Sautéed Shrimp With Lemon-Caper Dressing
Updated October 1, 2025
- Ready In
- 30 min
- Rating
- Comments
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Ingredients
4 tablespoons olive oil, divided
¼ cup lemon juice, from 1 large lemon
2 very thin slices of lemon, deseeded and coarsely chopped
2 tablespoons coarsely chopped dill
1 garlic clove, thinly sliced
1 tablespoon capers, coarsely chopped
1 pound large shrimp, peeled and deveined
Kosher salt
½ teaspoon crushed red pepper
Nutritional analysis per serving (2 to 4 servings)
5 grams carbs; 183 milligrams cholesterol; 234 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 436 milligrams sodium; 23 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together 3 tablespoons olive oil with the lemon juice, chopped lemon, dill, garlic and capers; set aside.
- Step 2
In a medium bowl, season the shrimp with salt and the crushed red pepper.
- Step 3
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium. Add the shrimp and cook, stirring occasionally, until pink and lightly browned on the edges, 3 to 4 minutes.
- Step 4
Transfer the shrimp to the bowl with the lemon dressing and toss to coat. The shrimp can be served right away, or cooled to room temperature and served. The cooked shrimp can marinate in the dressing for up to 1 day and can be served chilled or at room temperature.
Private Notes
Comments
Why aren’t there more than 3 reviews?! Amazing recipe. Couldn’t be easier. Made exactly as written. Letting shrimp marinate in dressing while you do something else is key. Served with toasted Balthazar country white bread and olive oil. Simple salad of avocado, cucumber, tomato and onion. Next time will serve shrimp in bowl with all the dressing - like a soup! I ended up eating the leftover dressing with a spoon - too good to discard! Excellent meal.
I mistakenly added a ¼ cup of olive oil instead of 3 tablespoons for the lemon dressing, but otherwise followed the recipe to a T. I topped a bed of butter lettuce with the shrimp and a drizzled from my ample supply of dressing! It wasn’t clear to me whether the recommendation to “enjoy the shrimp with a light salad with butter lettuce” meant as a separate side salad, but I highly recommend serving the shrimp and dressing on top of butter lettuce. I’ll definitely make this again—excellent!
We happened on some key west wild shrimp - the fishmonger said they would be sweet - so I knew I wanted citrus and dill. Pulled up this recipe and holy smokes this recipe was fabulous! 1# equaled two medium servings for dinner and a tiny leftover smidge for lunch tomorrow. Served over the Persian Dill Rice (NYT) that we made a few days ago. YUM!!!!!!!!
Outstanding recipe and so easy and versatile! Since I’m not a huge fan of raw garlic, I lightly smashed the clove, left it in marinade for about 15 minutes and then removed it, No biting into raw pieces while retaining the flavor.
Do not sleep on this recipe. Even with rice/couscous, this is too good to stretch far. Double or triple the recipe for a party.
This dish is delicious and so, so easy. Followed the recipe to a T, received rave reviews and requests for the recipe