Garlic Lemon Shrimp (Crispy in 15 Minutes)
Crispy, garlicky lemon shrimp ready in 15 minutes and not a rubbery bite in sight. One skillet, high heat, and a brown butter finish make this the quick weeknight dinner you'll make on repeat. Gluten-free and low-carb.
Equipment
- Large Skillet (12-inch)
- Tongs
- Microplane
- Paper towels
Ingredients
Shrimp and Seasoning
- 1 lb large shrimp (21-25 count), peeled and deveined
- to taste flaky salt and black pepper
Garlic Butter Sauce
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 lemon (zest and juice)
- 1/4 tsp red pepper flakes (optional)
Garnish
- 2 tbsp flat-leaf parsley, chopped
- extra flaky salt
- lemon wedges for serving
Instructions
- Dry the shrimp: Lay peeled shrimp on a paper towel-lined plate. Pat tops very dry with more paper towels, pressing gently. Season generously with flaky salt and pepper. The shrimp should look matte, not shiny.
- Heat the skillet: Place skillet over medium-high heat for 2 minutes. Add 1 tablespoon butter and let it melt and foam until the foam subsides — that's when it's hot enough.
- Sear the shrimp: Arrange shrimp in a single layer (don't crowd). Cook 90 seconds without moving until edges are golden. Flip with tongs and cook another 90 seconds. You want deep golden-brown spots.
- Add garlic and zest: Reduce heat to medium-low. Push shrimp to one side. Add remaining 2 tablespoons butter, minced garlic, and lemon zest. Stir into butter for 30 seconds until fragrant. If garlic browns too fast, remove pan from heat briefly.
- Finish with lemon and parsley: Toss shrimp into garlic butter. Squeeze juice of half a lemon over top. Sprinkle half the parsley. Stir for 15 seconds to coat evenly.
- Serve immediately: Transfer shrimp and all garlic butter sauce to a platter. Top with remaining parsley, extra flaky salt, and lemon wedges. Place parsley in small clusters for a styled look.
Notes
Storage & Reheating: Cooked shrimp keep in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of lemon juice or water. Don't microwave — it makes the shrimp tough. Not recommended for freezing after cooking.
Make-ahead tip: Prep all ingredients (peel shrimp, mince garlic, zest lemon) ahead of time for a 10-minute cook the night of.
Dairy-free: Replace butter with 3 tbsp good olive oil. Sauce won't be as rich but still delicious.
Pasta version: Toss with 8 oz cooked linguine and a splash of pasta water. Finish with Parmesan and extra lemon zest.
Make-ahead tip: Prep all ingredients (peel shrimp, mince garlic, zest lemon) ahead of time for a 10-minute cook the night of.
Dairy-free: Replace butter with 3 tbsp good olive oil. Sauce won't be as rich but still delicious.
Pasta version: Toss with 8 oz cooked linguine and a splash of pasta water. Finish with Parmesan and extra lemon zest.