This sautéed lemon garlic butter shrimp is a 15-minute weeknight meal. It's full of flavor and very easy to make. There's not much that can go wrong with this dish honestly. I serve this lemon garlic butter shrimp with some pasta and freshly grated parmesan. A simple chopped salad compliments this dish too, like this Persian Shirazi Salad.
Honestly, anytime you put garlic and butter in the same sentence, I'm sold. Like this Roasted Steelhead Trout Recipe with Lime Garlic Butter Sauce.
What I Love About This Recipe
I love easy, quick, delicious meals. This sautéed lemon garlic butter shrimp is perfect for the weeknight when life gets busy. Not to mention, it is so dang delicious. I haven't had a single person not love this sautéed lemon garlic butter shrimp recipe.
- Large Shrimp or Prawn: The best shrimp for this lemon garlic butter shrimp is jumbo shrimp, large shrimp, or prawn. Prawns are similar to jumbo shrimp but a little larger and meatier in texture. Prawns are very common in Southeast Asia. I recommend a high quality wild caught fresh shrimp to make the very best lemon garlic butter shrimp.
- Olive oil: I add just a little bit of a high quality extra virgin olive oil. My favorite olive oil right now is the Whole Foods 365 unfiltered Greek extra virgin olive oil.
- Kerrygold butter: My favorite butter is Kerrygold butter. You can find it in many US grocery stores and at Costco (it looks like below). It has a very nice flavor for cooking.
See the recipe card at the bottom of the post for quantities.
How To Make Lemon Garlic Butter Shrimp
Wash and devein the shrimp. Remove the tail and outer shell. Pat dry the shrimp with a paper towel.
Slice the end off the garlic cloves. In a bowl, add the garlic cloves and some salt. Mash the garlic with a pestle. Alternatively, use a garlic press to finely mince the garlic. A third option is to finely mince the garlic with a chef's knife and cutting board. Set the mashed garlic aside.
Add the olive oil and butter to a nonstick pan on high heat. Place the shrimp in a single layer (if possible) on the skillet. Add some freshly cracked pepper and salt.
Once the shrimp has changed colors on the bottom side (after about 1 to 2 minutes), add the mashed garlic to the pan by moving some of the shrimp. Flip each of the shrimp over one by one. Squeeze the lemon over the shrimp.
Cover the nonstick skillet with a lid for the shrimp to cook through (about 2 to 3 minutes). The shrimp is finished once the color has changed on all sides.
Add some chopped parsley on top to garnish.
Tips and Tricks
Don't overcook the shrimp. Sautéed shrimp does not take long to cook. Once the shrimp has changed colors on all sides, it needs just a minute or two more for it to be completely cooked through. If the shrimp is overcooked, the texture will become rubbery.
Variations and Substitutions
- Substitute lime for lemon.
- Add spicy pepper. If you like a bit of spice, add some chili pepper flakes or some freshly chopped spicy peppers.
- Mix in some cooked angel hair pasta. This can be a one pan garlic shrimp pasta by mixing in some cooked angel hair pasta. Just add ½ cup of shredded parmesan cheese and 16 oz. of cooked angel hair pasta.
Sautéed shrimp is best prepared in a nonstick skillet with a lid. I recommend mashing the garlic with a mortar and pestle or using a garlic press.
This lemon garlic butter shrimp can be stored in the fridge for up to 2 to 3 days. I wouldn't go past that mark with seafood. I don't recommend freezing this dish.