I can never resist juicy shrimp coated in silky lemon garlic butter, especially when it looks this impressive in just 10 minutes. This is the fast, flavorful dinner I make when I want something simple that still feels special.

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I’m obsessed with this lemon garlic butter shrimp because it tastes like I tried way harder than I did. Juicy shrimp, fresh lemon juice, that rich buttery bite, and a little garlicky punch in every single forkful.

It’s bright, savory, messy in the best way, and honestly the kind of dinner I want when I’m hungry now, not an hour from now. And it feels just as right for a random Tuesday as it does for a date night at home.

But the real win? I never get bored of that lemony, buttery sauce.

Straight-up craveable. No fuss.

Just really good shrimp.

Ingredients

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Shrimp brings the protein and cooks fast, so dinner doesn’t drag.
Salt wakes everything up without making it taste “salty.
”
Black pepper adds a little bite, nothing too bossy.
Butter makes the sauce rich, glossy, and totally spoon-worthy.
Olive oil keeps the butter from feeling too heavy.
Garlic is the big cozy flavor, and honestly, the best smell.
Lemon juice cuts through the richness and keeps it bright.
Lemon zest adds that fresh, sunny kick you’ll notice right away.
Red pepper flakes bring gentle heat, if you’re into that.
Parsley makes it fresh and pretty, not just brown and buttery.
Plus lemon wedges let everyone add extra zing at the table.
Basically, it’s simple, buttery, garlicky shrimp that still feels light.

Ingredient Quantities

1 pound large shrimp, peeled and deveined (tail on or off), thawed if frozen

Salt, to taste (about 1/2 teaspoon)

Freshly ground black pepper, to taste (about 1/4 teaspoon)

3 tablespoons unsalted butter

1 tablespoon olive oil

3 to 4 garlic cloves, minced

2 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest

1/4 teaspoon red pepper flakes, optional

2 tablespoons fresh parsley, chopped

Lemon wedges, for serving

How to Make this

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1. Pat shrimp dry with paper towels and season with salt and black pepper.

2. Heat a large skillet over medium-high heat and add the butter and olive oil.

3. When butter is melted and foamy, add minced garlic and red pepper flakes if using, and cook 30 to 45 seconds until fragrant.

4. Add shrimp in a single layer and cook 1 to 2 minutes per side for large shrimp, until pink and opaque.

5. Pour in fresh lemon juice and add lemon zest, stirring to coat the shrimp and deglaze the pan.

6. Taste and adjust seasoning with more salt and pepper if needed.

7. Stir in chopped parsley and remove the skillet from heat.

8. Transfer shrimp to a serving plate, spoon any pan sauce over the top, and serve with lemon wedges.

Equipment Needed

1. Large skillet or sauté pan
2. Tongs or spatula
3. Cutting board
4. Chef knife
5. Kitchen towel or paper towels
6. Measuring spoons and measuring cup
7. Microplane or zester and citrus juicer or reamer
8. Serving plate and spoon for pan sauce

FAQ

How long do I cook the shrimp and how will I know when they are done? Cook 1 to 2 minutes per side over medium-high heat until pink and opaque with a slight curl; total cook time is about 4 minutes depending on size.

How do I avoid overcooking the shrimp? Use high heat and watch closely so they just turn opaque and curl slightly; remove from the pan immediately and toss with the sauce to finish.

Can I use frozen shrimp? Yes. Thaw fully in the refrigerator or under cold running water, pat very dry to remove excess moisture, then season and cook as directed.

Can I substitute the butter or olive oil? Yes. Use all olive oil for a dairy free version or a neutral oil like avocado oil; for richer flavor, a mix of butter and oil works best.

How should I store leftovers and how do I reheat them? Refrigerate in an airtight container up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth, or briefly in the microwave to avoid toughness.

What should I serve with this shrimp and how can I change the spice level? Serve over pasta, rice, crusty bread, or a salad. Reduce or omit red pepper flakes to lower heat, or add more for extra kick; a squeeze of lemon brightens the flavor.

Lemon Garlic Butter Shrimp Recipe Substitutions and Variations

Unsalted butter: use 3 tablespoons ghee or clarified butter for a similar richness, or 3 tablespoons neutral oil (avocado or light olive) for a dairy free option.
Olive oil: substitute 1 tablespoon avocado oil or grapeseed oil for high heat, or 1 tablespoon melted butter for extra flavor.
Fresh lemon juice: replace with 1 to 1 1/2 tablespoons white wine vinegar or 2 tablespoons bottled lemon juice if fresh is unavailable.
Fresh parsley: swap for 2 tablespoons chopped cilantro or chives, or 1 tablespoon dried parsley (add at the end) if fresh herbs are not on hand.

Pro Tips

– Pat the shrimp very dry and season just before cooking. Moisture and early salting make steaming more likely, which keeps you from getting that nice sear and caramelization.

– Cook in a hot, roomy skillet so each shrimp touches the pan. If they are crowded, they will steam instead of browning and you will lose flavor and texture.

– Watch the garlic. Add it only after the butter is hot and cook it very briefly until fragrant. Burnt garlic turns bitter and will ruin the sauce.

– Finish with lemon juice off the heat and taste as you go. Acid brightens the dish fast, so add it gradually to avoid overpowering the buttery pan sauce.

– Let the shrimp rest for a minute after plating so carryover heat evens out. Spoon the glossy pan juices over the top right before serving for the best texture and shine.

Lemon Garlic Butter Shrimp Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

218

kcal

Equipment: 1. Large skillet or sauté pan
2. Tongs or spatula
3. Cutting board
4. Chef knife
5. Kitchen towel or paper towels
6. Measuring spoons and measuring cup
7. Microplane or zester and citrus juicer or reamer
8. Serving plate and spoon for pan sauce

Ingredients

1 pound large shrimp, peeled and deveined (tail on or off), thawed if frozen
Salt, to taste (about 1/2 teaspoon)
Freshly ground black pepper, to taste (about 1/4 teaspoon)
3 tablespoons unsalted butter
1 tablespoon olive oil
3 to 4 garlic cloves, minced
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes, optional
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving

Directions

Pat shrimp dry with paper towels and season with salt and black pepper.
Heat a large skillet over medium-high heat and add the butter and olive oil.
When butter is melted and foamy, add minced garlic and red pepper flakes if using, and cook 30 to 45 seconds until fragrant.
Add shrimp in a single layer and cook 1 to 2 minutes per side for large shrimp, until pink and opaque.
Pour in fresh lemon juice and add lemon zest, stirring to coat the shrimp and deglaze the pan.
Taste and adjust seasoning with more salt and pepper if needed.
Stir in chopped parsley and remove the skillet from heat.
Transfer shrimp to a serving plate, spoon any pan sauce over the top, and serve with lemon wedges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.