Lemon Shrimp With Sweet Onions

Lemon Shrimp With Sweet Onions

This is a super simple & quick dinner for your busy week! I’ve combined crisp white wine with broth, lemon juice, butter & garlic for a bold flavor which definitely satisfies, but doesn’t feel heavy. I’ve also added thinly sliced sweet onions, which are mild, to make the dish more hearty. You can serve this over pasta, spaghetti squash, or zucchini noodles like I do, for a grain-free meal. Adding a green salad of spinach & baby kale completes it perfectly.


2 LBS uncooked shrimp, (preferably wild over farm-raised) peeled & deveined with tails left on
1 tablespoon olive or coconut oil
1 large sweet onion, thinly sliced
2-3 large cloves garlic, minced
juice of 1 lemon
1/2 cup white wine
1/2 cup low sodium chicken broth
2 tablespoons grass-fed butter or ghee
organic parsley, chopped for garnishing
salt & pepper to taste


Season the shrimp generously with salt & pepper, while heating a large pan or Dutch oven on medium-high. When hot enough, add the oil to coat the bottom, & quickly sauté the shrimp until they start to turn pink, but not cooked through. Remove them from the pan, set aside, & add the onions, cooking for about 3-5 minutes. Add the garlic, stirring for 30 seconds until fragrant, then the lemon juice, wine, & broth, & boil to reduce down the liquid, about 5 minutes. Return the shrimp back to the pan, & melt in the butter. Adjust the seasoning, add more lemon if you like, & top with the chopped parsley before serving.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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