Lemon basil shrimp is made with fresh basil using one pan and is finished in under 30 minutes.
Lemon basil shrimp is a tasty way to make shrimp with slices of lemon, fresh basil, garlic, butter, and olive oil. It can be served over pasta, rice, or served by itself with maybe a green salad.
The summer has been moving along too quickly. We will have green beans to pick soon. It’s the first time in three years. Can you tell I am totally excited about fresh green beans? I have mentioned before that the past two years that the rabbits have been feasting on the veggies in the garden. This year so far we have been rather lucky.
And I am pretty excited about this recipe. I was able to pick the basil for this dish from our garden. I love using fresh herbs when cooking. They are so much better than the dried ones.
All I need to do now is find a spot in our house so that I can keep the herbs growing year-round. Hmm… I will have to think about this one. That sounds like a great idea!
So, for this shrimp, it is totally easy to make and it tastes wonderful. I paired it with a green salad, but I would love it with pasta or rice.
To make it you will need only one pan, a skillet. I heated olive oil and butter together and threw in lemon slices and minced garlic. Once the lemon and garlic cooked for a minute or two the shrimp and basil were added.
The cooking time for the shrimp will vary depending on the size of the shrimp. I used smaller shrimp and it was done under 30 minutes, which included the time for cleaning the shrimp.
Love this lemon basil shrimp and I hope you fall in love with it too.
Check out these other shrimp recipes:
Lemon Basil Shrimp
Ingredients
- 1 pound shrimp cleaned
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 lemon Sliced
- 1 clove garlic
- 2 tablespoons basil
- Salt and pepper to taste
Instructions
- Heat butter and olive oil over medium heat. Add the lemon slices and garlic. Cook for a minute or two until the lemon and garlic start to soften.
- Add the shrimp cook until the shrimp are pink about 2 to 3 minutes on each side. Season with salt and pepper Add basil and mix in. Serve with pasta, rice, or a salad.
Notes
- Use raw shrimp for this recipe. The size of shrimp is what you like. Just remember that different sizes may vary in cooking time.
- Be careful not to overcook the shrimp. Once the shrimp turn pink and there is longer any of the gray opaque color on the shrimp, the shrimp is done.
- Don't worry if you don't have fresh basil on hand, dried basil can be used as well. Just remember that you use 1 teaspoon of dried basil for every 1 tablespoon of fresh basil.
- Any leftover shrimp can be store in an airtight container for 3 t0 4 days in the refrigerator.
Nutrition
This shrimp sounds and looks delicious!! I love how simple shrimp can be and yet taste fantastic! Fresh green beans are the best! Have a great week!
Dawn, this looks fabulous! Is there anything better than garlic, basil, and lemon? And hooray for your green beans! I’d love to be able to grow something other than cacti!
Oh man, I totally understand your plight with the rabbits and green beans. They’ve mowed down our crop in years past, and this year they annihilated our peas. Sad! This dish sounds like it’s packed with flavor, and I totally need to put this on our dinner list soon. Yum!!
Summer is going by way too quickly!!! This dish looks very tasty!
Boy, this summer really has zipped by, hasn’t it? Can’t believe it’s August next week! Anyway, super looking dish — love lemon, and who can resist shrimp?
Due to our wet summer, my basil is still thriving! This needs to be on our menu ASAP!
When do you add the basil?
Sorry, add it when you add the shrimp.