From time to time, I like to try new seafood recipes, but what I love most in One-Pan Shrimp is its simplicity and freshness. The combination of garlic, lemon, and butter creates a sauce that feels indulgent without being heavy. The shrimp cook quickly, so you never have to worry about overcooking or waiting too long to eat. Each bite bursts with flavor, and it’s always a hit whether I serve it for family dinner or a casual lunch.

I love how simple shrimp is to cook, yet how fancy it feels when served. In just about 20 minutes, you can have a meal that’s bright, buttery, garlicky, and slightly tangy from fresh lemon juice. It’s perfect for busy weeknights, last-minute dinners, or even when friends drop by unexpectedly. Everything cooks in one pan, which means fewer dishes and more time to enjoy the food.

I have a small collection of weeknight favorites, and I use this One-Pan Shrimp recipe often. I love using fresh lemon juice, good-quality butter, and just the right amount of garlic. Always use a large skillet so the shrimp have space to sear properly. Overcrowding the pan can make them steam instead of cook, and we don’t want that. This recipe is forgiving, so even if you tweak the seasonings a bit, it still comes out beautifully.

You can serve One-Pan Shrimp on a bed of fluffy rice, some buttery pasta, or even alongside roasted vegetables. Some crusty bread to soak up the sauce is also wonderful. For a lighter option, serve with a crisp salad or sautéed greens. It’s versatile enough to complement whatever is in your fridge or pantry, making it a very practical recipe for busy days.

Its Perfect For:

• Busy weeknight dinners
• Quick lunch meals
• Romantic date nights at home
• Family gatherings with minimal cleanup
• Casual dinner parties with friends

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for a slight kick)
• 1 lemon, zested and juiced
• 1/4 cup chicken or vegetable broth
• 1 tablespoon butter
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Kitchen Equipment You’ll Need:

• Large skillet or sauté pan
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Knife and cutting board
• Citrus juicer or small reamer
• Small mixing bowl

How to Make One-Pan Shrimp

Step 1

Prep the shrimp: Start by rinsing your shrimp under cold water and patting them dry with paper towels. This helps them sear nicely without steaming. Sprinkle both sides with salt, black pepper, and smoked paprika. Take a moment to enjoy the subtle smoky aroma—it’s a hint of the flavor that’s about to unfold.

Step 2

Heat the pan: Place a large skillet over medium-high heat and add the olive oil. Let it warm until it shimmers slightly. This ensures your shrimp will cook quickly and get that perfect golden edge.

Step 3

Sauté the garlic: Add minced garlic to the hot pan, stirring constantly for 30–40 seconds until fragrant. Be careful not to burn it! The garlic aroma will fill your kitchen, giving you a preview of the dish’s bright, savory flavor.

Step 4

Cook the shrimp: Add the shrimp in a single layer, making sure not to overcrowd the pan. Cook for 2–3 minutes on each side until they turn pink and opaque. Flip gently with a spatula to keep them whole and juicy.

Step 5

Add the liquids: Lower the heat to medium. Pour in the chicken or vegetable broth, lemon juice, and lemon zest. Stir gently, letting the shrimp soak up the tangy, savory liquid for 1–2 minutes. Add the butter at the end, swirling the pan until the sauce becomes glossy and slightly thickened.

Step 6

Finish and garnish: Sprinkle the chopped parsley over the shrimp for a pop of fresh green color and a hint of herbaceous aroma. Taste the sauce and adjust salt or pepper if needed.

Step 7

Serve and enjoy: Transfer the shrimp to a serving platter or serve directly from the pan for a rustic presentation. This dish pairs beautifully with a side of steamed rice, crusty bread to soak up the sauce, or a light salad. The combination of garlic, lemon, and butter makes it irresistibly bright, fresh, and flavorful in every bite.

Tips for Perfect One-Pan Shrimp

• Use fresh shrimp if possible. Fresh shrimp taste sweeter and cook faster. Frozen shrimp can work too, but thaw them fully first.
• Don’t overcrowd the pan. Cook shrimp in a single layer to sear properly. Overcrowding leads to steaming and uneven cooking.
• Prep everything before cooking. Mince garlic, chop parsley, and juice lemons beforehand. Cooking goes smoothly and quickly.
• Watch the garlic carefully. Garlic burns fast, so stir constantly. Burnt garlic can make the dish taste bitter.
• Add butter at the end. This creates a glossy, rich sauce. Stir it in off the heat for a silky texture.
• Taste and adjust. Everyone likes different levels of salt or lemon. Taste the sauce before serving.
• Serve immediately. Shrimp is best warm and tender. Leaving it too long in the pan can make it rubbery.

Optional Ingredients to Try

• Red pepper flakes for a spicy kick
• White wine for extra depth in the sauce
• Cherry tomatoes for a pop of sweetness
• Capers for a tangy briny flavor
• Basil or cilantro for fresh herbal notes
• Parmesan cheese for a creamy, salty finish

How to Serve One-Pan Shrimp

I like serving One-Pan Shrimp over a bed of fluffy rice, because the rice soaks up all the garlicky, buttery sauce. It creates a comforting, complete meal in minutes and makes the shrimp feel even more indulgent. Sometimes I drizzle a little extra lemon juice on top for a bright, fresh kick.

I also love pairing the shrimp with steamed or roasted vegetables. Broccoli, asparagus, zucchini, or bell peppers work beautifully. The vegetables add color, texture, and nutrients, making the meal well-rounded and visually appealing. A sprinkle of fresh herbs, like parsley or basil, finishes it beautifully.

Finally, I often serve it with crusty bread. Tearing the bread and dipping it into the glossy sauce is so satisfying. For a lighter option, I’ll add a crisp green salad on the side, perhaps with cherry tomatoes, cucumbers, and a lemon vinaigrette. If I’m feeling fancy, I serve the shrimp alongside pasta or quinoa, which gives the sauce something to cling to. The beauty of this dish is its versatility—it can be dressed up or kept simple depending on the occasion.

Is One-Pan Shrimp Healthy?

Yes! One-Pan Shrimp is naturally low in calories and high in protein. Shrimp is also packed with nutrients like selenium, vitamin B12, and omega-3 fatty acids.

When cooked with minimal oil and a touch of butter, it’s satisfying without being heavy. Pair it with vegetables or a whole grain side to make it a balanced, nutrient-rich meal.

Variations and Substitutions

• Spicy Cajun Shrimp: Add Cajun seasoning instead of paprika and sprinkle red pepper flakes. Serve with rice or grits for a Southern twist.
• Garlic Butter Shrimp Pasta: Toss cooked shrimp with your favorite pasta. Use extra butter and a splash of pasta water to make a creamy sauce.
• Mediterranean Style: Add olives, capers, and cherry tomatoes. Serve with couscous or pita for a Mediterranean-inspired dinner.
• Shrimp Tacos: Use the shrimp as taco filling. Top with cabbage slaw, avocado, and a squeeze of lime. Quick and fun!
• Lemon Herb Shrimp: Replace parsley with basil and thyme. Add extra lemon juice for a bright, herbaceous flavor.
• Creamy Garlic Shrimp: Add a splash of cream or cream cheese to the pan at the end. Stir until silky, then serve over rice or pasta.
• Shrimp Stir-Fry: Toss shrimp with bell peppers, snap peas, and soy sauce. Serve over jasmine rice for a quick stir-fry.
• Shrimp with Quinoa: Serve the cooked shrimp over cooked quinoa. Add roasted vegetables for a hearty, healthy meal.

How to Store and Reheat

To store, place leftover shrimp in an airtight container. Refrigerate for up to 2 days. Because shrimp cooks quickly, it’s best eaten fresh, but leftovers can be convenient for a quick lunch.

To reheat, gently warm in a skillet over medium-low heat with a splash of broth or water. This prevents the shrimp from becoming rubbery. Avoid using a microwave if possible, as it can overcook the shrimp and dry it out.

Frequently Asked Questions About One-Pan Shrimp

Can I use frozen shrimp?
Yes, frozen shrimp works well, but make sure to thaw completely before cooking. Pat them dry with paper towels to prevent excess moisture, which can make them steam instead of sear. Thawed shrimp will cook evenly and stay tender, giving you that perfect texture every time.

How long do shrimp take to cook?
Large shrimp generally cook in 2–3 minutes per side. They’re done when they turn pink and opaque with a slight curve. Overcooking makes them rubbery, so keep a close eye—they cook very fast.

Can I make this spicy?
Absolutely! Add red pepper flakes, hot paprika, or a splash of hot sauce to the pan. Start with a small amount and taste as you go—you can always add more. The heat complements the buttery, garlicky sauce perfectly and adds depth to the flavors.

Can I use butter instead of olive oil?
Yes, butter works beautifully, adding richness and a glossy finish to the sauce. Many people like to use a combination of butter and olive oil to prevent the butter from burning while still keeping that silky, flavorful taste.

One-Pan Shrimp Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

This One-Pan Shrimp recipe is quick, simple, and endlessly adaptable. With minimal ingredients and maximum flavor, it’s perfect for busy nights, entertaining guests, or whenever you want a dish that looks like it took hours but really didn’t.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (optional, for a slight kick)

• 1 lemon, zested and juiced

• 1/4 cup chicken or vegetable broth

• 1 tablespoon butter

• 1 teaspoon smoked paprika

• Salt and black pepper, to taste

• 2 tablespoons fresh parsley, chopped

Directions

• Prep the shrimp: Start by rinsing your shrimp under cold water and patting them dry with paper towels. This helps them sear nicely without steaming. Sprinkle both sides with salt, black pepper, and smoked paprika. Take a moment to enjoy the subtle smoky aroma—it’s a hint of the flavor that’s about to unfold.
• Heat the pan: Place a large skillet over medium-high heat and add the olive oil. Let it warm until it shimmers slightly. This ensures your shrimp will cook quickly and get that perfect golden edge.
• Sauté the garlic: Add minced garlic to the hot pan, stirring constantly for 30–40 seconds until fragrant. Be careful not to burn it! The garlic aroma will fill your kitchen, giving you a preview of the dish’s bright, savory flavor.
• Cook the shrimp: Add the shrimp in a single layer, making sure not to overcrowd the pan. Cook for 2–3 minutes on each side until they turn pink and opaque. Flip gently with a spatula to keep them whole and juicy.
• Add the liquids: Lower the heat to medium. Pour in the chicken or vegetable broth, lemon juice, and lemon zest. Stir gently, letting the shrimp soak up the tangy, savory liquid for 1–2 minutes. Add the butter at the end, swirling the pan until the sauce becomes glossy and slightly thickened.
• Finish and garnish: Sprinkle the chopped parsley over the shrimp for a pop of fresh green color and a hint of herbaceous aroma. Taste the sauce and adjust salt or pepper if needed.
• Serve and enjoy: Transfer the shrimp to a serving platter or serve directly from the pan for a rustic presentation. This dish pairs beautifully with a side of steamed rice, crusty bread to soak up the sauce, or a light salad. The combination of garlic, lemon, and butter makes it irresistibly bright, fresh, and flavorful in every bite.