Lighter Garlic Shrimp Recipe

Prepare shrimp

Peel and devein the shrimp if not already done, leaving tails on or off per preference. Pat the shrimp dry with paper towels — dry shrimp sear better and absorb the marinade.

Make marinade

In a medium bowl combine 2 tbsp fresh lemon juice, 1 tbsp extra-virgin olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1/4 tsp red pepper flakes, 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk until emulsified.

Add the shrimp to the bowl with the marinade and toss until all shrimp are evenly coated. Let sit at room temperature for 10 minutes (or refrigerate for up to 30 minutes for deeper flavor). Do not marinate longer than 30 minutes to avoid texture changes from the acid.

Heat pan

Place a large nonstick or stainless-steel skillet over medium-high heat and let it warm for 1–2 minutes. Add a light spritz of cooking spray or brush a very small amount of oil if desired (the marinade contains 1 tbsp oil).

Sear shrimp

Add shrimp in a single layer (work in two batches if needed). Cook undisturbed for 1.5–2 minutes until the underside is pink and slightly charred. Flip shrimp and cook for another 1–1.5 minutes until opaque and just cooked through. Total cook time per batch should be 3–4 minutes depending on shrimp size.

Add butter and aromatics

Lower heat to medium. Push shrimp to one side of the pan, add 1 tsp unsalted butter to the empty space (or a splash of the reserved marinade if you skipped butter). Add any residual minced garlic from the marinade if present and cook 15–30 seconds, stirring, just to bloom the garlic and create a light sauce. Spoon the pan juices and garlic over the shrimp.

Finish

Remove pan from heat. Sprinkle 2 tbsp chopped fresh parsley and 1 tsp lemon zest over the shrimp. Taste and adjust seasoning with a pinch more salt or lemon juice if desired. Serve immediately with lemon wedges.

If serving with pasta: toss 2 cups cooked light whole-grain pasta or cauliflower rice with the cooked shrimp in the pan over low heat for 30 seconds to combine and warm through. If serving with spinach: add 2 cups lightly steamed baby spinach to the warm shrimp and toss until wilted.

Portion into plates or bowls and serve immediately with extra lemon wedges on the side.