chicken shrimp recipe
The Best chicken shrimp recipe
This dish is one of my favorite go-to meals because it’s so simple yet packed with flavor, and honestly, it’s the kind of thing that feels special without needing to be fancy. I’ve been making it for years, and it’s always a hit with my family—especially the kids. They love the way the shrimp and chicken melt together in the sauce, and it’s something we can easily prep ahead of time, so I don’t have to stress about last-minute cooking. It’s not just quick, though; it’s balanced—protein from the chicken and shrimp, a little healthy fat from the olive oil, and veggies that sneak in without even trying. It’s that kind of recipe that makes you feel like you’re doing something good for your body, but it doesn’t taste like it.
I’ve used this recipe for everything from casual weeknight dinners to serving at a small get-together with friends. It’s versatile enough that you can adjust the seasonings or add-ins based on what you have on hand, but the core flavors always shine. My kids especially enjoy it because it’s not too heavy, and the sweetness from the garlic and ginger keeps them coming back for seconds. It’s also something that feels indulgent but isn’t—no heavy cream or excessive oil, just bright, savory notes that make every bite satisfying. Plus, the shrimp and chicken are lean proteins, so it’s a good option if you’re watching portions but still want something delicious. It’s that kind of meal that makes you feel like you’re making a smart choice without feeling like you’re missing out.
Garlic Butter Chicken with Lemon Shrimp
A flavorful dish combining succulent shrimp and tender chicken in a rich garlic butter sauce with a zesty lemon finish. Perfect for a quick yet impressive weeknight meal.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- ½ cup chicken broth
- 1 tbsp soy sauce
- ½ tsp red pepper flakes (optional)
- 1 cup cooked rice or pasta
- 1 avocado, sliced (optional)
- Fresh parsley, for garnish
👨🍳Directions
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1 Preheat oven to 400°F (200°C) if baking chicken separately. Pat chicken breasts dry and season both sides with garlic powder, paprika, salt, and black pepper. Place on a baking sheet if baking.
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2 In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove from skillet and set aside.
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3 In the same skillet, add shrimp and cook for 2–3 minutes per side until pink and opaque. Season with garlic powder, red pepper flakes, salt, and black pepper. Remove shrimp from skillet and set aside.
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4 In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, soy sauce, and red pepper flakes (if using). Simmer for 2 minutes.
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5 Add lemon juice, lemon zest, and chopped parsley to the sauce. Stir well and let it simmer for another 1 minute. Taste and adjust seasoning if needed.
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6 Return chicken and shrimp to the skillet, ensuring they are coated in the sauce. Cook for an additional 1–2 minutes to warm through.
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7 Serve immediately with cooked rice or pasta, topped with sliced avocado and garnished with fresh parsley.
🔧Equipment
- Large skillet or deep pan
- Mixing bowl
- Knife and cutting board
- Measuring spoons
- Wooden spoon
- Lemon wedge
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken with Lemon Shrimp Works
This chicken and shrimp recipe is always a crowd-pleaser because it’s simple enough to make ahead of time while still tasting fresh and flavorful when served. It’s perfect for family gatherings because it balances tender, well-seasoned proteins with a light yet satisfying sauce that doesn’t overpower the meal—whether you’re hosting a casual dinner or a bigger event where you want something hearty but not too heavy. Plus, the combination of chicken and shrimp means everyone gets their favorite texture, making it a sure thing for any occasion.
❓ Frequently Asked Questions About Garlic Butter Chicken with Lemon Shrimp
What is the best way to prepare chicken and shrimp for this recipe to ensure they cook evenly?
To ensure even cooking, start by marinating both chicken and shrimp in a mixture of soy sauce, garlic, ginger, and a touch of lime juice for at least 30 minutes. Pat them dry before cooking, then sear chicken pieces in a hot pan first (about 4-5 minutes per side) before adding shrimp. Cook shrimp for 2-3 minutes per side until pink and opaque. Avoid overcrowding the pan to maintain high heat.
Can I substitute any ingredients if I don’t have all the required items?
Yes, you can make adjustments: – Soy sauce → Use tamari or coconut aminos for gluten-free options. – Garlic & ginger → Skip or use minced garlic powder if fresh aren’t available. – Lime juice → Substitute with lemon juice or a splash of vinegar. – Peanuts → Use cashews or almonds for crunch. – Green onions → Use cilantro or chopped scallions. For the sauce, adjust the ratio of honey or sugar if needed, but maintain the balance of sweet, savory, and tangy flavors.
How long should I simmer the sauce for to achieve the right consistency and flavor?
Simmer the sauce (chicken broth, soy sauce, honey, lime juice, and aromatics) for 5–7 minutes until slightly thickened but still pourable. Stir occasionally to prevent sticking. If it gets too thick, add a splash of warm water or broth. The key is to reduce it just enough to coat the ingredients well without burning the sauce.
What are the best types of chicken to use in this recipe, and how should I cut them?
Use boneless, skinless chicken thighs or drumsticks—they stay juicy and cook faster than breasts. Cut them into 1-inch (2.5 cm) bite-sized pieces for even cooking. If using breasts, slice them thinly (½-inch/1.25 cm) to prevent drying. Avoid pre-cut or pre-marinated chicken to avoid excess moisture.
How can I make this recipe healthier without sacrificing flavor?
To reduce calories or fat while keeping the dish flavorful: – Use lean chicken breast (cut thinly) or chicken breast strips instead of thighs. – Replace butter in the sauce with olive oil or avocado oil (lower in saturated fat). – Swap white rice for cauliflower rice or brown rice to add fiber. – Boost protein with extra shrimp or add toasted sesame seeds for crunch. – Reduce sugar in the sauce by using less honey and balancing with extra lime or vinegar. – Garnish with fresh herbs (cilantro, mint) instead of fried toppings.
