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–+ servings
Lemon Butter Shrimp

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

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

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

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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