Light Bright Lemon Herb Shrimp

A vibrant, zesty shrimp scampi featuring fresh herbs and a tangy lemon sauce, served in light bowls for a nourishing, citrus-boosted weeknight dinner.

I first served this shrimp scampi on a busy weeknight and my family loved its light yet satisfying taste that still feels indulgent.

Ingredients

• Shrimp & Marinade: 1 lb (450 g) large shrimp peeled and deveined 2 tbsp extra-virgin olive oil 2 cloves garlic minced 1/2 tsp sea salt 1/4 tsp freshly ground black pepper Zest of 1 lemon 1 tbsp fresh lemon juice
• Lemon Herb Sauce: 2 tbsp unsalted butter 2 tbsp extra-virgin olive oil 2 cloves garlic thinly sliced 1/2 cup (120 ml) low-sodium chicken or vegetable broth Juice of 1 large lemon (about 3 tbsp) 1/4 cup fresh parsley finely chopped 1 tbsp fresh dill chopped 1 tbsp fresh basil chopped 1/4 tsp crushed red pepper flakes (optional)
• To Serve: 4 cups cooked whole grain pasta zucchini noodles or cauliflower rice Lemon wedges 1/2 cup Greek yogurt (optional for topping) 1 cup fresh fruit (e.g. berries or orange segments for a light plate)

Instructions

Step 1:

In a medium bowl toss shrimp with 2 tbsp olive oil minced garlic salt pepper lemon zest and 1 tbsp lemon juice Marinate for 10 minutes while preparing other ingredients

Step 2:

Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat Add sliced garlic and sauté for 30 seconds until fragrant

Step 3:

Add marinated shrimp to the skillet in a single layer Cook for 1–2 minutes per side until just pink and opaque Remove shrimp with a slotted spoon and set aside

Step 4:

Pour in broth and juice of 1 lemon Scrape up any browned bits and simmer for 2 minutes to reduce slightly

Step 5:

Add parsley dill basil and red pepper flakes (if using) Return shrimp to the skillet and toss to coat evenly Cook for 1 more minute then remove from heat

Step 6:

Serve shrimp and sauce over your choice of pasta zucchini noodles or cauliflower rice

Step 7:

Top with a dollop of Greek yogurt and a side of fresh fruit for a refreshing touch Garnish with extra lemon wedges

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This recipe often brings the family together for a fresh and lively dinner especially on busy weeknights.

Notes

For a lighter dish omit butter and use only olive oil Try adding other fresh herbs such as tarragon or chives Pairs well with a chilled Sauvignon Blanc or Pinot Grigio Greek yogurt adds creaminess and protein skip for a dairy-free version

Required Tools

Large skillet Mixing bowls Slotted spoon Knife and cutting board Citrus zester

Allergen Information

Contains Shellfish Dairy (if using butter or yogurt) To make dairy-free use only olive oil and omit Greek yogurt Always check labels for hidden allergens

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Enjoy this light and flavorful shrimp scampi that’s perfect for any night of the week.

Saffron Brook Recipe Q&As

→ What herbs enhance the lemon flavor?

Fresh parsley, dill, and basil complement the lemon by adding aromatic, slightly sweet, and earthy notes that brighten the dish.

→ Can I substitute the shrimp with another protein?

Yes, firm white fish or scallops work well with the lemon herb sauce for a similar vibrant flavor profile.

→ How to make the sauce lighter?

Omit the butter and use extra-virgin olive oil only to keep the sauce light while retaining richness.

→ What are good serving options for this dish?

Serve over whole grain pasta, zucchini noodles, or cauliflower rice for a nutritious base that soaks up the lemon herb sauce.

→ How long should the shrimp marinate?

Marinate the shrimp for about 10 minutes to allow the lemon juice and herbs to enhance the flavor without cooking the shrimp prematurely.