Shrimp Garlic Lemon Butter (Printable)
Tender shrimp cooked in garlic and lemon butter with fresh parsley, ideal for a light Mediterranean meal.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics
02 - 4 cloves garlic, finely minced
03 - 2 tbsp fresh parsley, chopped
→ Sauces & Fats
04 - 3 tbsp unsalted butter
05 - 2 tbsp olive oil
→ Seasonings
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp red pepper flakes (optional)
→ Acidity
09 - 1 tbsp lemon juice (from 1/2 lemon)
10 - Lemon wedges, for serving
# How To Cook:
01 - Pat shrimp dry using paper towels, then season evenly with salt and black pepper.
02 - Warm olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
03 - Add minced garlic and cook for 30 seconds until fragrant, avoiding browning.
04 - Place shrimp in a single layer and cook for 2 to 3 minutes until pink on one side; flip and cook for an additional 2 minutes until fully opaque.
05 - Incorporate lemon juice, remaining 1 tablespoon butter, and red pepper flakes if using. Cook for 1 minute while basting shrimp with the sauce.
06 - Remove skillet from heat, sprinkle with chopped parsley, and serve immediately alongside lemon wedges.
# Expert Tips:
01 -
- It comes together in under 20 minutes, which means you can actually pull this off on a Tuesday night without stress.
- The butter-lemon sauce is so good you'll find yourself scraping the pan with bread long after the shrimp is gone.
- It works as an elegant appetizer for guests or a quick weeknight dinner that feels like you tried.
02 -
- Shrimp go from perfectly cooked to rubbery in about 30 seconds, so set a timer and actually watch the pan instead of getting distracted checking your phone.
- Never skip drying the shrimp before they hit the pan, because moisture is the enemy of that golden crust you're trying to achieve.
- Overcrowding the skillet forces them to steam instead of sear, so if you're making this for more than four people, work in batches.
03 -
- If shrimp are frozen, thaw them completely in the refrigerator the night before rather than using quick-thaw methods, which can make them watery and sad.
- A tiny squeeze of fish sauce added at the very end adds depth nobody can identify but everyone feels, making people wonder what your secret ingredient is.