Zesty Lemon Garlic Shrimp with Arugula Salad
Lemon Garlic Shrimp
Succulent shrimp sautéed in garlic and lemon, served over a peppery arugula bed. Fresh, fast, and light.
Nutrition (per serving)
There is something truly magical about a meal that takes less than fifteen minutes but tastes like it came straight from a seaside bistro. This lemon garlic shrimp is my go-to when I want something elegant yet effortless. The way the bright citrus cuts through the rich butter and garlic is a classic combination that never fails to satisfy the palate and brighten your mood.
Serving these succulent shrimp over a bed of fresh, peppery arugula transforms them into a perfectly balanced light meal. The residual heat from the shrimp slightly wilts the greens, while a final sprinkle of red pepper flakes adds just the right amount of kick. It is fresh, vibrant, and exactly what you need for a quick lunch or a sophisticated light dinner on the patio.
Ingredients
- Large shrimp, peeled and deveined:1 lb
- Unsalted butter:2 tbsp
- Olive oil:1 tbsp
- Garlic, minced:3 cloves
- Fresh lemon juice:1 tbsp
- Lemon zest:1 tsp
- Red pepper flakes:¼ tsp
- Baby arugula:4 cups
- Kosher salt and black pepper:to taste
Instructions
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Pat the shrimp dry with paper towels to ensure a good sear. Season them lightly with salt and black pepper.
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Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and foaming.
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Add the shrimp to the skillet in a single layer. Cook for 2 minutes without moving them to develop a golden crust.
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Flip the shrimp over and immediately add the minced garlic and red pepper flakes. Cook for another 1-2 minutes until the shrimp are pink and opaque.
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Remove the skillet from the heat. Stir in the lemon juice and lemon zest, tossing to coat the shrimp in the pan sauce.
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Divide the fresh arugula between two plates. Top with the warm shrimp and drizzle any remaining garlic butter sauce from the pan over the greens.
Tips & Notes
- Always pat your shrimp dry before cooking; any excess moisture will steam the shrimp instead of searing them.
- Fresh lemon is key—bottled juice doesn't provide the same aromatic brightness that fresh zest and juice offer.
- If you want a bit more substance, this dish pairs beautifully with a thick slice of toasted sourdough bread to soak up the garlic butter.
