Extra large shrimp cook with garlic and lemon for this Easy Garlic and Lemon Shrimp that’s perfect for a special low-carb meal!

PIN Easy Garlic and Lemon Shrimp to make it later!

I grew up in a family where my father loved shrimp and my mother hated them, and it was a sign of how much my mom loved my dad that periodically she would heat up a big pot of oil and make deep-fried shrimp for Dad and the other family members who liked it. I was always daddy’s girl so I loved everything my father ate, including shrimp of any kind, rare steak, Roquefort dressing on salad, and even onion sandwiches!

When you splurge on big shrimp like these (called prawns in many places) there are so many good ways to cook them, but I loved this Easy Low-Carb Garlic and Lemon Shrimp that features shrimp cooked quickly with minced fresh garlic and then served with lemon juice and lemon zest added at the very end.

The inspiring recipe sauteed the shrimp in 3 tablespoons of melted butter, which no doubt would taste fantastic; use that if you prefer. I used one tablespoon of butter along with two tablespoons of olive oil in the version I made; choose the ratio of butter to olive oil that you prefer, but do cook carefully if you use all butter because butter burns more easily than olive oil.

What ingredients do you need?

(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  • jumbo shrimp
  • Olive Oil (affiliate link)
  • butter
  • finely minced fresh garlic, or use Minced Garlic (affiliate link) if fresh garlic is just not happening at your house
  • fresh-squeezed lemon juice, (You could use fresh-frozen lemon juice in a pinch)
  • fresh lemon zest (probably optional, but recommended)
  • sea salt

What size shrimp did we use?

In the U.S. shrimp are sold labeled with a number that means how many shrimp makes up a pound. For this recipe we used 21-25 size shrimp. But if you use a size that’s slightly smaller than the jumbo shrimp we used, just reduce the cooking time slightly and the shrimp will still be delicious.

Some tips for making Garlic and Lemon Shrimp turn out perfectly:

Shrimp is so delicious when it’s perfectly cooked. But the most common mistake people make is overcooking the shrimp. Your shrimp will be most flavorful if you turn off the heat the second the shrimp start to turn pink, and let the heat from the pan finish cooking them. And for this recipe, using freshly-minced garlic and not skimping on the fresh lemon zest and fresh-squeezed lemon juice will add amazing flavor to the shrimp.

Want lots more ideas for low-carb shrimp dinners?

If you’re a big shrimp fan like I am, you might want to look at my round-up of Low-Carb and Keto Shrimp Dinners for lots more tasty ideas!

How to Make Easy Garlic and Lemon Shrimp:

(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. I used 21-25 count shrimp, which was perfect for this recipe.  Let the shrimp thaw overnight in the refrigerator the day before you’re going to cook them.  (Buy pre-peeled shrimp or peel them when they’ve thawed.)
  2. Zest and juice the lemon and mince the garlic so it’s ready when you start to cook the shrimp.
  3. Heat the olive oil and melt the butter over medium-high heat. I used a pan that could be used to serve the shrimp.
  4. When the oil/butter is hot, add the shrimp in a single layer and cook until they just start to look pink on the edges.  This won’t take more than 1-2 minutes.
  5. Turn all the shrimp over and add the garlic. Continue to cook until Low-Carb Garlic and Lemon Shrimp are done, not more than 3-4 minutes more.
  6. Turn off heat as soon as the shrimp are barely turning pink and not quite firm and add the lemon juice, lemon zest, and a tiny bit of salt if desired.
  7. Serve Low-Carb Garlic and Lemon Shrimp hot and wait for compliments.

Ten More Tasty Recipes for Shrimp Fans:

Ingredients

  • 1 lb. jumbo shrimp, thawed if frozen (see notes)
  • 2 T olive oil (see notes)
  • 1 T butter
  • 2 T finely minced garlic
  • 2 T fresh-squeezed lemon juice
  • 1 T lemon zest (or a little less if you’re not that fond of lemon zest)
  • sea salt to taste (I did not use much salt)

Instructions

  1. If using frozen shrimp thaw them over night in the refrigerator.  Drain shrimp and pat dry.
  2. Zest one large lemon and then squeeze the juice, to yield at least 2 T juice and close to 1 T lemon zest. 
  3. Finely mince garlic cloves to make 2 T minced garlic.
  4. Heat the oil over medium high heat and then melt the butter, using a large heavy pan.  (I used a pan that was nice enough to serve the shrimp from, which helps keep them hot.) 
  5. Add the shrimp in a single layer and cook just until they start to turn pink at the edges, not more than 1-2 minutes.
  6. Turn shrimp over quickly and add the minced garlic. Continue to cook until shrimp are barely firm and slightly pink, probably not more than 3-4 minutes more.  (Don’t overcook; the shrimp will continue to cook a little in the hot pan.)
  7. Turn off heat and add the lemon juice, lemon zest, and salt as desired and stir to coat shrimp.  Serve immediately.

Notes

I used 21-25 per pound size, which was good for this recipe.  Buy pre-peeled shrimp or peel them when they have thawed.

Related
Try This Next Tomato Avocado Salad with Edamame

Use the ratio of butter and olive oil you prefer, but be careful if you use all or mostly butter as it burns more easily than olive oil.

Recipe adapted slightly from Giant Garlic Shrimp in Sunset Magazine Best Recipes 2012, but I could not find the recipe online.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 229Total Fat: 12gSaturated Fat: 3gUnsaturated Fat: 8gCholesterol: 247mgSodium: 1243mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 26g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Shrimp are a wonderful ingredient for low-carb or Keto diets, and these Low-Carb Garlic and Lemon Shrimp are also perfect for any phase of the South Beach Diet. South Beach would recommend olive oil over butter in this recipe. Some types of low-carb diet plans would probably use all butter; take your choice on that.

Find More Recipes Like This One:
Use Seafood Recipes 0r Quick Recipes to find more recipes like this one.Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
  2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
  3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
  4. Cut tomatoes in half so you have 2 cups of tomatoes.
  5. Slice green onions, more or less to taste.
  6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
  7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
  8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
  9. Then mix in avocado.
  10. Serve salad right away.
  11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Related
Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

  • 2 small avocados
  • 1 T fresh lime juice
  • 2 cups cherry tomatoes
  • 12 oz. frozen shelled edamame (see notes)
  • 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

  • 4 T fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 tsp. Spike Seasoning
  • 1/2 tsp. Vege-Sal (or salt)
  • 3 T extra-virgin olive oil (more or less to taste)

Instructions

  1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
  2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
  3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
  4. Slice about 1/2 cup of green onion, more or less to taste
  5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
  6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
  7. Mix together tomato and edamame and toss with the desired amount of dressing
  8. Then gently mix in the chopped pieces of avocado
  9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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Nutrition Facts

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  • Calories N/A
  • Total Fat N/A
  • Saturated Fat N/A
  • Cholesterol N/A
  • Sodium N/A
  • Total Carbohydrates N/A
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Author

Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.