So, I didn’t plan on cooking tonight. Just a quick fridge raid. Saw a lone bag of shrimp, and something about the smell of garlic on the verge of burning, lemon zest zing—I got distracted. It hit me how rare it is to combine sharp citrus with that first caramelized sizzle of garlic. Especially in a dish you toss together in less than 20 minutes, but somehow feels like a special treat. This isn’t fancy food — it’s honest, straightforward, the kind of thing you want when life feels busy but you still crave something that hits eggshell bright and spice-tangy. It reminds me that good food doesn’t need to be complicated, just intentional. Right now, this spicy lemon garlic shrimp feels like the perfect little middle finger to any week that’s felt heavy.
Spicy Lemon Garlic Shrimp
Ingredients
Equipment
Method
- Pat the shrimp dry with paper towels. Use a chef's knife to finely chop the garlic cloves. Zest the lemon, setting aside the zest.1 lb shrimp, peeled and deveined
- Preheat the skillet over medium-high heat and add the olive oil. Once shimmering, add the minced garlic and red pepper flakes, cooking until fragrant—about 30 seconds—until the garlic is lightly golden.1 lb shrimp, peeled and deveined
- Add the shrimp to the skillet in a single layer. Cook without stirring for about 2 minutes until the undersides turn pink and start to curl.1 lb shrimp, peeled and deveined
- Flip the shrimp and cook for another 2-3 minutes until they are fully pink, opaque, and slightly browned around the edges. The garlic should be fragrant and slightly golden.1 lb shrimp, peeled and deveined
- Remove the skillet from heat; add the lemon zest and toss to coat the shrimp evenly. Season with salt and pepper to taste. The sauce should cling glossy to the shrimp, with visible citrus aroma.1 lb shrimp, peeled and deveined
- Transfer the shrimp to a serving plate, drizzle with any remaining sauce from the pan, and serve immediately, garnished if desired with fresh herbs or additional lemon wedges.
Sometimes I think about how circling around ingredients makes me notice how simple things can be unexpectedly bold. Garlic, lemon, a fiery chili or two, and shrimp—what more do you really need? Well, maybe a glass of something cold on the side. Anyway, this dish is what I’ll cook when I don’t want dinner to be a whole saga but still want to feel excited about what’s on my plate.