Lemon Garlic Butter Shrimp

There's something magical about the moment when shrimp hits a hot pan and the kitchen fills with the aroma of garlic and butter. I discovered this recipe on a weeknight when I had hungry guests arriving in thirty minutes and nothing thawed but a bag of shrimp. What started as improvisation became the dish I now make whenever I want to feel like I've created something restaurant-worthy in my own home.

I'll never forget the first time I nailed this dish. The shrimp were perfectly pink, the sauce had that silky richness from the butter, and my guests actually asked for the recipe. That's when I knew this wasn't just a weeknight scramble—it was something special worth perfecting.

Ingredients

• Large shrimp, peeled and deveined (1 lb or 450 g): Look for shrimp that still smell like the ocean, not ammonia. I always buy them from a reliable source because quality shrimp makes all the difference in this simple dish
• Salt and freshly ground black pepper: This is your base seasoning. Don't skip the fresh cracking—pre-ground loses its punch
• Unsalted butter (3 tbsp): The foundation of this sauce. I choose unsalted so I can control the salt level perfectly
• Olive oil (2 tbsp): This keeps the butter from browning too quickly while adding its own richness
• Large garlic cloves, minced (4): Fresh garlic only. Jarred garlic won't give you that sweet, caramelized flavor when cooked gently
• Lemon zest and fresh lemon juice: The brightness that makes this sauce sing. One lemon gives you both zest and juice perfectly
• Red pepper flakes (1/4 tsp, optional): A whisper of heat that rounds out the flavor without overpowering
• Fresh parsley and lemon wedges: The final touches that make this look as good as it tastes

Instructions

Get Everything Ready:

Pat your shrimp completely dry with paper towels—this is the secret to getting them to brown instead of steam. Season them generously with salt and pepper. Have your garlic minced, your lemon zested and juiced, and your parsley chopped. When the pan gets hot, everything moves quickly.

The Part Where Magic Happens:

Heat your large skillet over medium-high heat and add one tablespoon of butter with the olive oil. You'll know it's ready when the butter foams and smells nutty. Working quickly, lay your shrimp in a single layer. Don't move them for a minute—let them develop that beautiful golden color. After about one to two minutes per side, they'll turn from gray to that perfect opaque pink. This is done. Remove them to a plate.

Building the Sauce:

Reduce the heat to medium. Add your remaining butter and the minced garlic to the same skillet. This is where you listen and watch. You want the garlic to smell absolutely incredible, golden and fragrant, but you're watching carefully so it never browns—that would make it bitter. About one minute is perfect.

The Golden Moment:

Stir in your lemon zest, lemon juice, and red pepper flakes if you're using them. You'll hear a little sizzle and smell the brightness of the lemon cutting through the richness of the butter. Let it simmer for just one minute—that's enough time for the flavors to marry.

Bringing It All Together:

Return your shrimp and any juices that collected on the plate back into the skillet. Toss gently to coat every piece in that gorgeous sauce. This takes about one to two minutes, just long enough to warm the shrimp through. You don't want to overcook them or they'll become rubbery.

The Final Touch:

Remove from heat immediately. The residual heat will keep everything warm. Sprinkle with that fresh parsley and serve right away with lemon wedges. This dish waits for no one—it's best served the moment it's ready.

Save

This dish became my go-to when I wanted to prove to myself that I could cook something impressive quickly. Now whenever I make it, I'm reminded that sometimes the simplest dishes with just a few quality ingredients are the ones that taste like love.

Serving Ideas That Clicked

I've learned there are so many delicious ways to serve this shrimp. Over pasta, it becomes an elegant weeknight dinner where that sauce clings to every noodle. Over rice, it transforms into something almost like a stir-fry. With crusty bread, you get to soak up every last drop of that buttery lemon sauce—honestly, this might be my favorite way because nothing goes to waste.

When You're Missing Something

I've had times when I didn't have exactly what the recipe called for, and I learned that this dish is forgiving in the best way. Fresh basil or dill work beautifully instead of parsley if that's what you have. A tablespoon of heavy cream stirred in at the end adds richness that feels like a luxury. Sometimes I add a splash of white wine to the sauce for extra depth, though the lemon does beautifully on its own.

Why This Recipe Works

There's a reason this dish works so well—it's built on the principle that quality ingredients need minimal interference. The shrimp brings its own sweetness, the butter and lemon provide richness and brightness, and the garlic ties everything together. It's a lesson I keep coming back to in the kitchen: sometimes less really is more.

• Keep an eye on your heat—medium-high for searing the shrimp, medium for the sauce
• Taste the sauce before you add the shrimp back in and adjust the lemon juice or salt if needed
• This dish is best served immediately, but if you must make it ahead, cook everything separately and combine just before serving

Save

This lemon garlic butter shrimp has taught me that some of the best meals come together in the time it takes to set the table. It's proof that you don't need hours or complicated techniques to feed yourself and the people you care about beautifully.

Recipe FAQ

→ How do I prevent shrimp from overcooking?

Cook shrimp just until they turn pink and opaque, usually 1–2 minutes per side, to keep them tender and juicy.

→ Can I use frozen shrimp for this dish?

Yes, but make sure to fully thaw and pat them dry before cooking to avoid excess moisture in the skillet.

→ What can I serve alongside the shrimp?

Options like pasta, rice, or crusty bread work well to soak up the flavorful lemon-garlic butter sauce.

→ Is it possible to adjust the spiciness?

Absolutely, you can add or omit red pepper flakes based on your preferred heat level.

→ How do I get the best lemon flavor in the sauce?

Using both lemon zest and fresh lemon juice delivers a bright, fresh citrus aroma and taste.