- 1 pound jumbo shrimp (thawed if frozen, I used 21-25 per pound size, which was good for this recipe. Buy pre-peeled shrimp or peel them when they have thawed.)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons minced garlic (finely)
- 2 tablespoons lemon juice (fresh-squeezed)
- 1 tablespoon lemon zest (or a little less if you're not that fond of lemon zest)
- sea salt (to taste, I did not use much salt)
PER SERVING *
|Calories210Calories from Fat110|
|% DAILY VALUE*|
|Calories from Fat110|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
sky 21 May
I personally didn’t like it
craig c. 19 Mar
Very good basic recipe. Added 1 cup chardonnay to the melted butter and olive oil and reduced it before adding the shrimp. Served over fettucine with freshly grated parmesan and fresh chopped basil. Accompanied with warm french bread.
Jess 18 Mar
It's shrimp, with garlic. Just don't over cook it.
Karen P. 31 Jan
The shrimp was delicious. Easy recipe to prepare.
Pam 14 Dec 2017
This turned out delicious! Served the shrimp over rice made in garlic and chicken stock, and made extra sauce so there was enough to drizzle over veggies served on the side. Definitely will make this again!
La-Tanya A. 30 Nov 2017
Amazing. My family is a huge fan of this dish we make it at least once per month
Vrindha Ravindran 6 Nov 2017
A little sour but still good
Dobba Wagoner 29 Oct 2017
Simply delicious! Buttery tasting and just the right amount of garlic.
Hi Gina 17 Sep 2017
Great my family loved it will make again very easy to make on a busy weeknight
Tony Moeljosantoso 10 Jul 2017
Too acidic.. its better if you add some sugar
Aja Kogan 6 Jul 2017
Making the shrimp was easy and fun! I served it on top of orzo and added tarragon to the shrimp.
Heather Black-Orkin 23 Apr 2017
This was very easy and quick. I put the shrimp on a salad and it was really tasty. My husband really liked it too. I can see this being made many more times!
Yaritza Ruiz 13 Oct 2016
Loved it! Great and easy recipe. Definitely making it again! I didnt use the lemon zest and still came out very Yummly! 😄🖒🖒🖒
Barbara R. 23 Jul 2016
Made this shrimp for dinner. Love this recipe it is fast and easy to make. Also very tasty? Recipe is a keeper.
Kara S. 20 Jun 2016
These were so delicious!! Everyone loved them! Made exactly as described. So easy and such a great alternative to a typical shrimp scampi. I did the butter/olive oil combo and it was yummy.
Alma B. 13 May 2016
Awesome Shrimps! I followed the recipe and it was delicious ! Will make it again! Definitely recommend it!
Jan Z. 20 Mar 2016
Great recipe! It's quick and easy. Also delicious. I served the shrimp with a kale and cabbage salad. They were perfect together. There were leftovers. I ate them the next day and in my opinion the shrimp was better..
Stefanie R. 16 Mar 2016
Delicious, light, and flavorful! I served over mashed potatoes and asparagus. The bigger the shrimp the better. Try to find jumbo or colossal shrimp for this recipe. I also reduced white wine after butter was melted and garlic was sautéing. Created a delicious lemony wine sauce that is delicious over pasta, mashed potatoes, or veggies.
jennifer k. 19 Feb 2016
Awesome! And so quick! Serve over Linguini (or if watching carbs) spiralized veggies! Leftover shrimp is also wonderful on a bed of greens with your favorite dressing!!