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These easy to make lemon garlic butter shrimp are a weeknight-meal dream! This simple recipe requires a handful of ingredients and is relatively fuss-free, with little cleanup to boot! It packs so much delicious flavor that you'll be floored that it comes together in just 15 minutes.
Since there are so few ingredients in this simple shrimp meal it's important you go for as fresh as possible. If your grocery store sells local, sustainably-harvested prawns, that's the way to go! Fresh lemon juice and fresh garlic will also make all the difference in this meal.
Whether you're serving this over toast, pasta, or rice, this seafood meal is a no-brainer for a busy weeknight when you want something quick, easy, and downright delightful.
Why you'll love this lemon garlic butter shrimp recipe
- It takes 15 minutes to cook and is a super simple weeknight meal
- This recipe calls for just 5 ingredients, many of which you'll already have at home
- A rich and zesty lemon garlic butter sauce
- It's easy to serve and goes well with lots of other dishes
- Butter: This provides the base for the sauce and adds that rich, creamy texture.
- Garlic: finely minced, fresh garlic for the best flavor. Jarred, minced garlic will also work. And garlic powder can work in a pinch but will produce a less intense garlic flavor.
- Large shrimp: raw, peeled, and deveined shrimp are your best bet. However, frozen and thawed will also taste great.
- Sea salt and pepper: use 1 pinch each, or flavor to your liking.
- Lemon juice: freshly squeezed will add zest and balance to the rich butter.
- Crushed chili peppers: these are optional to add some heat to the dish. A pinch is recommended.
- Minced cilantro: garnish the top with fresh cilantro or fresh parsley. You can also sprinkle it with some parmesan cheese.
How to make lemon garlic butter shrimp
Making this lemon garlic butter shrimp recipe is as easy as 1, 2, 3 (honestly, that's it)!
- Melt the butter in a medium pan over medium heat. Add the garlic and cook it for 1 minute.
- Add the shrimp, chili flakes (if using), salt, and pepper and cook for 2-3 minutes. Remove the shrimp from the heat as soon as they turn pink and then stir in the lemon juice and cilantro.
- Serve it up!
How to serve lemon garlic butter shrimp
Shrimp are a versatile protein and the sauce is, well, saucy and wonderful! There are many ways you can choose to serve lemon garlic butter shrimp and all are winners:
To start, lemon garlic butter shrimp pasta is a taste of heaven. You can also serve the shrimp over basmati rice or with toasted sourdough (which is how we tested this recipe and absolutely recommend it as a quick and delish option). It's also delicious with lemon butter orzo. Or you can try the shrimp with garlic lemon butter sauce over low carb cauliflower rice or zucchini noodles. Add a simple side salad like our spring mix salad and dinner is complete!
What type of shrimp should I use?
This recipe uses raw 31/40 shrimp. This means that there are 31 to 40 shrimp per pound. This recipe calls for 1 ½ pounds of shrimp, so you'll get 12-15 shrimp per serving.
How can you tell when shrimp are cooked?
Shrimp cooks quickly, so a couple of minutes per side will do. In fact, it's easy to overcook shrimp so make sure to stay at the stove and keep a close eye on them. As soon as they turn pink and curl into a loose C shape, they're cooked!
Can I use frozen shrimp?
Frozen shrimp will work for this recipe, just be mindful of size to adjust cooking times if needed. And make sure to thaw the frozen shrimp first!
How should I store leftovers?
Leftovers must go in an airtight container and be stored in the refrigerator.
How long will this last once stored?
Leftover lemon garlic shrimp will last for 3-4 days in the fridge.
Can I freeze the shrimp once cooked?
You can freeze the shrimp in the sauce. Just make sure that you thaw the shrimp in the fridge before you reheat it.
- ⅓ cup butter
- 2 cloves garlic (finely minced)
- 1 ½ lb large shrimp (peeled and deviened)
- 1 pinch crushed chili peppers (optional)
- 1 pinch EACH: sea salt and pepper
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon minced cilantro (can substitute parsley)
- Lemon wedges (for serving)
- Melt butter in a medium pan over medium heat. Add the garlic and cook for 1 minute.⅓ cup butter, 2 cloves garlic
- Add the prawn prawns, chili flakes, salt, and pepper and cook for 2-3 minutes, stirring a few times. Remove them from the heat as soon as they turn pink. Be careful not to overcook or they will turn rubbery. Stir in the lemon juice and cilantro.1 ½ lb large shrimp, 1 pinch crushed chili peppers, 1 pinch EACH: sea salt and pepper, 2 tablespoons lemon juice, 1 tablespoon minced cilantro
- Serve the prawns with lemon wedges on the side.Lemon wedges
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.