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Creamy Lemon Shrimp is one of those recipes that feels gourmet yet comes together in minutes. Juicy shrimp are simmered in a bright lemon cream sauce with parmesan and a touch of garlic, making every bite rich, tangy, and irresistible. The best part? You can enjoy all the flavor without relying on heavy cream, so this lemon shrimp recipe is lighter while still being comforting and satisfying.
If you’ve been searching for the perfect balance between fresh citrus and creamy indulgence, this creamy lemon shrimp is it. Quick enough for busy weeknights but elegant enough to serve at a dinner party, shrimp in lemon cream sauce is the kind of dish that makes everyone come back for seconds.
What Makes This Recipe So Good
This Lemon Shrimp recipe works because it balances creamy richness with a bright pop of citrus. The shrimp cook quickly, staying tender and juicy, while the lemon cream sauce brings out a fresh, zesty flavor that feels both light and satisfying. Garlic and parmesan add just enough depth to make it taste like something you’d order at a restaurant, but it’s simple enough to whip up at home.
People love this creamy lemon shrimp because it’s versatile and easy to make in under 30 minutes. Whether you serve it over pasta, rice, or with crusty bread to soak up the sauce, shrimp in lemon cream sauce is a dish that impresses every time without requiring extra effort.
What Goes Into Lemon Shrimp
A handful of simple ingredients come together to make this creamy lemon shrimp taste fresh and full of flavor. Each one plays its part in building the sauce and enhancing the natural sweetness of the shrimp.
- Jumbo Shrimp: Plump and juicy, these are the star of the dish and soak up the lemon cream sauce beautifully.
- Garlic: Freshly minced garlic gives the sauce its savory kick and complements the citrusy brightness.
- Parmesan Cheese: Adds a salty, nutty depth that thickens the sauce and makes it luxuriously creamy.
- Lemon Juice: Fresh lemon juice is the key to balancing the richness with tangy freshness.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Lemon Shrimp
- Sear the Shrimp: Heat butter or oil in a large skillet over medium-high; cook shrimp 2 minutes per side until pink and just cooked, then transfer to a plate.
- Sauté the Garlic: Add garlic to the pan drippings; cook about 1 minute until fragrant, scraping up any browned bits to flavor the sauce.
- Add the Dairy: Reduce heat to low-medium; pour in the milk or cream and stir well to combine into a smooth base.
- Boil and Season: Bring to a gentle boil; season with salt and pepper to taste and keep the mixture lightly bubbling.
- Melt the Parmesan: Stir in parmesan; simmer about 2 minutes, stirring, until the sauce is slightly thick and silky.
- Thicken the Sauce: Whisk in cornstarch with 1 tablespoon milk; cook, stirring, until the sauce thickens and coats a spoon.
- Finish with Lemon: Remove from heat; stir in lemon juice to taste for a bright, balanced creamy lemon shrimp sauce.
- Combine and Serve: Return shrimp to pan; toss to coat, garnish with lemon, parsley, extra parmesan, and pepper, then serve.
For a simple, bright plate, pair Lemon Shrimp with Simple Lemon Garlic Asparagus for extra citrusy freshness, add Easy Tomato Salad for juicy sweetness and a clean counterpoint to the creamy sauce, and round it out with Crispy Greek Lemon Smashed Potatoes for a crunchy, zesty starch that soaks up every last bit of sauce.
Recipe FAQ’s
Sear over medium high for about 2 minutes per side until just pink, then remove. Finish the creamy lemon shrimp sauce and add the shrimp back at the end to warm through.
For thicker, simmer a little longer or whisk in an extra 1 teaspoon cornstarch mixed with 1 tablespoon milk. For thinner, stir in a splash of milk, broth, or reserved pasta water.
Absolutely. Stir in baby spinach, blanched asparagus tips, thawed peas, or halved cherry tomatoes during the last few minutes so they stay bright and tender.
Creamy Lemon Parmesan Shrimp
Ingredients
- 1 pound jumbo-sized shrimp or banana prawns
- 1 tablespoon butter or olive oil
- 2 tablespoons garlic minced
- 1 1/2 cups milk full fat or 2% — or sub with reduced fat cream, heavy cream or thickened cream
- 1/3 cup parmesan cheese fresh grated, plus extra to serve
- 1 teaspoon cornstarch cornflour mixed with 1 tablespoon of milk
- 3-4 tablespoons lemon juice juice of 1 lemon, adjust to your tastes
Instructions
- Heat the butter (or oil) in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the shrimp (prawns) for 2 minutes each side until pink and ‘just’ cooked. Transfer to a plate.
- Add the garlic to the remaining butter (or oil) in the pan and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and and allow sauce to simmer for about 2 minutes until thicker. Add the cornstarch/water mixture into the centre of the pan and whisk through fast to combine into the sauce. It will begin to thicken immediately.
- Take off heat and stir in the lemon juice. Add the shrimp (prawns) back into the pan; top with lemon slices, parsley, extra parmesan cheese, cracked pepper and salt (if needed), to serve.
- Serve over steamed vegetables, zucchini noodles, rice or cooked pasta.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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yummy and delicious
Absolutely delicious, $25.00 a plate in a restaurant . Added some paprika used heavy cream
What a fantastic flavorful recipe, what more can l say, for anyone looking for a great recipe, please give this a try, you’ll not be disappointed
Thank you Mary M.
My family and I loved this. Made with half milk and half cream. So delicious.
Yes please! I’d like some more. This was absolutely delicious. I didn’t have raw shrimp so I used cooked shrimp in the bag and it was still amazing. I didn’t use any cornstarch, just added a bit more cheese. Definitely a crowd pleaser.
This was remarkably quick to make and my husband who rarely LOVES anything I cook (it’s usually, “yeah, it’s good)… raved about this sauce! I used coconut milk and it was rich, creamy, and totally satisfying. This will be on frequent rotation!
This recipe is a definite keeper! Delicious! I didn’t change a thing (I did use cream – as that is how do things!).
BEST EVER!