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Horizontal image of a cast iron skillet filled with cooked seafood in a citrus sauce next to chunks of baguette and lemon slices on a wooden table surrounded by the same ingredients.

Lemon Garlic Shrimp

  • Author: Fanny Slater
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Hold onto your crusty baguettes. You’ll need them to soak up every last drop of these lemony shrimp swimming in buttery garlic sauce.


  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 6 medium cloves garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine
  • Zest of 1 large lemon (about 1 tablespoon)
  • Juice of 1 large lemon (about 3 tablespoons), plus lemon wedges for garnish
  • 2 pounds large raw shrimp, peeled and deveined, with the tails on (preferably 31/35 count)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup rough chopped fresh Italian parsley


  1. Preheat oven to 400°F.
  2. Melt the butter in a small skillet over medium-low heat. Add the garlic and red pepper flakes and stir until very fragrant, about 30-45 seconds. While stirring, slowly pour in the white wine and lemon juice. Add the lemon zest, and stir to combine. Cook for 1 additional minute.
  3. Arrange the shrimp in a single layer in a roasting pan or baking dish with raised sides and then pour the butter mixture over the top. Sprinkle with the salt and pepper. Bake for 12-15 minutes, tossing once halfway through, until opaque and cooked through.
  4. Remove from the oven and garnish with the parsley. Serve hot, with the additional lemon wedges and crusty bread for dipping.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Shrimp
  • Method: Baking
  • Cuisine: Seafood

Keywords: shrimp, garlic, lemon, white wine