Buttered Garlic Lemon Shrimp (Printable)
Succulent shrimp in a rich garlicky butter sauce with lemon and parsley, ready in 20 minutes.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Dairy
02 - 4 tablespoons unsalted butter
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 tablespoon fresh lemon juice (about ½ lemon)
→ Seasonings
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Optional Serving Accompaniments
08 - Lemon wedges, for serving
09 - Crusty bread or steamed rice, for serving
# How-To Steps:
01 - Pat the shrimp thoroughly dry with paper towels and season evenly with salt and freshly ground black pepper.
02 - In a large skillet set over medium heat, melt the unsalted butter. Add the minced garlic and sauté for approximately 30 seconds until fragrant, taking care not to let it brown.
03 - Arrange the seasoned shrimp in a single layer across the skillet. Cook for 2–3 minutes on the first side until they begin to turn pink, then flip each shrimp and continue cooking for another 1–2 minutes until fully opaque throughout.
04 - Drizzle in the lemon juice and scatter the chopped parsley over the shrimp, tossing gently to coat everything evenly. Remove the skillet from heat immediately to prevent overcooking.
05 - Transfer the buttered shrimp to a warm serving platter or individual plates. Garnish with lemon wedges and serve alongside crusty bread or steamed rice.
# Expert Advice:
01 -
- It goes from fridge to table in twenty minutes flat, which makes it my back pocket dinner when life gets chaotic.
- The buttery garlic sauce is so good you will want to drag every last bit of it through a piece of crusty bread.
02 -
- Overcooked shrimp turn rubbery in seconds so pull them from the heat the moment they are fully opaque and curled into a C shape.
- Browning the garlic will make the whole dish bitter so stay right by the pan during that step.
03 -
- Let the skillet get hot before adding butter so the shrimp start sizzling the instant they touch the pan.
- Serve this straight from the skillet at the table because the presentation is gorgeous and it keeps everything warm.