Garlic Shrimp

Vickie Parks


It's primarily intended as an appetizer, but I often serve this as a light main dish, tossed into some cooked fettuccine noodles to make a fuller meal. Shrimp and prawns are interchangeable in this recipe, but I listed shrimp first as it's much more commonly found here in the Pacific Northwest.

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★★★★★ 1 vote
5 Min
10 Min


4 Tbsp
fresh garlic, finely chopped
2 Tbsp
butter (to reduce fat, you can use 2-4 tablespoons olive oil)
3 lb
raw shrimp or tiger prawns, 26-30 count
1 Tbsp
coarse sea salt
2 Tbsp
fresh lemon juice (about 2 large lemons)


1In a large skillet, sauté the garlic in butter until translucent.
2Add the shrimp and salt. Toss to coat the shrimp with butter/garlic, and cook just until the shrimp are pink, approximately 5 minutes. Add the lemon juice.
3Arrange the cooked shrimp on a plate. Stir the pan juices and pour over the shrimp.
4NOTE: When I serve Garlic Shrimp as an appetizer, I usually leave the tails on (makes it easier for guests to serve themselves). But I remove the tails when serving Garlic Shrimp as a main dish.

About this Recipe

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy