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Lemon and Olive Oil Shrimp

Lemon and Olive Oil Shrimp in Butter

Lemon and Olive Oil Shrimp over Rice with Broccoli
5 from 1 vote

Lemon and Olive Oil Shrimp

This is a delicious quick gluten-free meal for any meatless day on your calendar.
Prep Time10 minutes
Active Time15 minutes
Jasmine Boiled Rice30 minutes
Total Time25 minutes
Course: Lunch, Main Course
Cuisine: American, Asian, Chinese
Keyword: broccoli, shrimp
Yield: 2 people
Calories: 185kcal
Author: Chef Verde


  • 2 tbsp salt free butter
  • 6 Large Shrimp large , peeled and deveined, tails intact
  • 1 tbsp Lemon Juice
  • 1 tbsp Extra-virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp dried basil
  • 1/16 tsp kosher salt
  • 1/16 tsp freshly ground pepper optional


  • Use small frying pan and melt butter.
  • In a bowl, toss together the shrimp, lemon juice and olive oil. 
  • Add garlic powder, basil and a pinch each of salt and pepper. Cover and toss to combine. 
  • Add shrimp in the pan and cook for 10 minutes until pink pink 
  • Transfer the shrimp to a bowl and serve.


Serve hot. Serves 2 to 4.


Calories: 185kcal | Carbohydrates: 1g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 313mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg