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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