This single-serve garlic shrimp is a quick seafood dinner made with fresh garlic, butter, and lemon. It's a fast weeknight recipe that comes together in under 15 minutes and works well for busy evenings or weekends. Unlike heavier shrimp recipes, this version keeps things light and bright with just a handful of simple ingredients.
Some recipes require trips to multiple stores just to find all of the required ingredients. This is not one of those recipes. 😉 This garlic shrimp recipe keeps things simple while still tasting like something you'd order at a cozy little seafood restaurant.
And the magic here is in the timing. Shrimp cook incredibly fast, which means dinner can happen before you even finish debating whether cereal counts as a meal. (It does sometimes, but I digress.)
Lastly, can we just talk about the sauce for a minute? If you're a fellow garlic butter lover like myself, I give you full permission to indulge here. It is soooo good with the fresh lemony shrimp.
Follow along, I'll show you how to make it.
🌿 Ingredients
Look for medium raw shrimp at the fish counter of your local grocery store. I like to use peeled and deveined shrimp for easy prep.
See recipe card below for exact quantities.
⚙️ Equipment recommendation
A medium skillet (affiliate link) works well for this recipe. A basic colander (affiliate link) is also handy for rinsing the shrimp.
📝 Instructions
🥧 Serving suggestions
Garlic shrimp pairs perfectly with a side of rice, pasta, or alongside some crispy Italian bread. You could also include a fresh salad or some roasted vegetables for a full dinner. I love making a small batch of steamed broccoli with this shrimp dish.
🍳 Recipe
Quick Garlic Shrimp for One
Ingredients
Equipment
Method
- Mince the garlic, chop the parsley, halve the lemon, and rinse and dry the shrimp.
- Heat the olive oil and butter in a skillet over medium heat, and sauté the garlic for about 30 seconds just until fragrant. (Don't let it brown.)
- Add the shrimp in a single layer and sprinkle with salt and pepper. Cook for 1-2 minutes per side until pink and opaque.
- Remove the skillet from the heat and drizzle with the lemon juice.
- Serve immediately and garnish with chopped parsley and fresh lemon wedges.
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!🌡️ Food safety tips
- Cook shellfish thoroughly:
- Shrimp, lobster, and crab should be opaque and firm
- Avoid cross-contamination by keeping raw shellfish separate from other ingredients.
- Wash hands, utensils, and surfaces after handling raw shellfish.
- Refrigerate cooked shellfish within 2 hours and consume leftovers promptly.
- People with compromised immune systems may wish to avoid undercooked shellfish.
For more food safety guidance, visit foodsafety.gov.
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