This Garlic Butter Lemon Shrimp dish is a quick and tasty treat! Juicy shrimp are cooked in rich garlic butter and zesty lemon juice, making them super flavorful.
You’ll love how fast this comes together. I always make extra so I can enjoy them by themselves or toss them on pasta! Quick meals can be fancy, right? 🦐🍋
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal for this recipe. You can also use frozen shrimp; just thaw them overnight in the fridge. If you’re looking for a vegetarian alternative, try using mushrooms, which can provide a nice texture.
Butter: Unsalted butter is best for controlling the saltiness. If you prefer a lighter option, you can substitute it with olive oil or a plant-based butter. When I’m feeling adventurous, I like using garlic-infused oil for added flavor!
Garlic: Fresh garlic gives the best taste, but garlic powder can be a quick substitute if you’re in a pinch—about 1/8 teaspoon per clove. However, fresh is always my favorite for that punchy flavor.
Lemon Juice & Zest: Fresh lemon juice always beats bottled. You can use lime juice as a substitute if you need a different citrus flavor, which works surprisingly well with shrimp!
Crushed Red Pepper Flakes: Adjust the heat to your liking. For milder flavor, omit them or use paprika for a touch of color without too much heat. I often skip this when cooking for kids!
How Can I Cook Shrimp Perfectly Without Overcooking?
Cooking shrimp can be tricky because they overcook quickly. Here are some simple tips to get it right:
- Ensure shrimp are completely thawed and patted dry. This helps them cook evenly and get a nice sear.
- Cook shrimp on medium-high heat in a single layer. This ensures even cooking and a nice golden color.
- Keep a close eye on them! They cook in just 2-3 minutes until they turn pink and opaque. Remove them from heat as soon as they are done.
- Let residual heat finish cooking them off—better to undercook slightly than overcook. You can always add them back to the sauce to warm through before serving!
How to Make Garlic Butter Lemon Shrimp
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off as preferred)
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (optional, for color and mild smoky flavor)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Time Needed
This delicious dish can be ready in about 15 minutes! You’ll spend around 5 minutes on prep and about 10 minutes cooking. Perfect for a quick weeknight dinner or an impressive dish for guests!
Step-by-Step Instructions:
1. Prep the Shrimp:
Start by rinsing the shrimp under cold water, then pat them dry with paper towels. This step is super important—it helps the shrimp sear nicely when you cook them. Once they’re dry, season the shrimp on both sides with salt, pepper, and the smoked paprika if you’re using it.
2. Heat the Pan:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Let it get hot until the butter is melted and bubbling gently, which shouldn’t take long—just a minute or two. You want it sizzling, but not burning.
3. Cook the Shrimp:
Add the shrimp to the skillet in a single layer to avoid steaming them. Let them cook for about 2 minutes without moving them, until the bottoms turn pink and slightly golden. Flipping them too soon can prevent that nice sear!
4. Add Flavor:
Now it’s time to flip the shrimp! They should be perfectly pink now. Add the minced garlic and crushed red pepper flakes to the pan. Cook for another 1-2 minutes, stirring occasionally to keep the garlic from burning. The shrimp should be opaque all the way through when done.
5. Create the Sauce:
Reduce the heat to low. Add the remaining 2 tablespoons of butter, the lemon juice, and the lemon zest to the skillet. Stir gently to combine everything. The butter should melt, creating a lovely sauce that coats the shrimp.
6. Final Touches:
Sprinkle the fresh parsley over the shrimp and give it a final stir to mix everything nicely. You can taste the sauce and adjust seasoning with more salt or pepper, if needed.
7. Serve Up:
Serve your Garlic Butter Lemon Shrimp immediately while it’s warm. Be sure to add lemon wedges on the side for an extra burst of freshness. This dish pairs wonderfully over rice, pasta, or with crusty bread to soak up the delicious garlic lemon butter sauce!
Enjoy your quick, flavorful Garlic Butter Lemon Shrimp!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely in the fridge overnight or under cold running water before cooking to ensure even cooking and the best texture.
How Can I Make This Recipe Spicier?
If you like a kick, add more crushed red pepper flakes or a pinch of cayenne pepper while cooking. You can also drizzle some hot sauce over the shrimp right before serving for extra heat!
What’s the Best Way to Store Leftovers?
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp in a skillet over low heat, adding a splash of water or lemon juice to keep them moist.
Can I Use a Different Type of Oil Instead of Olive Oil?
Absolutely! You can substitute olive oil with avocado oil, coconut oil, or even vegetable oil. Each will bring a slightly different flavor, but they all work well in this dish.
