15-Minute Lemon Butter Shrimp – Fast, Fresh, and Flavorful

Bright, garlicky, and ready before the rice cooker finishes, this 15-minute lemon butter shrimp is the kind of recipe you’ll keep on repeat. It’s simple, fresh, and full of flavor without a long ingredient list. You get tender shrimp coated in a silky lemon butter sauce with just enough heat to keep things interesting.

Serve it over pasta, rice, or a crusty piece of bread to catch every drop. Weeknight cooking doesn’t get much easier—or more satisfying.

What Makes This Recipe So Good

• Speed without compromise: You truly can get this on the table in 15 minutes, and it still tastes like a restaurant dish.
• Balanced flavors: Buttery richness meets bright lemon and savory garlic, with a touch of red pepper for warmth.
• Everyday ingredients: Nothing fancy here—just pantry staples and a bag of shrimp.
• Flexible and forgiving: Use fresh or frozen shrimp, swap herbs, and pair it with your favorite side.
• Naturally crowd-pleasing: It’s elegant enough for guests, but approachable enough for a weeknight.

Ingredients

• 1.5 pounds large shrimp, peeled and deveined (tail on or off)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, finely minced
• 1 large lemon (zest and juice)
• 1/4 teaspoon crushed red pepper flakes (optional, to taste)
• 1/3 cup low-sodium chicken broth or dry white wine
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (or basil)
• Lemon wedges, for serving

How to Make It

1. Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp sear better and won’t steam in the pan.

   Season both sides with a pinch of salt and pepper.

2. Preheat the pan: Heat a large skillet over medium-high. Add olive oil and 2 tablespoons butter. When the butter melts and starts to foam, you’re ready.
3. Sear the shrimp: Arrange shrimp in a single layer.

   Cook 1–2 minutes per side, just until pink and slightly curled. Do not overcook. Transfer to a plate.

4. Sauté the garlic: Lower heat to medium.

   Add the remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and red pepper flakes. Stir for 30 seconds, until fragrant.

5. Deglaze: Pour in the chicken broth or wine.

   Scrape up any browned bits from the pan—this is flavor. Simmer 1–2 minutes to reduce slightly.

6. Add lemon: Stir in lemon zest and 2–3 tablespoons lemon juice. Taste and adjust with more lemon if you like it brighter.
7. Return shrimp: Add the shrimp back to the pan.

   Toss to coat for 30–60 seconds, just to warm through. Finish with parsley and a few grinds of black pepper.

8. Serve: Spoon the shrimp and sauce over pasta, rice, or crusty bread. Add extra lemon wedges on the side.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container up to 2 days.

  Shrimp are delicate; don’t push it longer.

• Reheat gently: Warm in a skillet over low heat with a splash of broth or water until just heated through. Avoid microwaving on high—it can turn the shrimp rubbery.
• Freezing: Not ideal, as the texture can suffer, but if needed, freeze in a flat layer up to 1 month. Thaw overnight in the fridge before gently reheating.

Health Benefits

• Lean protein: Shrimp are high in protein and low in calories, helping with satiety and muscle support.
• Nutrient-rich: They contain selenium, vitamin B12, iodine, and antioxidants like astaxanthin.
• Heart-friendly tweaks: Use olive oil and limit butter if you’re watching saturated fat.

  Serve with whole grains and a side salad for a balanced plate.

• Low carb and gluten-free: The recipe itself is naturally low in carbs and gluten-free. Choose sides that match your goals.

Pitfalls to Watch Out For

• Overcooking the shrimp: Shrimp cook fast. Pull them as soon as they turn opaque and lightly curled.

  If they look tight and “C-shaped,” they’re overdone.

• Watery pan: Wet shrimp steam instead of sear. Pat them very dry and don’t crowd the pan.
• Too sour or too bland: Lemon can overpower if you add too much juice without butter or salt to balance. Taste and adjust at the end.
• Burning the garlic: Garlic goes from golden to bitter in seconds.

  Lower the heat and keep it moving.

• Salty sauce: If using regular broth or salted butter, season lightly at first, then adjust.

Alternatives

• Protein swaps: Try scallops, cubed firm white fish, or chicken cut into thin strips (adjust cooking time).
• Dairy-free: Replace butter with plant-based butter or more olive oil. Add a spoonful of cashew cream for richness.
• Herb variations: Swap parsley with dill, basil, or cilantro. Each brings a different vibe.
• Citrus twist: Use lime or a mix of lemon and orange for a slightly sweeter profile.
• Spice it up: Add a pinch of smoked paprika or cayenne, or finish with chili crisp for heat and texture.
• Make it creamy: Stir in 2–3 tablespoons heavy cream or coconut milk at the end for a silky sauce.
• Low-sodium approach: Use unsalted butter and low-sodium broth; brighten with lemon and herbs instead of extra salt.

FAQ

Can I use frozen shrimp?

Yes.

Thaw them in the fridge overnight or quickly under cold running water. Pat very dry before cooking to avoid excess moisture.

What size shrimp should I buy?

Large or extra-large (16/20 or 21/25 count per pound) work best. They’re meaty and stay juicy, but still cook fast.

Is white wine or broth better?

Both work.

Wine adds depth and acidity, while broth keeps it family-friendly and mellow. Choose what you prefer or have on hand.

How do I know when shrimp are done?

They turn opaque pink with a light curl and no translucent spots. Usually 1–2 minutes per side.

Pull them early—carryover heat finishes the job.

Can I make this ahead?

It’s best fresh. If you need to prep, mince the garlic, zest the lemon, and portion everything ahead. Cook the shrimp right before serving.

What do I serve it with?

Pasta, rice, quinoa, polenta, or crusty bread.

Add a green salad, sautéed asparagus, or roasted broccoli for a complete meal.

How do I thicken the sauce?

Simmer a minute longer to reduce, or whisk in a cold tablespoon of butter off heat for a quick emulsified finish. Avoid flour—it dulls the fresh flavor.

Can I use pre-cooked shrimp?

You can, but it’s not ideal. If you do, warm them gently in the sauce for 30–60 seconds, just until heated through.

Wrapping Up

This 15-minute lemon butter shrimp is fast, flexible, and full of bright flavor.

With a short ingredient list and minimal prep, it turns even a rushed evening into something special. Keep shrimp in the freezer, lemons in the crisper, and you’ll always have a standout dinner within reach. Once you master the basics, tweak the herbs, switch the sides, and make it your own.

Simple cooking, big payoff—every time.

15-Minute Lemon Butter Shrimp - Fast, Fresh, and Flavorful

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1.5 pounds large shrimp, peeled and deveined (tail on or off)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, finely minced
• 1 large lemon (zest and juice)
• 1/4 teaspoon crushed red pepper flakes (optional, to taste)
• 1/3 cup low-sodium chicken broth or dry white wine
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (or basil)
• Lemon wedges, for serving

Method

 

1. Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp sear better and won’t steam in the pan. Season both sides with a pinch of salt and pepper.
2. Preheat the pan: Heat a large skillet over medium-high. Add olive oil and 2 tablespoons butter. When the butter melts and starts to foam, you’re ready.
3. Sear the shrimp: Arrange shrimp in a single layer. Cook 1–2 minutes per side, just until pink and slightly curled. Do not overcook. Transfer to a plate.
4. Sauté the garlic: Lower heat to medium. Add the remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and red pepper flakes. Stir for 30 seconds, until fragrant.
5. Deglaze: Pour in the chicken broth or wine. Scrape up any browned bits from the pan—this is flavor. Simmer 1–2 minutes to reduce slightly.
6. Add lemon: Stir in lemon zest and 2–3 tablespoons lemon juice. Taste and adjust with more lemon if you like it brighter.
7. Return shrimp: Add the shrimp back to the pan. Toss to coat for 30–60 seconds, just to warm through. Finish with parsley and a few grinds of black pepper.
8. Serve: Spoon the shrimp and sauce over pasta, rice, or crusty bread. Add extra lemon wedges on the side.

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