I adore Shrimp in Lemon and Garlic Sauce. Lemon , garlic, and butter sauce is the best in shrimp dishes. This is one of our favorite shrimp recipes, and I serve it usually over creamy pasta. It is absolutely HEAVENLY! 

These shrimp go incredibly well with spaghetti squash, over-bowl greens, zoodles, cauliflower rice, and zucchini noodles. If none of those appeal to you, which I would be shocked if it doesn’t, but lets pretend, then grab a loaf of Italian or French bread and dip it in before eating.

Let me tell you, friends, you should most definitely try it.

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I could have done that in the past or I could not. These have the nicest flavor and scent, by far. You must try this recipe since it is incredibly simple and delicious.

I frequently make this when my spouse and I do dates at home. Also, when we have guests who do not have allergies, you can find this dish along with pasta on our table.  The most memorable memories are made over a meal!

Seafood recipes you might like:

Shrimp Rice Bowls

Classic Beer Battered Fried Fish

Easy Shrimp and Grits

If you decide to make these Easy Salmon Rice Bowls please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

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Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

Yield: 4 SERVINGS

Shrimp in Lemon and Garlic Sauce

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Shrimp in Lemon and Garlic Sauce Recipe

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 5 tablespoons unsalted butter
• 2 pounds shrimp, with a tail peeled and deveined
• 1/4 teaspoon sea salt, or to taste
• 1/8 teaspoon black pepper
• 3-5 cloves garlic minced
• 1/2 tablespoon dried parsley
• 1 tablespoon lemon juice, use ripe Lemon
• 1/4 teaspoon organic tumeric powder optional, read notes
• 1 teaspoon lemon zest

GARNISH

• Fresh chopped parsley

Instructions

1. Clean, peel, and devein shrimp then pat dry with a kitchen paper towel. If you want to save time you can get already deveined and peeled shrimp.
2. Melt 2 tablespoons of unsalted butter in a skillet over medium heat.
3. To the butter add cleaned, shrimp and season the shrimp with sea salt and ground black pepper, to taste.
4. Cook for about two minutes on each side, the shrimp is cooked when it turns completely pink, make sure to stir; Remove from the pan and set aside on a platter or a plate.
5. Add the remaining 3 tablespoons of unsalted butter to the skillet, then add the garlic and cook for about one minute.
6. Add lemon juice, and turmeric powder. Cook, while slightly moving the skillet or just stir the butter, garlic, lemon juice, and turmeric together.
7. Cook it for a couple of minutes at medium-high temperature, continuously stirring.
8. Return the shrimp back to the skillet and stir to coat the shrimp with the butter mixture and cook for an additional minute or so. Add lemon zest and stir again. This is just to combine all the flavors and allow the shrimp to soak in the lemony flavor.
9. Take off the heat. Taste test, and add more salt or lemon juice to please your taste buds.
10. Garnish with parsley if you desire. The best served over pasta.

Notes

I add turmeric powder for the color, plus it got amazing health benefits. It is, of course, optional.

If the shrimp are precooked and frozen, thaw them first completely. Submerge the shrimp under cold water and let it sit until defrosted for about 10-15 minutes. Then take kitchen paper towels and make sure to dry the shrimp completely before cooking it.

if it is pre-cooked you don't need as much time to cook on each side. Just make a sauce and toss pre-cooked shrimp in it to heat it through.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 411Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 517mgSodium: 2285mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 1gProtein: 52g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Salads make such a refreshing, versatile lunch or dinner, and chicken salad is always at the top of my list. I love recipes that are quick, simple, and don’t require a long list of ingredients.

This one is just that— easy, creamy, and absolutely delicious. Pickles are a must for me, but otherwise, I keep it classic.

Sometimes I’ll mix things up with diced ham or Canadian bacon—trust me, it’s incredible, but today’s version is all about the basics. I served mine in buttery croissants with crisp lettuce and a few juicy, end of season tomatoes, and honestly, it turned into the perfect lunch.

My daughter Anna loves salads like this just as much as I do. Tuna, potato, egg salad—you name it, we could happily eat them for days.

It always makes me smile how much we have in common… except when it comes to pies. I love pies, and she loves cakes. She’ll take cake any day, while I’ll always be a pie girl. Unless, of course, the cake has no frosting. 

Anyway, back to salad. These Easy Chicken Salad Sandwiches are a hit at our table, and I know you’ll love it, too. It’s easy, classic, and perfect for busy weekdays or a casual weekend brunch.

👉 [Click here for more sandwich recipes.]

Happy cooking, friends! And if you make Easy Chicken Salad Sandwiches, don’t forget to tag me @sandraseasycooking and use #sandraseasycooking so I can see your creations.

RECIPES YOU MIGHT LIKE:

PHYLLO DOUGH BEEF ROLLS

Yield: About 3 cups chicken salad

Easy Chicken Salad Sandwiches

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These Easy Chicken Salad Sandwiches are creamy, flavorful, and perfect for a quick lunch or light dinner. Made with tender chicken, crunchy celery, tangy pickles, and a simple dressing, this classic chicken salad is served in buttery croissants for a sandwich everyone will love. Great for meal prep, picnics, or busy weekdays, and easy to adapt for keto, low-carb, or gluten-free diets.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 3 cups cooked chicken breast, shredded or diced (about 2 large breasts or a rotisserie chicken)
• ½ cup mayonnaise (adjust to taste)
• 1 tablespoon Dijon mustard (optional, for extra tang)
• 1 celery rib, finely diced
• ½ cup dill pickles, finely chopped, or sweet pickles, if preferred
• ¼ cup onion, finely diced
• 1 teaspoon fresh lemon juice
• Salt & black pepper, to taste. Start with a few good pinches
• 6 small croissants, sliced open
• Lettuce leaves, for layering, optional
• Tomato slices, for layering, optional

Instructions

1. In a large bowl, combine chicken, mayonnaise, mustard (if using), celery, pickles, and onions.
2. Stir until everything is well coated. Taste and season with lemon juice, salt, and pepper.
   Chill for at least 20 minutes (if you have time) to let the flavors come together.
   To assemble, place lettuce and tomato slices inside each croissant. Add about ½ cup (2 scoops) of chicken salad per sandwich.
3. Serve immediately and enjoy!
   

Variations & Options

• Keto/Low-Carb: Skip the croissants and serve the chicken salad in crisp lettuce cups (like butter lettuce or romaine) or in low-carb tortillas.
• Gluten-Free: Swap croissants for your favorite gluten-free bread, wraps, or even gluten-free crackers for a lighter snack version.
• Classic: Stick with buttery croissants for that irresistible, flaky sandwich. Or maybe a toasted sour dough bread.
  

Notes

Chicken salad can be made ahead and stored in an airtight container in the fridge for up to 3 days.

Assemble sandwiches (or wraps) right before serving so the bread or lettuce stays fresh.

You can add grapes or raisins, or maybe pecans, but I think it is perfect the way it is.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 424Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 95mgSodium: 647mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 26g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest