Lemon Garlic Butter Shrimp (Super Fast!)

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This Lemon Garlic Butter Shrimp Recipe It’s just as perfect for a date night or weeknight because it feels fancy, but it’s also incredibly quick and easy.Cooking shrimp this way is very similar to what I use fried scallops, which infuses buttery, garlicky goodness into every bite.Serve it on your favorite pasta, or a healthier option, at Zucchini Noodles or Cauliflower Fried Rice.

Lemon Garlic Shrimp Toppings

This section explains how to choose the best ingredients for the lemon garlic butter shrimp, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

shrimp:

Of course, the star of our lemon garlic butter shrimp recipe is the shrimp! Here are some tips for choosing the best variety:

• size – The cooking times below assume large shrimp, which are usually marked 31/40 at the store. This means about 31-40 shrimp per pound. You can use other sizes for this recipe, but the cooking time will vary.
• raw – Look for raw shrimp; it should be grey and translucent, not pink and opaque. The pink shrimp is already cooked, so if you cook it again, it will become springy.
• peeled and gutted – Shrimp needs to be peeled and gutted before cooking, you can make your own or buy ready-to-go skinned and gutted.
• Tail – If possible, buy shrimp with tails and leave the tails on to lock in more flavor while cooking.
• fresh or frozen – Either one is fine. If you buy frozen shrimp, let it thaw before you start the recipe.

Other ingredients:

• butter – Use unsalted butter as it is easier to adjust the saltiness of the dish. People who are lactose sensitive can use ghee or butter substitutes.
• lemon juice -I recommend using fresh lemon juice for this recipe as it’s a big ingredient, but you can also use bottled For convenience.
• garlic – Use fresh for best flavor or shock For convenience. In a pinch, you can substitute a teaspoon of garlic powder for fresh minced garlic, but the strength is not the same.
• fresh parsley – I usually use curly parsley, but you can use curly or flat-leaf parsley. Other light herbs, such as dill or chives, also work well.
• spices – red pepper flakes, sea salt (or kosher salt), and black pepper.Feel free to add other spices like paprika or even if you wish Italian seasoning.
• olive oil – Since butter is not suitable for high heat cooking, I don’t like to fry the shrimp in butter all the time, but fry them in olive oil first and then add the butter last. Avocado oil is also great for frying.

TIP: Make a difference by using different compound butter combinations!

I have many options Compound butter is here.

How to Make Garlic Butter Shrimp

This section shows how to make lemon garlic shrimp, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Make garlic butter. In a small bowl, mash butter, lemon juice, garlic, parsley, and red pepper flakes.

hint: It’s okay if the lemon juice isn’t fully incorporated. Anyway, the butter will melt later.

2. Season the shrimp. Pat the shrimp dry with paper towels and season with salt and pepper. (You can add other spices here if you like!)

3. Fry the shrimp on the side. hot oil in medium cast iron skillet Over medium fire. (Any medium to large skillet will do, but cast iron will give you a nice searing sensation. If your skillet doesn’t conduct heat like cast iron, you may need to use medium-high heat.) Add a layer of shrimp and cook a few minute.
4. Flip and add garlic butter. Flip the shrimp. Immediately add the garlic butter to the pan around the shrimp. Grill the shrimp, buttering it as it melts, until it’s opaque.

5. Serve. Season with more salt and pepper if needed. Serve the shrimp with a garlic butter sauce, lemon wedges, and a little chopped parsley.

Tips for the Best Garlic Butter Shrimp

I have some tips for making the BEST Garlic Butter Shrimp Recipe!

• Use high-quality raw materials. Since butter mixtures are made from just a few simple ingredients, make sure to use high-quality ingredients to make them shine. That means fresh lemon juice, fresh garlic, grass-fed butter (if you can), and the best shrimp you can buy.
• Do not move the shrimp. While the shrimp is cooking, do not stir. Instead, cook without touching so it browns properly.
• Do not overcook. The shrimp cooks quickly and when it is overcooked, it becomes springy. It only takes a few minutes on each side.

Storage Instructions

• Shop: Keep lemon and garlic shrimp in the refrigerator for 2-3 days.
• Reheat: Reheat the shrimp in the hot pan for a few minutes until hot, adding some more garlic butter if possible. Be careful not to overcook or the shrimp will become springy. For the same reason, microwave ovens are not recommended.
• freeze: Let the shrimp come back to room temperature and chill in the refrigerator. Once cool, place shrimp in a single layer on a parchment-lined baking sheet. Freeze for a final 20 minutes until the shrimp begin to firm, then transfer to a freezer bag, squeeze out excess air, and place back in the freezer. Frozen cooked shrimp are best kept for 2-3 months. Thaw overnight in the refrigerator before reheating.

What to Serve with Garlic Butter Shrimp

Shrimp recipes like this pair well with vegetables for a healthy meal, but you can add starch if you like. Here are some vegetable combinations for you to try:

Easier Seafood Recipes

If You Like This Lemon Garlic Shrimp Recipe, You May Like Some Others Too Healthy Seafood Recipes:

Lemon Garlic Butter Shrimp Recipe

This easy lemon garlic butter shrimp recipe combines juicy shrimp with an easy garlic butter sauce and it’s ready in just 10 minutes. It’s perfect for weeknights and date nights!

Prepare: 5 minute

Cook: 5 minute

All: 10 minute

Serving Size: 4 (Adjust the scale recipe)

Recipe Videos

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raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. In a small bowl, mash butter, lemon juice, garlic, parsley, and red pepper flakes. (The lemon juice may not be fully blended, which is fine.) Set aside.

2. Pat the shrimp dry with paper towels. Season with salt and pepper.

3. Heat olive oil in a pan medium cast iron skillet Heat over medium heat until shimmering. Keep garlic herb butter nearby.

4. Add shrimp in a single layer. Cook, without moving, for 1-2 minutes, until the bottom is browned.

5. Flip the shrimp and immediately add the garlic herb butter diced to the pan around the shrimp. Fry the shrimp for an additional 1-2 minutes, occasionally basting with butter, until the butter is melted and the shrimp are opaque.

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recipe notes

Serving Size: 1/4 pound shrimp, or 1/4 of the entire recipe

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 219

fat 16.2 grams

protein 15.8 grams

total carbohydrates 2.5 grams

net carbs 2.3G

fiber 0.2g

sugar 0.3 high

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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