🍋🧄 Lemon Garlic Butter Shrimp
⏱ Time
Prep: 10 minutes
Cook: 8–10 minutes
Total: ~20 minutes
🍤 Servings
Serves 3–4
🧾 Ingredients
1 lb (450 g) large shrimp, peeled & deveined
3 tbsp unsalted butter
1 tbsp olive oil
4–5 cloves garlic, minced
Zest of 1 lemon
2–3 tbsp fresh lemon juice
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼–½ tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped
Optional: extra lemon wedges for serving
👩🍳 Instructions
Prep the shrimp
Pat shrimp dry with paper towels. Season lightly with salt and pepper.Heat the pan
Heat olive oil and 1 tablespoon butter over medium-high heat in a large skillet.Cook the shrimp
Add shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque.
Remove shrimp from the pan and set aside.Make the sauce
Lower heat to medium. Add remaining butter and garlic.
Sauté 30–60 seconds until fragrant (do not brown).Add lemon
Stir in lemon zest and lemon juice.Combine
Return shrimp to the pan. Toss to coat for 1–2 minutes.Finish & serve
Sprinkle with parsley and red pepper flakes. Serve immediately.
🍽 Serving Suggestions
Over rice, pasta, or orzo
With crusty bread for dipping
Alongside steamed vegetables or a fresh salad
Inside tacos or lettuce wraps
❓ Q & A – Common Questions
Q: Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking to avoid excess water.
Q: What size shrimp works best?
Large or jumbo shrimp (16–20 count) are ideal—they stay juicy and don’t overcook easily.
Q: How do I know shrimp are done?
Shrimp are done when they turn pink, curl into a “C” shape, and are opaque.
Overcooked shrimp curl tightly into an “O” shape.
Q: Can I make it dairy-free?
Yes. Replace butter with olive oil or vegan butter.
Q: Can I add vegetables?
Absolutely. Try:
Spinach (stir in at the end)
Asparagus
Zucchini
Cherry tomatoes
Q: Is this recipe spicy?
Mild by default. Add more red pepper flakes or a pinch of cayenne for heat.
Q: Can I meal-prep this?
It’s best fresh, but leftovers keep up to 2 days in the fridge. Reheat gently to avoid rubbery shrimp.
Q: Can I bake instead of pan-fry?
Yes. Bake at 400°F (200°C) for 8–10 minutes, then toss with the lemon garlic butter sauce.
