Lemon Garlic Butter Shrimp

When you need a meal that looks incredibly impressive but takes almost zero effort, this Lemon Garlic Butter Shrimp is the ultimate ace up your sleeve. It features plump, perfectly seared shrimp swimming in a sauce so rich and flavorful, you will want an entire loaf of crusty bread just to soak up every last drop.

Love this? You should also try our Honey Sriracha Glazed Meatballs!

Why You’ll Love This Recipe

• Insanely Fast: From fridge to table, this entire recipe takes exactly 15 minutes. Shrimp cooks incredibly quickly!
• Elegant yet Easy: It has the flavor profile of a $30 dish at a high-end seafood restaurant, but uses basic pantry staples.
• Versatile: Serve it over a bed of angel hair pasta, alongside roasted asparagus, or piled on top of fluffy mashed potatoes.

The Secret to Perfect Shrimp

There are two massive mistakes people make when cooking shrimp at home. First, they cook it wet. You must pat the raw shrimp completely dry with paper towels before seasoning them; otherwise, they will steam instead of sear, and you won’t get those beautiful caramelized edges. Second, they overcook it! Shrimp cooks in a matter of seconds. The moment it curls into a loose “C” shape and turns opaque pink, it is done. If it curls tightly into an “O” shape, it is overcooked and will taste like rubber. Remove the pan from the heat the second they are done!

Lemon Garlic Butter Shrimp

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1.5 lbs Large raw shrimp, peeled and deveined (tails on or off)
• 1 tbsp Olive oil
• 4 tbsp Unsalted butter, divided
• 4 cloves Garlic, minced
• 1/4 cup Chicken broth (or dry white wine)
• 1 large Lemon, juiced and zested
• 1/4 cup Fresh parsley, finely chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Red pepper flakes (optional)

Method

 

Main

1. Pat the peeled shrimp completely dry with paper towels, then season evenly with the salt and black pepper.
2. Heat the olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium-high heat until shimmering.
3. Add the shrimp in a single layer. Sear without touching them for 1-2 minutes until the bottoms are pink and golden. Flip the shrimp and cook for 1 more minute.
4. Reduce the heat to medium. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
5. Pour in the chicken broth and lemon juice to deglaze the pan, scraping up any browned bits from the bottom.
6. Remove the skillet from the heat. Stir in the remaining 3 tablespoons of butter, lemon zest, and chopped parsley until the butter melts into a rich, glossy sauce.
7. Toss the shrimp in the sauce and serve immediately over pasta, rice, or with crusty bread!