Lemon Garlic Butter Shrimp

5 from 7 votes

Lemon Garlic Butter Shrimp

This Lemon Garlic Butter Shrimp recipe is super quick and easy to make, and takes only a few simple ingredients. Juicy shrimp and the most delicious garlic butter sauce, all ready in less than 15 minutes. Perfect for a fast weeknight dinner or appetizer.

Prep Time5

Cook Time6

Course: Appetizer, Dinner, Lunch

Cuisine: American

Keyword: easy garlic butter shrimp, garlic butter sauce, shrimp

Servings:

Calories: 268kcal

Author: Lora

Equipment

1 large saute pan

Ingredients

1 pound shrimp large or jumbo, shelled + deveined
4 Tablespoons butter unsalted
2 tablespoons olive oil
3 tablespoons lemon juice freshly squeezed
¼ teaspoon salt or to taste
4-6 cloves garlic minced, more to your taste
½ teaspoon red pepper flakes
¼ cup fresh parsley chopped

Instructions

Shrimp: If shrimp frozen, defrost in cold (not warm or hot) water for 15-20 minutes. Drain and pat dry with paper towels before cooking. Make sure they are completely defrosted.
Heat pan: Heat your saute' pan on medium-high heat. If you're using a cast-iron skillet, medium heat may be hot enough to work with this recipe.
Add butter: Melt the butter.
Add oil: Once it's almost melted, add in the oil. If you do not want to use olive oil, you could cook the shrimp in just butter. It's up to you! Add in fresh lemon juice.
Season: Add in the salt and pepper. If using lemon slices, add them in. Add in crushed red pepper flakes, if using.
Add garlic: As soon as the butter and oil is simmering, add in the garlic and some fresh parsley (reserving some for serving).
Saute shrimp on one side: Add shrimp in a single layer keeping them separated so they cook evenly, and cook for 2 to 3 minutes until the shrimp turns pink.
Flip shrimp: Use a spatula to flip over the shrimp, and baste with the garlic sauce. Cook for 1-2 more minutes, or until turns pink and starts to start to curl into a "C" shape. Remove immediately from heat when other side is cooked, or it will get chewy.
Serve: Plate up and serve shrimp with the garlic butter sauce, a sprinkle of fresh chopped parsley, and lemon wedges.

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