Garlic Shrimp Butter Lemon (Printable)
Tender shrimp sautéed in garlic butter, finished with lemon juice and fresh parsley for a bright, savory taste.
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics
02 - 4 cloves garlic, finely minced
03 - 2 tbsp fresh parsley, chopped
→ Sauce & Seasonings
04 - 3 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 1/4 tsp crushed red pepper flakes (optional)
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
09 - 1 tbsp lemon juice (from 1/2 lemon)
10 - Zest of 1/2 lemon
→ Garnish
11 - Lemon wedges (optional)
12 - Additional chopped parsley (optional)
# How to Make:
01 - Pat the shrimp dry using paper towels, then season evenly with salt and black pepper.
02 - Warm olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
03 - Add shrimp in a single layer and cook undisturbed for 1 to 2 minutes until they turn pink on the cooked side.
04 - Turn shrimp over, add minced garlic and red pepper flakes if using, then cook for another 1 to 2 minutes, stirring frequently, until shrimp are opaque and fully cooked.
05 - Stir in remaining butter, lemon juice, and lemon zest; toss shrimp to coat thoroughly.
06 - Remove skillet from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges.
# Expert Tips:
01 -
- It's ready in under 20 minutes, which means you can feed people something restaurant-quality on a Tuesday night.
- The butter and garlic sauce is so good that you'll find yourself making it again just to have an excuse to soak bread in it.
- You look like you know what you're doing in the kitchen, even if this is your first time.
02 -
- Overcooked shrimp turns into tiny, tough coins—the second they turn opaque, pull them off the heat, because they keep cooking in the pan.
- Don't skip patting the shrimp dry; that's the difference between a nice sear and shrimp that steams in their own moisture.
03 -
- Buy shrimp the day you're cooking them, or thaw them in the fridge overnight—it makes a real difference in texture.
- Keep all your ingredients prepped before you start cooking because everything happens fast, and you won't have time to chop garlic while shrimp is sizzling.