Lemon Garlic Shrimp

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A plate of lemon garlic shrimp.

Lemon Garlic Shrimp 

Recipe by: Wild American Shrimp® Chef Advocate, Peter Vauthy




  • 5          pieces of  Wild American Shrimp, peeled and deveined
  • 5          lemon slices, very thin
  • 4          cloves of garlic, crushed
  • 1          tablespoon shallots, thinly sliced
  • 1/4      teaspoon crushed red pepper
  • 2          tablespoons butter
  • 1          tablespoon lemon juice
  • ½        cup white wine
  • 1          8 inch slice of French bread, cut on the bias and toasted
  • 1          tablespoon equal parts of chopped parsley and chives
  •             Kosher salt & cracked black pepper to taste
  •             Canola oil



Preheat the saute pan on medium heat and add 1 T of canola oil

Season the shrimp with salt and pepper

When the oil starts to smoke slightly, add the shrimp and sear on both sides. Next, add the wine and lemon juice, and let reduce by half

Reduce the heat to low, add the garlic, shallots, butter, and the crushed red pepper and stir into the remaining liquid.

Add the lemon slices and herbs to the pan and simmer to finish

Place the shrimp on top of the bread and pour the remaining sauce over the shrimp and serve


Serves: 2 / Hands-on: 10 minutes / Total: 25 minutes

Chef Peter Vauthy is the Executive Chef of RED South Beach


Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of the Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.

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