• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Videos
  • Shop
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Shop
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Videos
    • Shop
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Dish

    Sautéed Lemon Garlic Butter Shrimp

    By Lily・Published:Jul 19, 2021・Updated: Jul 16, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe
    lemon garlic butter shrimp

    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. You can also 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.

    sautéed garlic butter shrimp in a nonstick pot

    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.

    Ingredient Notes

    ingredients laid out for lemon garlic butter shrimp
    • 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.

    kerrygold butter in its package

    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.

    peel and clean the shrimp
    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 some salt and garlic to a bowl
    mash the garlic with a mortar and pestle

    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.

    melt the butter and olive oil in a nonstick pan
    salt and pepper the shrimp in the pan

    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.

    turn the shrimp over in the pan
    squeeze lemon juice on top of the cooked 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.

    cover the pot so the shrimp can cook through

    Add some chopped parsley on top to garnish.

    add some chopped parsley to the sautéed shrimp after it has been cooked

    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.

    sautéed lemon butter shrimp

    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.

    Equipment

    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.

    Storage

    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.

    Quick Weeknight Recipes

    • Steelhead Trout with Garlic Lime Butter Sauce
    • Crispy Pita Bread Pizza
    • Shakshuka Eggs With Potato Hash
    • Greek Mediterranean Quinoa Salad

    Join the Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    a close up view of sautéed lemon garlic butter shrimp

    Sautéed Lemon Garlic Butter Shrimp

    Author: Lily
    Course: Main Dish
    Cuisine: Mediterranean
    Prep: 10 mins
    Cook: 5 mins
    Total: 15 mins
    5 from 3 votes
    Print Pin Rate Email
    Servings 6
    This sautéed lemon garlic butter shrimp is a 15-minute dinner made with freshly mashed garlic, lemon juice, butter, and large shrimp.

    Ingredients
     
    US Customary - Metric

    • 1½ lbs large shrimp or prawns
    • 2 medium lemons
    • 2 tablespoon of butter
    • 2 tablespoon of olive oil
    • 5 garlic cloves
    • salt and pepper to taste

    Instructions

    • Wash, devein, and peel the shrimp. Pat dry the shrimp with a paper towel.
    • Mash the garlic with some salt with a mortar and pestle.
    • In a nonstick skillet, add the butter and olive oil on high heat. 
    • Add the shrimp to the skillet. Once the shrimp changes colors (about 1 to 2 minutes), add the mashed garlic. Flip the shrimp over to the other side. Squeeze the lemon juice on top of the shrimp. Cover the shrimp until cooked through (about 2 to 3 minutes).
    • Add some chopped parsley. 

    Notes

    • This shrimp can be eaten with some pasta. Just boil a 16 oz. bag of angel hair pasta. Drain. Add the pasta with ½ cup of shredded parmesan cheese.

    Nutrition

    Serving: 6shrimp | Calories: 207kcal | Carbohydrates: 0g | Protein: 28g | Fat: 10.3g | Saturated Fat: 3g | Polyunsaturated Fat: 7.3g | Trans Fat: 0g | Cholesterol: 237mg | Sodium: 642mg | Fiber: 0g | Sugar: 0g

    More Ultimate Main Dishes For Lunch and Dinner

    • Grilled Boneless Skinless Chicken Thighs
    • Grilled Lamb Chops
    • Rotisserie Chicken Pot Pie with Biscuits
    • Crustless Chicken Pot Pie

    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Andy

      June 25, 2022 at 2:30 pm

      I’m making this tonight. Can’t wait to try it! What brand of skillet is shown in the pictures? I like size and shape. Thanks!

      Reply
      • Lily

        June 25, 2022 at 3:53 pm

        I hope you like the recipe, it’s one of favorite ways to prepare shrimp and it’s super quick. I think the nonstick pan is a masterclass sauté pan I found at HomeGoods. It has a glass lid which makes the shrimp cook a bit quicker. I would recommend any nonstick pan that’s about 10” wide or so. Really any nonstick will work. Let us know how it turns out!

        Reply
    2. Johnny

      January 21, 2022 at 1:12 pm

      5 stars
      Hi Lily.
      Thank you for the Recipe, like you I love to cook and I like to eat, I’m going to make it your way tonight and I know I’ll enjoy it , especially with some pasta .
      Love always, Johnny
      P.S. looking forward to new Recipe in the near future from you! Be blessed and safe, and your family.

      Reply
      • Lily

        January 21, 2022 at 7:01 pm

        Hi Johnny, Thanks for the comment! Hope you like the recipe

        Reply
    3. Joanna

      July 23, 2021 at 4:36 pm

      5 stars
      Turned out excellent. Will be keeping this for the future.

      Reply

    Primary Sidebar

    Howdy, I'm Lily!

    toddler lily using her kitchen set

    I've been cooking things up ever since I was a kid. More about me

    Mediterranean Dips

    • Lebanese Baba Ganoush: The Ultimate Eggplant Dip
    • Labneh With Za'atar and Olive Oil
    • Labneh With Mashed Garlic Paste
    • Black Olive Tapenade Without Anchovies

    Mediterranean Recipes

    • Sautéed Lemon Garlic Butter Shrimp
    • Oven Broiled Lamb Kabobs
    • Epic Fatoosh Salad With Pomegranate
    • The Best Spanakopita Pie

    Lebanese Food

    the best traditional lebanese food recipes

    Family-Style Recipes

    • Steelhead Trout with Garlic Lime Butter Sauce
    • Meatless Baked Ziti
    • Blanched Asparagus With Garlic Aioli
    • Stovetop Pot Roast

    Footer

    ↑ back to top

    Stay Connected

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Legal Stuff

    Privacy Policy

    Terms & Conditions

    Accessibility Statement

    About

    The Matbakh

    About Me

    Contact

    Resources

    Shop

    Recipe Index

    Video Index

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2023 Amooni Media LLC