Lemon Garlic Butter Shrimp
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 1/3 cup butter, divided
- 4 cloves garlic, minced
- Juice of 1 lemon (about 2–3 tbsp)
- Zest of ½ lemon (optional for extra flavor)
- Salt and pepper, to taste
- ¼ tsp crushed red pepper flakes (optional for heat)
- 2 tbsp chopped fresh parsley (for garnish)
- Lemon wedges, for serving
Instructions
- Prepare the Shrimp
- Pat the shrimp dry with paper towels.
- Season lightly with salt and pepper on both sides.
- Cook the Shrimp
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add shrimp in a single layer (cook in batches if needed).
- Cook for about 1–2 minutes per side, until pink and opaque.
- Remove shrimp from the skillet and set aside.
- Make the Lemon Garlic Butter Sauce
- Reduce heat to medium.
- In the same skillet, melt the remaining 3 tablespoons of butter.
- Add the garlic and crushed red pepper flakes (if using). Sauté for 30 seconds, until fragrant (don’t let the garlic brown).
- Stir in the lemon juice and zest, scraping up any browned bits from the pan.
- Combine and Finish
- Return shrimp to the skillet and toss to coat in the sauce.
- Cook another minute or two, just to heat through and soak up the flavors.
- Taste and adjust seasoning (add a little extra lemon juice or butter if desired).
- Serve
- Sprinkle with chopped parsley and serve immediately.
- Garnish with lemon wedges on the side.
Serving Suggestions
Serve over:
- Steamed rice or pasta
- Garlic mashed potatoes
- Zucchini noodles or cauliflower rice (for low-carb)
- With crusty bread to soak up the sauce
Tips
- Use fresh shrimp if possible for the best texture.
- Don’t overcook the shrimp — they only need a couple of minutes per side.
- Add a splash of white wine or chicken broth for extra depth in the sauce.