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Sautéed Shrimp with Garlic, Lemon, and Herbs

This Sautéed Shrimp recipe cooks with chopped fresh garlic, lemon, and herbs then is smothered in a thick lemon juice and white wine sauce!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 194 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic finely chopped/minced (about 1 teaspoon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper (optional, more or less depending on spice preference)
  • 1 - 1.5 lb. jumbo shrimp peeled and deveined, tail on or off depending on preference.
  • 1/4 teaspoon kosher salt more if needed
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice (from about 1 lemon)
  • 1/4 cup dry white wine or chicken broth, or water in a pinch

Instructions

    Cup of Yum
  1. Heat the oil (2 tablespoons) in a large skillet (I prefer nonstick for this recipe) over medium heat. Add the minced garlic (2 cloves/1 teaspoon), dried oregano (1 teaspoon), and crushed red pepper if using (1/2 teaspoon). Sauté until fragrant and garlic is a little toasted, but not burned (turn heat down to medium-low if necessary), about 2-3 minutes.
  2. Meanwhile, pat shrimp dry and season with kosher salt (1/2 teaspoon) and black pepper (1/2 teaspoon).
  3. Add the shrimp to the skillet and sauté over medium-high heat, until almost cooked completely though and opaque, about 2 minutes on each side.
  4. Add the lemon juice and white wine (1/4 cup). Stir to coat the shrimp in everything, and continue cooking until liquid has reduced almost completely and thickened (about 2-3 minutes), coating the shrimp in a thick sauce. Transfer to a serving platter or individual plates, making sure to drizzle all the sauce from the skillet on top of the shrimp to serve.

Notes

  • Serving suggestions: this Greek sautéed shrimp is great in gyro sandwiches, added to a Greek salad, or served on the side of orzo pilaf or spanakorizo (I recommend cooking them with the tail off if adding them to salad or sandwiches).
  • A note on the added salt: If eating shrimp on their own, 1/4 teaspoon salt should be fine. Increase to 1/2 teaspoon if you are partial to salty food or if you are adding to a salad or gyro sandwich, where an extra salty protein would work well, or if using 1 1/2 lbs shrimp.
  • Reheating is not recommended as shrimp is easily overcooked. I prefer the leftovers cold - they're delicious on their own or added to a salad! But you can reheat if you really want to - just make sure not to leave them in the microwave too long.

Nutrition Information

Serving 6shrimp Calories 194kcal (10%) Carbohydrates 2g (1%) Protein 23g (46%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 286mg (95%) Sodium 1032mg (43%) Potassium 130mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 85IU (2%) Vitamin C 8mg (9%) Calcium 179mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 194

% Daily Value*

Serving 6shrimp
Calories 194kcal 10%
Carbohydrates 2g 1%
Protein 23g 46%
Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 286mg 95%
Sodium 1032mg 43%
Potassium 130mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 85IU 2%
Vitamin C 8mg 9%
Calcium 179mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.