Lemon Garlic Butter Shrimp
Buttery, garlicky, bright lemon sauce coats plump shrimp in about 20 minutes — and you probably have most of the ingredients in your fridge right now.
Equipment
- 12-inch skillet
- Paper towels
- Wooden spoon or silicone spatula
- Microplane or Zester
- Small Bowl
Ingredients
For the Shrimp
- 1 lb large shrimp (21-25 count), peeled and deveined
- 1/2 tsp smoked paprika
- to taste salt and black pepper
For the Garlic Butter Sauce
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 5-6 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1 large lemon, zested and juiced
- 2 tbsp fresh parsley, chopped
- 2 tbsp white wine or chicken broth (optional)
Instructions
- Pat the shrimp very dry with paper towels. Season with salt, black pepper, and smoked paprika.
- Heat the skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter; swirl until melted and shimmering.
- Sear the shrimp in a single layer for 1-2 minutes per side, until pink and lightly golden. Transfer to a plate; they will finish cooking in the sauce.
- Lower the heat to medium-low. Add the remaining 2 tablespoons butter; once melted, add the garlic and red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
- Pour in the white wine or broth and scrape up the browned bits. Let bubble for 30 seconds, then stir in the lemon zest and juice. Turn off the heat.
- Return the shrimp to the pan and toss gently in the sauce. Let them sit in the warm pan for about 1 minute.
- Scatter the parsley over everything, toss once more, and serve immediately.
Notes
The biggest secret is patting the shrimp completely dry before searing; wet shrimp steam and turn rubbery. Don't crowd the pan, and pull the shrimp out while they are slightly underdone — residual heat finishes the job. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a skillet. Freezing cooked shrimp is not recommended. For dairy-free, swap the butter for olive oil or plant-based butter. For a spicier version, double the red pepper flakes and add a pinch of cayenne. For kids, reduce the garlic to 3 cloves and skip the red pepper flakes.