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There’s something magical about the sizzle of shrimp hitting a hot pan with garlic and butter. This Garlic Lemon Butter Shrimp recipe is elegant yet simple, perfect for busy weeknights. The combination of plump shrimp, rich butter, aromatic garlic, and zesty lemon creates a harmony of flavors that’s hard to beat.

Recipe Overview

Why You’ll Love This Garlic Lemon Butter Shrimp

Quick & Easy: Ready in 15-20 minutes with straightforward steps.
Perfect Flavor Balance: Rich butter and garlic balanced by bright lemon and a hint of heat.
Versatile Serving: Great over pasta, rice, or as an appetizer with crusty bread.
Fancy Without Fuss: Impressive enough for date nights or dinner parties.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined (21/25 count works perfectly)
3 tbsp unsalted butter, divided
1 tbsp olive oil
6 large garlic cloves, minced
120 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
Juice of 1 large lemon (about 3 tablespoons)
1 tsp lemon zest
¼ tsp red pepper flakes (adjust to taste)
2 tbsp fresh parsley, finely chopped
Salt and freshly ground black pepper to taste

Tools: Large skillet (preferably stainless steel or cast iron), microplane or zester, sharp knife, measuring spoons

Notes: Use high-quality ingredients for best results—fresh shrimp, real butter, and fresh lemon juice and zest make a difference. White wine adds complexity, but chicken broth can be substituted.

Nutrition (per serving)

Calories:	285 kcal
Protein:	24 g
Fat:	16 g
Carbs:	5 g
Fiber:	0.5 g

Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Choose the right shrimp. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. Frozen shrimp works perfectly—just make sure to thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry with paper towels before cooking to ensure a good sear.
Don’t skimp on the garlic. This recipe uses a generous amount of garlic because it mellows and sweetens as it cooks in the butter. Freshly minced garlic provides the best flavor—the pre-minced jarred kind just doesn’t deliver the same aromatic punch. The trick is to cook it just until fragrant without browning.
Use fresh lemon juice. Bottled lemon juice often has a metallic or preserved taste that can throw off the delicate balance of this dish. Freshly squeezed lemon juice provides brighter, cleaner flavor, and the zest adds essential citrus oils that really make the sauce sing.
Butter matters. I prefer unsalted butter so I can control the seasoning precisely. The butter emulsifies with the lemon juice and wine to create a luxurious, glossy sauce that clings beautifully to the shrimp. Don’t substitute with margarine or spread—the flavor and texture won’t be the same.

How to Make Garlic Lemon Butter Shrimp

Step 1: Start by prepping your shrimp. If they’re frozen, make sure they’re completely thawed and pat them very dry with paper towels—this is crucial for getting a nice sear rather than steaming them. Season the shrimp generously with salt and black pepper on both sides. Have all your other ingredients measured and ready to go since the cooking process moves quickly once you start.

Step 2: Heat a large skillet over medium-high heat. Add one tablespoon of butter and the olive oil. When the butter has melted and the foam subsides, the pan is hot enough. Carefully add the shrimp in a single layer, making sure not to overcrowd the pan—you might need to cook in two batches depending on your pan size. Sear for about 1-2 minutes per side until they turn pink and develop a light golden crust. They cook fast, so don’t walk away! Remove the shrimp to a plate and set aside.

Step 3: Reduce the heat to medium and add the remaining two tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Cook for about 30-60 seconds, stirring constantly, until the garlic becomes fragrant—you’ll notice that amazing aroma filling your kitchen. Be careful not to burn the garlic, as it can turn bitter very quickly.

Step 4: Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those browned bits are packed with flavor, so don’t let them go to waste! Let the sauce simmer for 2-3 minutes until it reduces by about half and becomes slightly thickened. You’ll notice the sharp alcohol smell fading, leaving behind a more concentrated, flavorful base.

Step 5: Return the cooked shrimp to the skillet along with any accumulated juices. Add the lemon zest and most of the chopped parsley (reserve some for garnish). Toss everything together to coat the shrimp in that glorious sauce and heat through for about 1 minute—just until the shrimp are warmed but not overcooked. The sauce should look glossy and lightly coat the back of a spoon.

Step 6: Taste the sauce and adjust seasoning with more salt, pepper, or lemon juice if needed. The balance should be rich from the butter, aromatic from the garlic, and bright from the lemon. Serve immediately garnished with the remaining fresh parsley and lemon wedges if desired. Honestly, it’s best enjoyed right away while the shrimp are tender and the sauce is piping hot.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freezing not recommended—shrimp can become rubbery upon thawing.
Reviving: Gently reheat on low with a splash of water or wine to refresh the sauce.

Serving Suggestions

Complementary Dishes

Creamy Parmesan Polenta — The soft, cheesy polenta provides a wonderful base that soaks up the delicious sauce beautifully, creating the perfect comforting bite.
Angel Hair Pasta — The delicate strands of pasta twirl perfectly around the shrimp and carry the light sauce in every forkful without overwhelming the dish.
Garlic Bread — Crusty, buttery garlic bread is practically mandatory for mopping up every last drop of that incredible lemon butter sauce from your plate.

Drinks

Crisp Sauvignon Blanc — The wine’s citrus notes and bright acidity mirror the lemon in the dish while cutting through the richness of the butter perfectly.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles cleanse the palate between bites while the lemon enhances the dish’s citrus notes.
Light-bodied Chardonnay — An unoaked Chardonnay complements the buttery sauce without overwhelming the delicate shrimp with oak flavors.

Something Sweet

Lemon Sorbet — The clean, bright finish of lemon sorbet continues the citrus theme while providing a refreshing, palate-cleansing end to the meal.
Vanilla Panna Cotta — The creamy, delicate vanilla flavor provides a lovely contrast to the garlicky, savory notes of the main course without being too heavy.
Almond Biscotti — The crunchy, nutty cookies pair wonderfully with coffee or dessert wine and provide a satisfying textural contrast after the tender shrimp.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery and tough when overcooked. They’re done as soon as they turn

Garlic Lemon Butter Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 3

Total Time 20 minutes

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Make this easy Garlic Lemon Butter Shrimp recipe in 20 minutes! Perfectly seared shrimp in a rich, lemony sauce. Serve over pasta or rice. Get the recipe now!

Ingredients

For the Shrimp:

450 g large raw shrimp (peeled and deveined (21/25 count works perfectly))
3 tbsp unsalted butter (divided)
1 tbsp olive oil
6 large cloves garlic (minced)
120 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
3 tbsp lemon juice
1 tsp lemon zest
0.25 tsp red pepper flakes (adjust to taste)
2 tbsp fresh parsley (finely chopped)
Salt and freshly ground black pepper (to taste)

Instructions

01
Start by prepping your shrimp. If they're frozen, make sure they're completely thawed and pat them very dry with paper towels—this is crucial for getting a nice sear rather than steaming them. Season the shrimp generously with salt and black pepper on both sides. Have all your other ingredients measured and ready to go since the cooking process moves quickly once you start.
02
Heat a large skillet over medium-high heat. Add one tablespoon of butter and the olive oil. When the butter has melted and the foam subsides, the pan is hot enough. Carefully add the shrimp in a single layer, making sure not to overcrowd the pan—you might need to cook in two batches depending on your pan size. Sear for about 1-2 minutes per side until they turn pink and develop a light golden crust. They cook fast, so don't walk away! Remove the shrimp to a plate and set aside.
03
Reduce the heat to medium and add the remaining two tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Cook for about 30-60 seconds, stirring constantly, until the garlic becomes fragrant—you'll notice that amazing aroma filling your kitchen. Be careful not to burn the garlic, as it can turn bitter very quickly.
04
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those browned bits are packed with flavor, so don't let them go to waste! Let the sauce simmer for 2-3 minutes until it reduces by about half and becomes slightly thickened. You'll notice the sharp alcohol smell fading, leaving behind a more concentrated, flavorful base.
05
Return the cooked shrimp to the skillet along with any accumulated juices. Add the lemon zest and most of the chopped parsley (reserve some for garnish). Toss everything together to coat the shrimp in that glorious sauce and heat through for about 1 minute—just until the shrimp are warmed but not overcooked. The sauce should look glossy and lightly coat the back of a spoon.
06
Taste the sauce and adjust seasoning with more salt, pepper, or lemon juice if needed. The balance should be rich from the butter, aromatic from the garlic, and bright from the lemon. Serve immediately garnished with the remaining fresh parsley and lemon wedges if desired. Honestly, it's best enjoyed right away while the shrimp are tender and the sauce is piping hot.