chicken and shrimp recipe
- The Best chicken and shrimp recipe
- Garlic Butter Chicken and Shrimp with Lemon Zest
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Garlic Butter Chicken and Shrimp with Lemon Zest Works
- ❓ Frequently Asked Questions About Garlic Butter Chicken and Shrimp with Lemon Zest
The Best chicken and shrimp recipe
What I really appreciate about this dish is how it’s packed with good nutrition. The protein from the chicken and shrimp keeps you full without feeling weighed down, and the vegetables in the sauce add fiber and vitamins. It’s not some fancy gourmet meal, but it’s got all the right things—lean protein, healthy fats, and bright, fresh flavors. Plus, it’s easy to customize. If you’re watching your portions, you can adjust the serving sizes. If you’re feeding a crowd, it scales up beautifully. It’s that kind of recipe that feels like a comfort food but still feels light and satisfying. My family and I love it every time, and honestly, it’s one of those dishes that makes me feel good about cooking.
Garlic Butter Chicken and Shrimp with Lemon Zest
A flavorful dish combining tender chicken and succulent shrimp in a rich garlic butter sauce, brightened with fresh lemon zest. Perfect for a quick yet impressive weeknight meal.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh lemon zest
- 1 tbsp lemon juice
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup chopped fresh parsley
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
👨🍳Directions
-
1
Pat chicken thighs dry with paper towels and season generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside. -
2
In the same skillet, add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside with chicken. -
3
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and heavy cream, simmer for 2 minutes. Stir in dried thyme, smoked paprika, lemon zest, and lemon juice. Simmer for another 1 minute. -
4
Return chicken and shrimp to the skillet. Stir in chopped parsley and Parmesan cheese (if using). Cook for 1 more minute to warm through.
🔧Equipment
- Large skillet or sauté pan
- Mixing bowl
- Knife and cutting board
- Measuring spoons
- Wooden spoon
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of white wine while simmering the sauce.
- Substitute chicken breast for thighs if preferred, but adjust cooking time to 6-7 minutes per side.
- Ensure shrimp are cooked to 145°F internal temperature for safety.
Variations
- Add diced bell peppers or zucchini for a vegetable twist.
- Top with a sprinkle of red pepper flakes for a spicy kick.
Watch Video Of How Garlic Butter Chicken and Shrimp with Lemon Zest Works
❓ Frequently Asked Questions About Garlic Butter Chicken and Shrimp with Lemon Zest
1. What is the best way to prepare shrimp for cooking in a chicken and shrimp recipe?
To ensure shrimp are cooked evenly and retain their texture, pat them dry with paper towels before cooking. Remove any shell remnants or veins (if present) for a cleaner taste. You can also briefly blanch them in hot water for 30 seconds to remove any grit before sautéing. Avoid overcrowding the pan to prevent steaming instead of searing.
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2. How long should I cook the chicken and shrimp together for the best flavor?
For a balanced dish, cook the chicken first until it’s almost done (about 5–6 minutes for boneless, skinless pieces or 8–10 minutes for thighs/drumsticks), then add the shrimp. Shrimp cook in 1–2 minutes per side—remove them once they turn pink and opaque. If using a one-pan method (like stir-fry or skillet), cook everything together for 4–5 minutes until chicken reaches 165°F (74°C) and shrimp is fully done.
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3. Can I substitute chicken for another protein in this recipe?
While chicken is traditional, you can swap it for sausage (Italian or pork), tofu (pressed and pan-fried), or fish fillets (like cod or tilapia). For sausage/tofu, cook separately first, then add to the shrimp. Fish should be cooked until flaky (about 3–4 minutes), but avoid overcooking to keep it tender.
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4. What are the key ingredients that make this dish flavorful, and can I skip any?
The dish relies on a few key components:
– Garlic & ginger (essential for depth)
– Soy sauce or coconut aminos (for umami)
– Lime or lemon juice (brightens flavors)
– Fresh cilantro or green onions (for freshness)
While you can skip some herbs, garlic, ginger, and acid (lime/lemon) are non-negotiable for authenticity. If using a sauce (like teriyaki or hoisin), it can replace some of these but won’t be as versatile.
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5. How do I avoid making the chicken rubbery or dry when cooking with shrimp?
To keep chicken moist:
– Use bone-in, skin-on pieces (more flavor and moisture).
– Cook it low and slow (or in a skillet with a little fat) rather than high-heat grilling.
– Avoid overcrowding the pan—cook in batches if needed.
– Rest the chicken for 5 minutes before serving to redistribute juices.
– If using a one-pan method, reduce the heat slightly to prevent drying out.
