Simple, flavorful and cooks in no time – Ginger Lemon Shrimp is an elegant appetizer or even an easy weeknight meal – just add bread and a salad!
I’ve never run a marathon — heck, I’ve never run a race, not even a 5k. But somehow, at the end of each year, I feel like I can almost relate, at least when it comes to the marathon of life. Well, life when it comes to food.
From the moment the leaves fall and the last trick-or-treater rings the bell, I feel the holiday rush. And I start running…not just when it comes to all the work that comes with running this blog, but all the cooking and baking and entertaining the comes with the food-centric holidays.
So I’m all for finding quick dishes, things that you can whip up in a hurry, ideally with pantry ingredients, whether it’s for a quick meal, or entertaining that unexpected guest!
I always keep a bag of frozen shrimp in the freezer – and when you have this at the ready, you can make something elegant and delicious in no time at all! This Ginger Lemon Shrimp is proof of that – I bet you have everything you need at your fingertips! Garlic in the pantry, ginger in the freezer, butter and lemon in the fridge…I’m guessing you have this, too?
If so, then you’ve got a delicious dish in the making already. All you need is a salad or some crusty bread to make this a meal, or if you want to get a little fancy, place them on skewers and serve it as an appetizer!
Now that you’ve saved some time, maybe that means time to squeeze in a run?
Note: I originally created this recipe to pair with a Ginger Peach Fuzzy Navel I created in partnership with Bai on Instagram. This blog post is not sponsored; I just had to share this recipe for the Ginger Lemon Shrimp here!
More delicious recipes to make with shrimp:
Skillet Shrimp with Lime and Green Curry Compound Butter
Kale and Shrimp Scampi
Greek Shrimp, Pearl Barley and Kale with Feta
Oven-Fried Crispy Shrimp Tacos with Pickled Cabbage
Thai-Curry Marinated Grilled Shrimp
Ginger Lemon Shrimp
- 1 pound 20/35 shrimp see notes
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 3 cloves garlic finely minced
- 2 tablespoons grated ginger
- juice of half a lemon
- 2 tablespoons thyme chopped
- 2 tablespoons cilantro chopped
- Peel and devein shrimp. I like to leave the tail on for presentation. If using frozen shrimp, make sure the shrimp are fully defrosted, and pat dry with a paper towel.
- Heat the butter and olive oil in a non-stick skillet over medium-low heat.
- Once the butter is melted, add the garlic and ginger, and stir for about 30-50 seconds, or until the garlic is fragrant. Do not let the garlic burn!
- Increase the heat to medium-high, and add the shrimp to the pan.
- Cook the shrimp, stirring occasionally for about 4 minutes, or until the shrimp is opaque. Do not overcook!
- Squeeze in a little lemon juice, thyme and cilantro.
- Serve immediately or at room temperature.