Ginger Lemon Shrimp

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!
Ginger Lemon Shrimp appetizer served on a white plate with lemon slices.
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Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 shrimp
Calories 182kcal
Author Liren Baker


  • 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.


If you can find Argentinian shrimp, they are wonderful here. Check your local Trader Joe’s!


Calories: 182kcal | Carbohydrates: 2g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 300mg | Sodium: 883mg | Potassium: 135mg | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 183mg | Iron: 3mg
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