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Garlic Butter Shrimp Skillet with Lemon Sauce
Make a quick garlic butter shrimp skillet finished with bright lemon sauce in under 20 minutes—perfect for weeknight dinners.
Garlic Butter Shrimp Skillet with Lemon is a quick-cooking seafood entrée that features large shrimp sautéed in a mixture of melted butter, fresh garlic, and zesty lemon juice, then finished with a sprinkle of parsley and cracked black pepper. The dish balances rich, savory notes from the butter and garlic with bright citrus acidity, creating a well-rounded flavor profile that complements the natural sweetness of the shrimp. Prepared entirely in a single skillet, it requires minimal prep time and cleanup, making it popular for weeknight dinners, light lunches, or as a centerpiece for casual gatherings when a fast yet elegant main course is desired.
Garlic Butter Shrimp Skillet with Lemon Sauce
Ready in under 15 minutes, this flexible shrimp dish can be heaped over pasta, folded into tacos, or served straight from the skillet with crusty bread. The beginner-friendly method delivers restaurant-level results, making it a reliable option whenever you need an impressive meal on short notice.
Prep Time
10 minutes
10 minutes
Cook Time
7 minutes
7 minutes
Total Time
17 minutes
17 minutes
Ingredients
Large shrimp, peeled and deveined (1½ lb / about 700 g)
- Unsalted butter (3 tbsp)
- Extra-virgin olive oil (1 tbsp)
- Garlic, minced (5 cloves)
- Fresh lemon juice (2 tbsp)
- Lemon zest (1 tsp)
- Low-sodium chicken broth —or dry white wine, for extra depth— (¼ cup)
- Fresh flat-leaf parsley, finely chopped (2 tbsp)
- Kosher salt (½ tsp, or to taste)
- Freshly ground black pepper (¼ tsp, or to taste)
- Crushed red pepper flakes (¼ tsp, optional for gentle heat)
- Lemon wedges, for serving (from 1–2 lemons, optional)
- Finely grated Parmesan cheese (1–2 tbsp, optional finishing touch)
Method
Pat the shrimp dry with paper towels
- Season the shrimp with salt, black pepper, and paprika
- Melt half of the butter with olive oil in a large skillet over medium-high heat
- Add the minced garlic to the skillet
- Cook the garlic until fragrant, about 30 seconds
- Place the seasoned shrimp in the skillet in a single layer
- Cook the shrimp for about 2 minutes without stirring
- Flip each shrimp with tongs
- Cook the second side for 1 to 2 minutes until the shrimp turn opaque and pink
- Pour chicken broth into the skillet
- Squeeze fresh lemon juice into the broth
- Scrape the browned bits from the skillet bottom with a wooden spoon
- Add the remaining butter to the skillet
- Stir until the butter melts and the sauce slightly thickens
- Zest the lemon directly over the shrimp
- Sprinkle chopped fresh parsley over the skillet
- Remove the skillet from the heat
- Transfer the shrimp and sauce to serving plates
- Serve immediately with extra lemon wedges if desired
Nutrition (whole recipe)
Calories
1060 kcal Protein
143 g Fat
52 g Carbs
8 g Fiber
1 g Sugar
1 g
1060 kcal Protein
143 g Fat
52 g Carbs
8 g Fiber
1 g Sugar
1 g
Notes
For extra-juicy, springy shrimp, toss them 15 minutes ahead with ½ tsp kosher salt and a pinch of baking soda, then blot dry before cooking—this quick “brine” helps them stay plump under high heat. If you like a touch of heat, bloom ¼ tsp red-pepper flakes in the melted butter for 30 seconds before the shrimp go in; the gentle spice sharpens the lemon and keeps the sauce from tasting flat.
why this recipe
The allure of a garlic butter shrimp skillet lies in its effortless elegance: plump shrimp bathe in a silky cloak of browned butter, fragrant garlic, and bright lemon juice, creating layers of richness and zest in under twenty minutes. Each bite delivers a restaurant-quality balance of savory depth and citrus lift, yet the method demands little more than a single pan and a handful of everyday ingredients. Whether you’re elevating a weeknight dinner or impressing last-minute guests, this dish proves that minimal prep can yield maximum flavor, leaving you with fewer dishes to wash and a kitchen perfumed by warm, toasty garlic.
FAQs
FAQ acf
Frequently Asked Questions
Can I use frozen shrimp for this recipe, and if so, what’s the best way to thaw them safely?
Yes—frozen shrimp work perfectly. Thaw them overnight in the refrigerator (still in their bag, set inside a bowl), or for a quick thaw place them in a colander and run cold water over them for 5–7 minutes, gently separating any clumps; once flexible, pat very dry before seasoning so they sear instead of steaming.
How should I store and reheat leftovers so the shrimp stay tender?
Refrigerate cooled shrimp and sauce in an airtight container for up to 2 days; longer storage can make the shrimp rubbery. To reheat, warm them in a skillet over low heat with a spoonful of water or broth just until the shrimp are heated through (1–2 minutes), or microwave at 50 % power in 20-second bursts, stirring once—avoid high heat, which quickly overcooks seafood.
Can I make this recipe dairy-free, and what can I use instead of butter?
Yes—swap the butter for an equal amount of a neutral-tasting dairy-free alternative such as refined coconut oil, avocado oil, or a good-quality vegan “plant butter.” Use 2 Tbsp oil for sautéing and whisk in another tablespoon at the end to mimic butter’s silkiness; the garlic, lemon, and parsley flavors will remain vibrant.