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Prep Time10 Minutes
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Cook Time10 Minutes
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Serving4
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Serving Size1 Cup
If you’ve ever wanted a restaurant-quality dinner on the table in under 20 minutes, this Lemon Garlic Butter Shrimp is exactly what you’ve been looking for. Plump, juicy shrimp are seared in a golden, garlicky butter sauce that’s bright with fresh lemon and finished with a handful of fresh parsley. It’s the kind of dish that tastes like you spent hours in the kitchen — but requires almost zero effort.
What makes this recipe so special is the simplicity of the sauce. Butter, garlic, lemon juice, and a pinch of red pepper flakes come together in the same pan as the shrimp, picking up all those gorgeous browned bits from the bottom. The result is a rich, silky sauce that coats every shrimp perfectly and practically begs to be mopped up with crusty bread.
Whether you’re making a quick weeknight dinner, impressing guests at a dinner party, or serving it over pasta or rice, this recipe never misses. It’s one of those reliable, crowd-pleasing dishes you’ll find yourself coming back to again and again — and the best part? You only need one pan and about 15 minutes of your time.
Ingredients
Lemon Garlic Butter Shrimp
Nutrition
Per serving
- Daily Value*
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Calories: 310 kcal
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Protein: 35g70%
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Carbohydrates: 4g1%
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Fat: 17g22%
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Fiber: 0.5g2%
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Sugar: 0.5g1%
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Sodium: 820mg36%
Directions
This recipe comes together in one pan in about 10 minutes — sear the shrimp first for maximum flavor, then build a quick lemon garlic butter sauce right in the same pan.
Step 1: Prep and Dry the Shrimp
Pat your shrimp completely dry using paper towels — this is the most important step for getting a good sear.
Moisture is the enemy of browning, so really press them down firmly on both sides.
Once dry, season the shrimp with salt and black pepper on both sides and set them aside on a plate.
Step 2: Heat the Pan
Place a large skillet (cast iron or stainless steel works best) over medium-high heat and let it get hot for about 1–2 minutes.
Add 1 tablespoon of olive oil and 1 tablespoon of butter, swirling the pan so the fat covers the surface evenly.
You want the butter to be melted and the oil shimmering — that's when you know the pan is ready.
Step 3: Sear the Shrimp
Add the shrimp in a single layer — do not overcrowd the pan or they'll steam instead of sear.
Cook undisturbed for 1–1.5 minutes until the bottoms turn pink and you can see a golden crust forming on the edges.
Flip each shrimp with tongs and cook for another 1 minute. The shrimp are done when they curl into a loose "C" shape and are opaque throughout. Transfer them to a clean plate and set aside.
Step 4: Make the Lemon Garlic Butter Sauce
Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same pan.
Once the butter is melted, add the minced garlic and red pepper flakes, stirring constantly for about 60 seconds until the garlic is fragrant and just beginning to turn golden — watch it closely, because garlic goes from golden to burnt very quickly.
Pour in the fresh lemon juice and lemon zest, then stir everything together, scraping up any browned bits from the bottom of the pan — that's pure flavor.
Step 5: Return the Shrimp to the Pan
Add the seared shrimp back into the pan with the lemon garlic butter sauce.
Toss gently to coat every shrimp evenly, letting them warm through in the sauce for about 30–60 seconds.
You want them glossy, well-coated, and piping hot — but not overcooked, so keep this step brief.
Step 6: Garnish and Serve
Remove the pan from the heat and scatter the freshly chopped parsley over the shrimp.
Give everything one final gentle toss and transfer to a serving dish or plate directly from the pan.
Serve immediately with lemon slices on the side, crusty bread for sauce-dipping, or over pasta, rice, or a simple green salad — and enjoy right away while everything is hot and the sauce is glossy.
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