Shrimp In Lemon Garlic Sauce
Juicy shrimp are coated in a flavorful lemon garlic sauce, perfect for seafood lovers and elegant enough for special dinners or casual gatherings with friends.
Ingredients
- 1 lb. large shrimp ⓘ
- 2 egg yolks ⓘ
- 1 1/2 Tbsp. lemon juice ⓘ
- 1 Tbsp. fresh parsley, finely chopped ⓘ
- 2 to 3 cloves garlic, crushed ⓘ
- 2 tsp. chives, chopped (optional) ⓘ
- 1/2 tsp. salt
- 1/2 tsp. dry mustard ⓘ
- 1/8 tsp. ground red pepper or 1/2 tsp. red pepper flakes ⓘ
- 1/2 c. butter or margarine, melted ⓘ
- 1 c. vegetable oil ⓘ
- 1 c. all-purpose flour ⓘ
- 1/4 tsp. salt ⓘ
Instructions
- Clean, peel, and devein the shrimp and set aside.
- In a food processor, combine egg yolks, lemon juice, parsley, garlic, chives (if using), salt, dry mustard, and red pepper flakes. Cover and process for 30 seconds or until well mixed.
- With the processor running, add melted butter through the food chute and process for 1 minute until the sauce thickens. Set aside.
- Heat vegetable oil in a large skillet to 375°F (190°C).
- In a small bowl, combine flour, salt, and ground red pepper or red pepper flakes.
- Drain the shrimp and dredge in the flour mixture.
- Fry the shrimp in hot oil until golden brown, turning once. Drain on paper towels.
- Arrange the cooked shrimp in 4 or 5 individual baking dishes and spoon the lemon garlic sauce over the top.
- Broil the shrimp for 30 to 45 seconds until slightly caramelized. Serve immediately.
Tips & Substitutions
For a twist, substitute shrimp with chicken or firm tofu for a different protein. If you prefer a milder sauce, reduce the garlic and red pepper flakes. Fresh herbs like basil or cilantro can replace parsley for added flavor. Ensure the oil is at the right temperature before frying to achieve a crispy texture. Pair the shrimp with a fresh salad for a delightful balance.
Serving Suggestions
Serve the shrimp in individual baking dishes with extra lemon wedges on the side. This dish pairs beautifully with a light salad or steamed vegetables. For a complete meal, consider serving it alongside rice or crusty bread to soak up the delicious sauce. Browse more seafood recipes to explore other delightful pairings.
Storage & Reheating
Store leftover shrimp and sauce in separate airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the shrimp in a skillet over low heat until heated through, avoiding overcooking. You can also rewarm the sauce in a small saucepan over low heat. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp In Lemon Garlic Sauce contains roughly 1187 calories, with 36g protein, 90g carbohydrates, and 79g fat. It is an excellent source of vitamin C (173% of the Daily Value), iron (79% of the Daily Value), and protein (72% of the Daily Value). Note that it is relatively high in sodium, at 590mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just ensure they are fully thawed and well-drained before cooking. Pat them dry with paper towels to remove excess moisture, which helps achieve a crispy coating when frying.
What can I substitute for egg yolks?
If you're looking for an egg-free option, you can use a tablespoon of aquafaba (chickpea brine) as a substitute for each egg yolk. This will help emulsify the sauce similarly, though the flavor may vary slightly.
How do I know when the shrimp are cooked properly?
Shrimp are cooked when they turn pink and opaque. They should curl slightly but not be tightly curled. Overcooking can make them tough, so keep an eye on them while frying to get the perfect texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).