Buttered Garlic Lemon Shrimp (Printable)

Succulent shrimp in 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 Accompaniments

08 - Lemon wedges, for serving
09 - Crusty bread or steamed rice, for serving

# How to Prepare:

01 - Pat the shrimp thoroughly dry with paper towels. Season evenly with salt and freshly ground black pepper on both sides.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly, until fragrant but not browned.
03 - Arrange the shrimp in a single layer in the skillet. Cook for 2–3 minutes on the first side until the edges turn pink, then flip and cook an additional 1–2 minutes until fully opaque throughout.
04 - Remove the skillet from heat. Add the lemon juice and chopped parsley, tossing gently to coat the shrimp evenly in the butter sauce.
05 - Transfer to a warm serving dish and serve immediately alongside lemon wedges and crusty bread or steamed rice.

# Expert Advice:

01 -
  • It goes from raw ingredients to a stunning plate of food in under twenty minutes flat.
  • The butter garlic lemon combo is simple but tastes like you put in far more effort than you actually did.
  • Cleanup is basically one pan which means more time enjoying your evening and less time scrubbing.
02 -
  • The single biggest mistake is overcooking the shrimp because they go from perfect to rubbery in under a minute so always pull them slightly before you think they are done.
  • Adding lemon juice too early dulls its brightness so always wait until the pan comes off the heat.
03 -
  • Pat the shrimp dry every single time because even a little surface moisture creates steam and prevents that beautiful sear from forming.
  • Let the butter foam and barely start turning golden before adding garlic because that nutty edge is the secret layer of flavor most people miss.

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