Quick Lemon Garlic Butter Shrimp

The aroma of sizzling garlic and fresh lemon fills my kitchen so quickly with this lemon garlic butter shrimp. It creates a dish that’s elegant yet totally effortless. I watch the tender shrimp turn pink and glossy as they meet the warm butter sauce. That sauce gets infused with a bright zing from the lemon. It cuts through the richness just right. This simple sauté gives restaurant-quality flavor without any fuss.

I turn to this recipe on busy weeknights. It’s ready in under 20 minutes. You can pair it with whatever’s on hand, like quick pasta or steamed veggies. Leftovers hold up well for lunch the next day. They reheat and keep that juicy texture intact. As a busy mom, I appreciate how it feels special. Yet it fits seamlessly into our everyday meals.

Why We Love This Recipe

• Quick Prep Time: Ready in just 17 minutes. It makes it ideal for hectic evenings. You won’t sacrifice any taste.
• Bright Flavor Burst: The lemon and garlic create a zesty sauce. It elevates simple shrimp into a standout meal.
• Versatile Pairing: Pairs easily with pasta, rice, or bread. They soak up all that buttery goodness.
• Light Yet Satisfying: Low-calorie at 250 calories per serving. Perfect for health-conscious dinners.

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Ingredients to make Lemon Garlic Butter Shrimp

These ingredients come together for a sauce that’s tangy, garlicky, and rich. I use quality fresh seafood and herbs. They ensure the best bright flavors in every bite.

• 1 tbsp olive oil – It provides a neutral base for sautéing. Plus, it helps infuse the red pepper flakes.
• ½ tsp red pepper flakes – Adds subtle heat. Adjust for your spice level or omit for milder taste.
• 1 lb shrimp, peeled and deveined – For tenderness. Use fresh or thawed frozen as a simple swap.
• 6-8 cloves fresh garlic, minced – For pungent aroma. It forms the heart of the sauce.
• 2 tbsp fresh lemon juice – Brings acidity to balance the butter. It brightens the whole dish.
• 1 tbsp caper brine (optional) – For briny depth. Substitute with a splash of white wine if you prefer.
• ¼ cup fresh parsley, chopped – For a fresh, herbaceous finish. Also great as garnish.
• 3 tbsp butter, cut into cubes – Cubed to melt into a silky sauce. It coats the shrimp perfectly.
• Salt and black pepper, to taste – For seasoning the final dish just right.

How to Make Lemon Garlic Butter Shrimp

Step 1: Infuse the Oil

I warm a large skillet over medium heat. Then I add the olive oil along with the red pepper flakes. Let the flakes infuse for about 30 seconds to a minute. This releases their subtle spice without burning.

Step 2: Cook the Shrimp

Next, add the peeled and deveined shrimp to the skillet in a single layer. Cook for about 1 minute per side. They should turn opaque and pink. This ensures even cooking.

Step 3: Add Aromatics

Stir in the minced fresh garlic, fresh lemon juice, and caper brine if using. Keep cooking for another minute. This blends the flavors well. But avoid overcooking the garlic.

Step 4: Incorporate Butter and Herbs

Add half of the chopped fresh parsley and the cubed butter to the pan. Gently swirl the pan as the butter melts. Do this over 2-3 minutes. It forms a rich sauce that coats the shrimp evenly.

Step 5: Season Off Heat

Remove the skillet from the heat now. Season with salt and black pepper to taste. This prevents overcooking. It also lets the flavors settle nicely.

Step 6: Garnish and Serve

Sprinkle the remaining chopped fresh parsley on top. Serve the lemon garlic butter shrimp immediately while hot. This gives the best texture every time.

Pro Tips for Success

• Single Layer Sauté: Arrange shrimp in one layer always. It ensures even cooking. Plus, it prevents steaming instead of browning.
• Fresh Garlic Timing: Add minced garlic after the shrimp. This avoids bitterness from over-browning.
• Swirl for Sauce: Gently swirl the pan when melting butter. It creates a silky emulsion. No need to stir vigorously.
• Taste Before Serving: Season with salt and pepper off heat. This helps fine-tune flavors accurately.

How to Serve Lemon Garlic Butter Shrimp

Garnishes

I love finishing this dish with extra chopped parsley. It adds a pop of green and freshness. That contrasts the golden butter sauce beautifully. A sprinkle of lemon zest brings bright citrus notes too. It adds no extra acidity. For crunch, toasted breadcrumbs scattered on top work wonders.

Side Dishes

Pair it with simple steamed rice. The rice absorbs the flavorful sauce so well. Or try al dente pasta like linguine for a cozy weeknight twist. Crisp green beans complement the richness nicely. A light salad with vinaigrette keeps things balanced. These sides are quick to prepare too.

Creative Ways to Present

Spoon the shrimp over fluffy quinoa in shallow bowls. This gives an elegant yet casual look. It highlights the glossy sauce perfectly. Layer it atop grilled polenta slices for warmth. The subtle corn flavor comforts nicely. For family style, serve on a platter. Add lemon wedges around the edge for easy squeezing.

Make Ahead and Storage

Storing Leftovers

I store any leftover lemon garlic butter shrimp in an airtight container. It goes in the fridge, where it keeps well for up to two days. Avoid overcrowding to maintain the sauce’s consistency. This makes it handy for quick lunches. You won’t lose much flavor.

Freezing

Portion the cooled shrimp into freezer-safe bags. Flatten them for easy storage. Freeze for up to one month. The butter sauce may separate slightly upon thawing. But it reheats fine. Thaw overnight in the fridge before using.

Reheating

Reheat gently in a skillet over low heat. Add a splash of water to revive the sauce. Stir until warmed through in about 2 minutes. For speed, use the microwave in short bursts. Cover it to prevent drying. This keeps the shrimp tender. Always reheat just until hot. That avoids toughness.