Garlic Shrimp Butter Lemon

There's a Tuesday night I won't forget—my partner came home saying she'd had the worst day, and I knew exactly what to make. Twenty minutes later, the kitchen smelled like toasted garlic and butter, and she was already smiling before we even sat down. That's the magic of garlic shrimp: it feels fancy enough to rescue a bad day, but simple enough that you're not stressed while making it.

I learned this version at a friend's dinner party where everything felt effortless and delicious, and I spent the whole evening trying to figure out her secret. Turns out, there is none—it's just good butter, fresh garlic, and knowing exactly when to stop so the shrimp doesn't turn into rubber. Now it's my go-to when I want to cook for someone without overthinking it.

Ingredients

• Large shrimp (1 lb, peeled and deveined): Keep the tails on if you like holding them, take them off if you want to eat faster. Frozen works beautifully as long as you thaw them properly.
• Garlic (4 cloves, finely minced): This is where you can't cut corners—pre-minced garlic from a jar tastes like sadness, so spend the 30 seconds with a knife.
• Fresh parsley (2 tbsp, chopped): It brightens everything up at the end, but cilantro works too if that's what you love.
• Unsalted butter (3 tbsp) and olive oil (2 tbsp): The butter makes it taste like a real restaurant dish, the oil keeps it from burning—use both.
• Crushed red pepper flakes (1/4 tsp, optional): I use this because I like a whisper of heat, but leave it out if you're cooking for someone who doesn't.
• Sea salt (1/2 tsp) and black pepper (1/4 tsp): Taste as you go because the lemon also brings salt.
• Lemon juice and zest (from 1/2 lemon): Fresh lemon is non-negotiable here—it's the thing that makes people ask what you did.

Instructions

Get your shrimp ready:

Pat them completely dry with paper towels—this is the move that gets them golden instead of steamed. Season them with a pinch of salt and pepper while the pan heats up.

Start the heat:

Use a large skillet on medium-high heat and add the olive oil and 1 tablespoon of butter together. You'll know it's ready when the butter is foaming and smells nutty.

Sear the shrimp:

Lay them flat in a single layer and don't touch them for 1 to 2 minutes—let them get a little golden on the bottom. Flip them over and give the other side the same respect.

Add the aromatics:

Toss in your minced garlic and the red pepper flakes if you're using them. Stir constantly for about a minute so the garlic perfumes everything but doesn't brown and turn bitter.

Finish strong:

Add the remaining butter, the lemon juice, and zest, stirring gently until the shrimp are coated in this glossy, fragrant sauce. The moment they're opaque all the way through, you're done.

Serve it:

Take it off heat, scatter the fresh parsley on top, and serve immediately with lemon wedges on the side.

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I made this for my mom once and she actually asked me to write down the recipe, which felt like winning something. She was surprised it was so simple, and now she makes it all the time and tells people I taught her.

The Garlic-to-Butter Ratio Is Everything

I used to think butter and garlic were interchangeable across recipes, but this dish taught me they're not. The garlic here isn't shy—it's the whole point—and the butter carries it so the flavor spreads across the shrimp instead of burning your mouth. When you get that balance right, everything tastes like someone who actually cares made it.

Make It Your Own

Once you nail this basic version, you'll start seeing all the directions it can go. A splash of white wine after the garlic adds richness, a handful of cherry tomatoes at the end brings color and tang, or capers if you want something briny and surprising. The best part is that shrimp cooks so fast that experimenting doesn't require a bigger time commitment—it just requires paying attention.

What to Serve It With

The sauce is honestly the star here, so make sure you have something to soak it up. Pasta is the obvious choice, but I've served it over rice, with crusty bread for dunking, and even straight up in a bowl with just a fork. I once made it without thinking about sides and just gave everyone a piece of toast, and nobody complained.

• Linguine or angel hair pasta drinks up this sauce like it was made for each other.
• Crusty bread is your secret weapon for getting every last drop of garlic butter.
• Serve it as an appetizer in small portions if you want people to feel fancy.

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This dish tastes like you spent way more time and thought on it than you actually did, which is exactly why people keep asking you to make it. Make it tonight.

Recipe Help & Support

→ How do I prevent shrimp from overcooking?

Cook shrimp over medium-high heat just until pink and opaque, usually 1-2 minutes per side, to keep them tender.

→ Can I substitute fresh parsley with other herbs?

Cilantro can be used as a fresh alternative to parsley for a different flavor profile.

→ What type of pan is best for sautéing shrimp?

A large skillet, preferably non-stick or stainless steel, ensures even cooking and easy tossing.

→ Is it possible to make this dish dairy-free?

Substitute butter with plant-based alternatives or extra olive oil to maintain richness without dairy.

→ How can I add extra depth of flavor?

Adding a splash of white wine after sautéing garlic enhances the sauce with subtle acidity.