Heads up about the lemon pepper seasoning: based on the brand, this spice can really vary. Some contain salt, and others don’t. Since the butter also contains salt, I have not included salt as an ingredient. If your lemon pepper seasoning is salt free, your dish might require some extra salt. So just taste and see for yourself; you can totally wing it! If you end up adding salt, 1/4 teaspoon should be plenty.
How to prep the shrimp
For this recipe, I used the Trader Joe’s Argentinian Red Shrimp. They are red in color, even when they are raw. I am only pointing this out, so that you don’t think I made this recipe using pre-cooked shrimp!
So, here’s the deal with cooking with shrimp. You can buy them either fresh or frozen. If I can get to the fish counter at the store, I prefer to do that, but I always have a bag of frozen shrimp in the freezer for when I am in a pinch. For this recipe, we need 1 lb of shrimp.
If you are using the Argentinian Red Shrimp, they come perfectly shelled, cleaned and deveined. But usually, when I use any other kind of shrimp, I have to clean them myself.
When I get fresh shrimp home from the store, I remove the vein by running my paring knife down the center and pulling it out. It is also personal preference whether or not to leave the tails on shrimp when you cook them (it’s for aesthetic purposes only). If you are using frozen shrimp, you can quickly defrost them by submerging them in a bowl of cold water. Once they are defrosted, you can clean and devein them.
If you’ve never cleaned shrimp before, here is a quick article on how to do so: How to Devein Shrimp
Once your shrimp is cleaned, pat it dry. This is important so that all of the moisture is removed before cooking them. Pat them dry with a paper towel, and throw them into a mixing bowl. To season the shrimp for this recipe, just toss it with the lemon pepper seasoning.
How to cook the shrimp and make the garlicky lemon sauce
Preheat the frying pan over medium high heat, and then give it a good spray of olive oil.
Add the seasoned shrimp to the pan, and sear them on both sides (just about 5 minutes total). Meanwhile, mince your garlic.
If the pan becomes dry at this point, add some more olive oil spray, and then toss in your minced garlic. Cook the garlic for just one minute so that it doesn’t burn, but becomes fragrant.
Next, add the lemon juice and chicken broth. Bring the liquid to a boil and cook for 5 more minutes.
Remove the pan from the heat, and stir in the butter and parsley.
At this point, it’s a good time to taste for seasoning. If your lemon pepper seasoning does not contain salt, you might want to add it here. But since the butter contains salt too, you may not feel it’s necessary!
How to serve garlicky lemon shrimp
My favorite way to serve this recipe is over some mashed potatoes with a vegetable on the side, like asparagus, green beans, or broccoli. The pan sauce is perfect to soak into some creamy mashed potatoes, but you can also serve it with pasta or rice on the side.
Garlicky Lemon Shrimp
- frying pan
- 1 lb shrimp peeled, deveined, cleaned, raw
- olive oil spray
- 1 tsp lemon pepper seasoning
- 3 cloves garlic
- ¼ cup lemon juice
- ¼ cup reduced sodium chicken broth
- 2 tablespoons light butter
- 1/4 cup fresh parsley chopped
- Pat the shrimp dry.
- Add the shrimp to a bowl and add the lemon pepper seasoning, toss to coat.
- Preheat a frying pan over medium high heat.
- Spray the frying pan with olive oil spray.
- Sear the shrimp on both sides, for about 5 minutes.
- Mince the garlic.
- If the pan seems dry, add another spray of olive oil. (The shrimp will still be in the pan).
- Add the garlic to the pan. Cook for 1 minute.
- Add the lemon juice and chicken broth and bring to a boil.
- Cook for 5 minutes.
- Remove the pan from the heat and stir in the butter until melted.
- Stir in the fresh chopped parsley. Taste for seasoning.
- 4 WW points (green plans)
- 3 WW points (blue and purple plans)
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