Lemon Garlic Butter Shrimp

A wooden spatula scooping shrimp cooked in a lemon garlic butter sauce.

Lemon Garlic Butter Shrimp features simple ingredients, succulent shrimp, and a silky lemon garlic butter sauce. Ready in 15 minutes or less!

Course Main Course, Main Dishes

Cuisine American

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

Calories 271

Author Dorothy Bigelow

Ingredients

4 tablespoons butter* salted
1 ½ tablespoons minced garlic about 4-5 cloves
1 small shallot minced (about 2 tablespoons) (or minced white onion)
1 tablespoon oil avocado oil or vegetable oil
12 ounces raw shrimp tail-on, peeled and deveined (thawed if frozen)
¼ teaspoon freshly cracked black pepper
Salt to taste
2 tablespoons fresh lemon juice about 1 medium lemon
2 teaspoons lemon zest
Fresh parsley finely chopped (for garnish) (optional)

Instructions

Add the butter to a medium skillet set over medium heat.
Once the butter melts, add in the minced garlic and shallot. Saute just until fragrant, about 1 minute.
Drizzle in the oil, and stir gently to combine the butter and oil. Using a combination of butter and oil prevents the butter from burning, while still benefiting from all of the deliciousness it has to offer.
Increase the heat slightly, then add in the raw shrimp. Season with freshly ground pepper and salt (to taste). Cook over medium to medium-high heat for 2-3 minutes, or until the shrimp begins to turn pink (but is not quite opaque). Stir frequently to ensure even cooking.
Sprinkle in the lemon zest and pour in the lemon juice, stir well, and continue cooking for 2-3 minutes, or until the shrimp are light pink, the tails are curled in, and they are completely opaque. Be careful not to overcook the shrimp, which can cause them to become rubbery.
Remove the skillet from the heat and stir in the fresh parsley (if desired). Serve hot over rice, quinoa, cooked pasta, or just as-is.

Notes

Storing leftovers: Allow your leftovers to cool before placing them in an airtight container. Store in the refrigerator for up to 3-4 days. Reheat before serving.

For serving: Cooked rice, quinoa, pasta, rice noodles, crusty bread, zucchini noodles, steamed broccoli, mashed potatoes, mashed cauliflower, cauliflower rice, etc.

Internal temperature: Shrimp is cooked when it is opaque and pink in color, and the internal temperature is about 135-140ºF (57-60ºC).

Using frozen shrimp: Make sure your shrimp is thawed in advance of starting the recipe. Drain off any water that collects, and gently dab the shrimp with a paper towel to absorb excess moisture.

*Butter: We recommend salted butter; if you use unsalted butter, be sure to season the shrimp with a little extra salt. Both butter and oil are used to prevent the butter from burning in the pan.

Nutrition