This lemon garlic shrimp is buttery, bold, and packed with flavor in every bite. The blend of citrusy lemon pepper and fragrant herbs de Provence gives the shrimp a vibrant and slightly rustic taste, while garlic and butter do what they always do: make everything better. It’s the perfect dish when you want something fast, crowd-pleasing, and a little fancy-feeling without the extra work.

Serve it with rice, pasta, or a hunk of crusty bread to soak up that garlicky lemon sauce. Trust me, you’ll want every drop.

Before you get started

Make sure your shrimp are peeled and deveined. You can use fresh or thawed frozen shrimp, but pat them dry first so they roast instead of steam. Mince your garlic fine so it melts right into the buttery sauce, and use real butter for best results. A glass or ceramic baking dish works well to hold in all that flavor.

What You Need To Make Lemon Garlic Shrimp

You’ll find all the amounts in the recipe card, but here’s what goes into this dish:

Large shrimp
Lemon pepper
Butter
Garlic
Herbs de Provence
Flour

How To Make Lemon Garlic Shrimp

1

Season and Sear the Short Ribs: Generously season the short ribs with salt, pepper, Kinders Buttery Steakhouse seasoning, Badia Complete seasoning, garlic powder, and herbs de Provence. In a large skillet, heat the olive oil over medium-high heat. Add the short ribs and brown on all sides, about 12-15 minutes. Remove from the skillet and set aside.

2

3

Build the Sauce: Add the tomato paste and cocoa powder to the skillet. Stir constantly for a few minutes until well mixed. Pour in the red wine to deglaze the pan, stirring to lift any remaining bits. Then, add the crushed San Marzano tomatoes and the Parmesan rind. Stir until combined.