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- 1 lb large shrimp, peeled and deveined - 4 tablespoons olive oil - 6 cloves garlic, minced - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 teaspoon red pepper flakes - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - Fresh parsley, chopped for garnish You need fresh shrimp for this dish. I love using large shrimp, as they cook well and taste amazing. Olive oil gives the meal a rich flavor. Garlic brings a strong, savory taste that works great with shrimp. The lemon zest and juice add a bright, fresh note. Red pepper flakes give a nice kick, but you can adjust them to your taste. Cherry tomatoes bring sweetness and color, while spinach adds nutrition and a lovely green touch. Finally, parsley makes a great garnish and adds freshness. - 1 teaspoon dried oregano - Salt and pepper to taste - Optional spices for customization Oregano adds warmth and depth to the dish. Salt and pepper enhance all the flavors, making each bite pop. You can also get creative with other spices. Try adding paprika for smokiness or cumin for warmth. Experiment to find your favorite mix! {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add 6 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it fragrant but not brown. Next, add 1 pound of large shrimp, peeled and deveined. Sprinkle in 1 teaspoon of red pepper flakes, 1 teaspoon of dried oregano, and some salt and pepper. Cook the shrimp for about 2 to 3 minutes on each side. They should turn pink and opaque when done. Remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in 1 cup of halved cherry tomatoes. Cook them for about 4 to 5 minutes until they start to soften. Now, stir in the zest of 1 lemon and 1/4 cup of fresh lemon juice. Add 2 cups of fresh spinach, cooking until it wilts, about 2 minutes. Return the cooked shrimp to the skillet and toss everything together. This mix brings out great flavors. Once combined, taste the dish and adjust the seasoning if needed. You can add more salt, pepper, or even more red pepper flakes for extra heat. Finish by removing the skillet from heat. Garnish your dish with chopped fresh parsley before serving. This adds a nice fresh touch and color to your meal. To cook shrimp just right, timing is key. Cook the shrimp for 2-3 minutes on each side. Look for a bright pink color. The shrimp should also be opaque, indicating they are done. Overcooking shrimp makes them tough. If they cook too long, they lose their tender texture. Keep an eye on them as they cook. Remove them from the heat as soon as they turn pink. To boost the taste of your dish, consider adding spices. A pinch of paprika can add warmth. You might enjoy a dash of cumin for a smoky flavor. Fresh herbs like basil or thyme can enhance the meal too. Pair this dish with a light salad or garlic bread. Rice or pasta also works well to soak up the sauce. These sides complete your meal with ease. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh shrimp and seasonal vegetables whenever possible. Adjust the Heat: Customize the level of spiciness by varying the amount of red pepper flakes according to your taste. Don't Overcook the Shrimp: Cook the shrimp just until they are pink and opaque to ensure they remain tender and juicy. Serve with a Side: Pair this dish with a side of rice or crusty bread to soak up the delicious lemon garlic sauce. {{image_2}} You can swap shrimp for chicken or tofu. Chicken works well with lemon and garlic. Cut it into small pieces for even cooking. Tofu adds a nice texture and absorbs flavors. Use firm tofu and cube it before cooking. For seasonal veggies, add bell peppers or zucchini. These add color and crunch. You can also try asparagus or green beans when they are fresh. Mix and match to find your favorite combo. If you need a gluten-free dish, this recipe is easy! Just check your seasonings and oils. Most are safe, but always read labels. For a dairy-free meal, this recipe is perfect too. It does not use any dairy products. If you want creaminess, try coconut milk or a dairy-free option. If you follow a low-carb diet, skip the tomatoes. You can add more spinach or choose other low-carb veggies. Cauliflower rice is a great substitute for a hearty base. To keep your One-Pan Lemon Garlic Shrimp fresh, store it in an airtight container. Make sure to let it cool down first. This way, it won’t steam and get soggy. You can keep it in the fridge for up to three days. If you want to enjoy it later, just reheat it in a skillet over low heat. If you want to save this dish for later, freezing is a great option. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the shrimp for up to three months. When you're ready to eat it, thaw it overnight in the fridge. For best results, reheat in a skillet to keep the shrimp tender. You can tell the shrimp is cooked by its color and texture. - Raw shrimp is gray. Cooked shrimp turns pink and opaque. - The shrimp should feel firm to the touch. - Avoid overcooking to keep shrimp tender and juicy. Yes, you can make this dish ahead of time. - Cook the shrimp and veggies, then cool them down. - Store them in an airtight container in the fridge. - Reheat on the stove over low heat for best results. This dish pairs well with many sides. - Serve it with rice or pasta for a filling meal. - A fresh green salad adds a nice crunch. - Try a glass of white wine or sparkling water to drink. This blog post explored a simple and tasty one-pan lemon garlic shrimp dish. We covered the key ingredients like shrimp, garlic, and cherry tomatoes. You learned step-by-step how to prepare, cook, and add flavor. I shared tips for perfect shrimp and variations to suit your taste. Remember, substituting shrimp for chicken or tofu can make this meal work for everyone. Enjoy leftovers by refrigerating or freezing them for later. With these tips, you can create a delightful meal anytime. Happy cooking!

One-Pan Lemon Garlic Shrimp

A quick and delicious shrimp dish with lemon and garlic, all made in one pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1 lemon zest of
  • 1 cup fresh lemon juice
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
  • Add the shrimp to the skillet and sprinkle with red pepper flakes, oregano, salt, and pepper. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque.
  • Once cooked, remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining 2 tablespoons of olive oil and the cherry tomatoes. Cook for about 4-5 minutes until the tomatoes start to soften.
  • Stir in the lemon zest, lemon juice, and fresh spinach. Cook until the spinach wilts, about 2 minutes.
  • Return the shrimp to the skillet and toss everything together. Cook for an additional 1-2 minutes to heat through.
  • Taste and adjust seasoning if needed.
  • Remove from heat and garnish with fresh parsley before serving.

Notes

Adjust the red pepper flakes to taste for desired spiciness.
Keyword garlic, lemon, one pan, quick meal, shrimp