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Easy • Seafood

Creamy Lemon Dill Shrimp

This effortless shrimp dish comes together in minutes with a bright, creamy lemon-dill sauce.

Prep
10 min
Cook
10 min
Servings
3
Level
Easy
Creamy Lemon Dill Shrimp

Get ready for a flavor explosion that feels fancy but is ridiculously easy! This Creamy Lemon Dill Shrimp is one of those magic recipes that looks impressive for guests but is truly simple enough for a Tuesday night. The bright lemon and fresh dill perfectly complement the juicy shrimp, all brought together in a luscious, creamy sauce.

Ingredients

Yield: 3 servings

Main

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb large shrimp, peeled and de-veined
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth or vegetable broth
  • 1/2 cup heavy cream
  • Juice of 1/2 lemon (about 2 tbsp)
  • 1/4 cup fresh dill, chopped
  • Salt and black pepper to taste
  • Cooked pasta or rice, for serving (optional)
  • Lemon wedges, for garnish

Preparation

  1. Step 1

    Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and shimmering.

  2. Step 2

    Add shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.

  3. Step 3

    Add minced garlic to the skillet and cook for 30 seconds until fragrant. Deglaze the pan with chicken or vegetable broth, scraping up any browned bits from the bottom.

  4. Step 4

    Stir in heavy cream and lemon juice. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 2-3 minutes, allowing it to thicken slightly.

  5. Step 5

    Return cooked shrimp to the skillet. Stir in fresh dill, salt, and pepper. Toss gently to coat the shrimp in the creamy sauce.

  6. Step 6

    Serve immediately over cooked pasta, rice, or with crusty bread for soaking up the delicious sauce. Garnish with extra lemon wedges if desired.

Tips

  • Don't overcook the shrimp, they cook very quickly!
  • If you don't have fresh dill, a tablespoon of dried dill can be used, but fresh is definitely best for this dish.

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