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Lemon Garlic Butter Shrimp is the most easiest and flavour packed shrimp!
With the best flavour combination and ready in under 15 minutes, Lemon Garlic Butter Shrimp is an easy to throw together meal that can be served over anything!
A huge bowl of this Lemon Garlic Butter Shrimp can be found at our dinner table at least once a week. Stir a handful of angel hair pasta through the lemony, garlicky, buttery sauce for a delicious dinner.
Buy shrimp (or prawns) already deveined, shelled and cleaned, and you have yourself such an easy recipe. Use fresh lemon juice (not the store bought stuff, please for the love of freshness), and use fresh garlic if possible. Those two elements — although rather obvious — are the key to this recipe creating fireworks in your mouth.
More Shrimp Recipes:
Oven Fried Tempura Batter Shrimp Lettuce Wraps with Teriyaki Sauce
Garlic Prawn (Shrimp) Salad Wonton Cups
Lemon Paprika Garlic Prawns/Shrimp
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Lemon Garlic Butter Shrimp
Ingredients
- 1/3 cup butter divided
- 4 cloves garlic minced, or 1 tablespoon
- 1 3/4 pounds shrimp or prawns, peeled and deveined, tails intact
- 1 pinch Kosher salt to taste
- 1 pinch freshly ground black pepper to taste
- 1-2 tablespoons lemon juice juice of half a lemon - add more if desired
- 2 tablespoons water
- 1 pinch fresh parsley chopped to garnish
Instructions
- Melt 2 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant (about 1 minute).
- Fry shrimp and add salt and pepper, to your taste. Cook 2 minutes on one side, while stirring occasionally. Flip and cook 2 minutes on the other side until JUST beginning to turn pink.
- Add in the remaining butter, lemon juice and water. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them). Take off heat. Taste test, and add more lemon juice, salt or pepper, if needed to suit your tastes.
- Garnish with fresh chopped parsley and serve over rice or pasta.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my favourite shrimp recipe. T never fails! I have modified it a bit: once the shrimps are cooked, i removed them and keep them in the oven at 225F. I then add 1/2 cup of good dry wine to the pan and reduce it to 1/4 cup. It makes a delicious sauce for bread dipping. Bon appétit!
I’m so glad to hear you loved this recipe Francine!
this recipe is a keeper. My husband loved it
Most important is good bread to sop up juice- rustic like chiabatta is my favorite.
Really good – I doubled the garlic and sauce amounts (I like a lot of sauce!) and topped plates with freshly grated Parmesan Reggiano cheese 🧀! So good!
This is a great “quickie” dish. I used one pound of fresh “extra jumbo” shrimp, peeled, etc. , half a stick of butter juice of a whole lemon, heaping tablespoon of minced garlic. Cooks fast. I threw in a quarter cup of Chenin Blanc for extra flavor. I’m a Gulf Coast raised kid and this is a long time favorite. Careful not to overcook the shrimp. Reserve the butter/lemon/garlic/wine to pour over the shrimp and rice (or pasta). Pair it with a relatively dry Chenin Blanc. Delicious.