Home > Dinner > Easy Lemon Garlic Shrimp Easy Lemon Garlic Shrimp February 15, 2018 | 11 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 20-minute easy skillet herbed lemon garlic shrimp over roasted asparagus and quinoa This post is brought to you in partnership with McCormick. As always, all opinions are my own. In our home we frequently do “Meatless Monday” (our favorite meatless meal here) and “Taco Tuesdays.” They’re easy to plan meals for and it’s fun to have some consistency (even if the meatless meals are always changing and sometimes the tacos end up being leftover filling from a Meatless Mondays). So this year I thought it would be fun to add in “Fish Fridays” to the mix! Our “Fish Fridays” have a couple of rules. First: it’s Friday so that means the dish has to be very easy to prepare. Second, it has to come together quickly (again, it’s Friday). And last rule: it has to be packed with flavor. Technically I try to apply that last rule to all the meals I make 🙂 Today I’m sharing a delicious herbed lemon garlic shrimp for “Fish Fridays” and I’m teaming up with McCormick to make sure it is packed with tons of flavor. After trying this simple recipe, I’m pretty sure you’ll want to add “Fish Fridays” to the weekly meal planning! How do you make herbed lemon garlic shrimp? You’ll start by making the flavored butter mixture which you’ll use to near the end of cook time for the shrimp. The butter mixture is softened butter, minced garlic, fresh lemon juice, and fresh parsley leaves. Next, you’ll toss the shrimp in some delicious McCormick seasonings: McCormick Perfect Pinch Lemon Herb Seasoning, Garlic Powder, and Parsley Flakes. You’ll also add some McCormick cracked pepper and fine sea salt. Once the shrimp is coated in the delicious herbs, it’s ready to cook in a skillet. You’ll want to add half the shrimp at first so it can all be in a single layer. If you the shrimp are too crowded in the pan, they won’t cook up as well. And after both batches of shrimp are cooked, you’ll toss it with that delicious flavored butter mixture, let the shrimp stand for a minute, and you’re ready to eat. This herbed lemon garlic shrimp is one of the easiest dishes you’ll ever make! How do you make a lemon garlic butter sauce for the shrimp? The lemon garlic butter sauce for this dish is very simple. It’s only a four ingredients: softened butter, minced garlic, fresh lemon juice, and fresh parsley leaves. You’ll mix the ingredients together and toss the herbed shrimp into this butter right before eating! What do I pair with this herbed lemon garlic shrimp? Since the shrimp is so simple to prepare, you’ll want to keep the sides easy as well! Our favorite way to enjoy this shrimp is listed in the recipe below: quinoa and roasted asparagus. Other ideas: a green salad, a simple pasta tossed with butter, chopped parsley, and grated Parmesan, a mix of your favorite roasted veggies, sautéed kale or chard, creamy polenta, or a side or roasted garlic couscous. More Easy Fish Dinners: One Pan Fish and Chips One Skillet Creamy Tuna Pasta One Pan Garlic Herb Shrimp and Sausage Shrimp Couscous Shrimp Tacos (reader favorite!) (The recipe looks like a lot of ingredients, but most of the ingredients overlap and I’ve written them out twice/three times for clearer recipe reading! Also, keep in mind that you can prepare JUST the shrimp without the accompanying sides of asparagus and quinoa. Enjoy!) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Herbed Lemon Garlic Shrimp 5 from 5 votes - Review this recipe 20-minute easy skillet herbed lemon garlic shrimp over roasted asparagus and quinoa SAVE TO RECIPE BOX Print Recipe Herbed Lemon Garlic Shrimp 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 20-minute easy skillet herbed lemon garlic shrimp over roasted asparagus and quinoa Course Dinner Cuisine American Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 servings Calories 451kcal Author Chelsea IngredientsQuinoa1 tablespoon olive oil1 teaspoon minced garlic1 cup uncooked quinoa, rinsed in a fine mesh sieve2 cups vegetable or chicken stock (or broth)2 tablespoons finely chopped fresh parsley leavesAsparagus1 bunch (~1 pound) asparagus, woody ends snapped off2 tablespoons olive oil1/2 teaspoon McCormick® Garlic PowderShrimp2 tablespoons olive oil, separated1 pound large shrimp, peeled and deveined2 teaspoons McCormick® Perfect Pinch® Lemon Herb Seasoning1/2 teaspoon McCormick® Garlic Powder1/2 teaspoon McCormick® Parsley Flakes3 tablespoons unsalted butter, softened (mostly melted)1/2 teaspoon minced garlic1 tablespoon freshly squeezed lemon juice2 tablespoons finely chopped fresh parsley leavesMcCormick freshly ground pepper and Fine Sea SaltOptional: fresh lemon wedges InstructionsQuinoaStart with the quinoa. Heat the oil in a large nonstick pot over medium high heat. Add in the garlic and saute for 30 seconds, stirring constantly to prevent burning. Add the uncooked (dry) quinoa. Sprinkle with salt and pepper to taste. Saute for another 1 minute without liquid. Add in the broth, bring to a boil, cover, reduce the heat to low and cook for 15-20 minutes. Remove from the heat, fluff with a fork and toss with fresh chopped parsley.AsparagusWhile the quinoa is simmering, work on the roasted asparagus: Preheat the oven to 425 degrees F. Break the woody ends off of the asparagus and place on a large nonstick sheet-pan. Drizzle with olive oil, salt (I use about 1 teaspoon), pepper (I use about 1/2 teaspoon, but add s&p to taste), and garlic powder. Toss on the tray and then arrange into a single layer. Bake in preheated oven until just tender, 12 to 15 minutes depending on thickness. Drizzle with lemon juice just before serving.ShrimpPrepare the flavored butter mixture: In a small bowl, combine the very soft butter, minced garlic, fresh lemon juice, and fresh parsley leaves. Stir and set aside.Heat 1 tablespoon oil in 12-inch skillet over high heat until the oil is shimmering. Meanwhile, toss shrimp, salt (I add about 1/4 teaspoon, add to preference), lemon herb seasoning, garlic powder, and parsley flakes in a medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn light pink, about 1-3 minutes (longer depending on size of shrimp). Remove pan from heat. Using tongs, flip each shrimp and let stand until all but very center is opaque (about 30 seconds). Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp. After the second batch of shrimp has stood off heat, return first batch to skillet along with the flavored butter mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, about 1 more minute.Serve with lemon wedges and fresh parsley as desired. Nutrition FactsCalories: 451kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.