Zesty Lemon Garlic Butter Shrimp

Zesty Lemon Garlic Butter Shrimp is a skillet dish of 1 pound of large shrimp cooked in 4 tablespoons of butter with garlic, then finished with lemon juice, lemon zest and fresh spinach. It serves 4 and takes 20 minutes, 10 of them prep and 10 on the stove. The card lists 2 grams of carbohydrates per serving.

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The shrimp cook in 2 to 3 minutes per side, so the work is mostly done once you have the garlic, lemon and spinach ready. Everything happens in one large skillet.

What Goes in the Skillet

• Large shrimp (1 pound): peeled and deveined. Peeling takes a bit of time, so do it before you turn on the stove.
• Unsalted butter (4 tablespoons): the base of the sauce.
• Garlic (4 cloves, minced): cooked in the butter for about a minute.
• Red pepper flakes (1 teaspoon, optional): add them with the garlic if you want some heat.
• Lemon (1): both the juice and the zest go in at the end.
• Fresh spinach (2 cups): it wilts into the pan in a minute or two.
• Parsley (2 tablespoons, chopped), salt and pepper: the parsley is the garnish.

What Matters at the Stove

Melt the butter over medium heat, add the garlic and red pepper flakes, and cook about 1 minute until fragrant. Turn the heat up to medium-high, add the shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until they are pink and opaque.

Stir in the lemon juice and zest, add the spinach, and cook 1 to 2 minutes until it wilts. Take the pan off the heat and sprinkle on the parsley. For extra flavor, a splash of white wine in the skillet after cooking the shrimp is an option.

Swaps and Additions

• Chicken breast: cut into bite-sized pieces. It absorbs the flavors, but it needs a longer cooking time to cook through.
• Scallops: sear them for about 2 to 3 minutes on each side.
• Tofu: for a vegetarian version, press firm tofu, cube it, and sauté until golden. Swap the butter for olive oil or coconut oil as well, if you also want it dairy-free.
• Vegetables: sliced bell peppers go in with the garlic, zucchini cooks quickly, and asparagus spears can sauté alongside the shrimp for a few minutes.
• Spices and herbs: a pinch of cumin or Italian seasoning, and basil or cilantro as a garnish.
• Creamier: a splash of coconut cream at the end gives a creamy texture without dairy.
• Spinach substitute: kale or Swiss chard.

What to Serve With It

Cauliflower rice or zucchini noodles tossed in olive oil and garlic make a base for the shrimp and its sauce. Garlic mashed cauliflower, roasted Brussels sprouts with olive oil, salt and pepper, steamed broccoli with a little lemon juice, or a mixed green salad with avocado and a simple vinaigrette also work. For drinks, sparkling water with lemon or lime, or unsweetened iced tea with lemon.

Nutrition per Serving

Each serving has about 280 calories, 20 grams of fat (10 grams saturated), 2 grams of carbohydrates, 0 grams of fiber, 1 gram of sugar, 24 grams of protein and 500 milligrams of sodium.

FAQ

What can replace the shrimp or the spinach?

Chicken breast or scallops can replace the shrimp. Kale or Swiss chard can replace the spinach.

Can I make it dairy-free?

Yes. Use olive oil or coconut oil in place of the butter. A little coconut cream gives a creamy texture without dairy.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us