought me one.
For those of you who have been around for a few years, you will remember our first camper. It was a good baby step for my hubby so he could see the advantages of campers over tents. I consider this new camper another baby step for him. You see, my retirement dream is to buy a huge honkin’ RV and drive all over the country visiting grandbabies. He still thinks I’m crazy, but I have 25 years yet to change his mind!

Our first camping trip in the new camper was just me and my sweetie. We left the kids at home and enjoyed a couple days to ourselves. As I mentioned a few posts ago, we are on a diet so our normal camping fare wouldn’t cut it this time. I knew I wanted shrimp, so I created this recipe and boy were they a home run!

Lemon Garlic Shrimp

When cooking with shrimp, I prefer to use ones with the shell still on because the end result is more moist since the shell offers a bit of protection. Plus, you get to use your hands while eating and lick all the delicious sauce from your fingers in between bites! Be sure not to buy shrimp that are already cooked (If they are pink, they are cooked. If they are grey, they are raw). If you try this recipe with those pre-cooked ones, you will end up with tough meat that won’t take on the flavor of the sauce.

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Lemon Garlic Shrimp

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  • 1 pound jumbo shrimp, raw with shell still on – do not get the ones that are already cooked!
  • 1 lemon, zested then cut in half
  • 2 garlic cloves, minced
  • 1 green onion, chopped
  • canola oil
  • salt and pepper


  1. Pat your shrimp dry with paper towels. Heat a very large skillet over high heat until very hot. Add enough canola oil to lightly coat the bottom of the pan. Your oil should smoke slightly if your pan is hot enough.
  2. Add the shrimp and stir. Once they are about half way pink, add the garlic, zest, green onion, juice of half the lemon, salt and pepper. Continue to cook and stir the shrimp until they are completely pink all over and have curled up. Do not over-cook your shrimp or they will be very tough.
  3. Remove from the heat and add the remaining juice from the other half of the lemon and put shrimp on a serving dish.
  • Author: Carole Jones


  • Serving Size: 1/4th
  • Calories: 243
  • Sugar: 1g
  • Sodium: 701mg
  • Fat: 13g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 29g
  • Cholesterol: 227mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


12 years ago

Carole, this sounds so good! I love shrimp, garlic AND lemon! Yum! I’m curious how many this recipe would feed? If I’m making this dish for my family of 6 (2 teenagers, 2 adults and 2 young girls who barely eat) should I double? What do you think? Thanks!

12 years ago

Me again, also wondering what you served with this shrimp? Thx!

12 years ago

Blest mom- I think one recipe should be plenty especially if you are serving sides. There is a lot of great buttery garlic sauce on the bottom of the dish so it would be great to drizzle some over cooked pasta or rice and top it with some fresh Parmesan cheese. Or maybe some hot, crusty bread to mop it up with.

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