Lemon Garlic Butter Shrimp

4.75 from 8 votes

This easy sautéed lemon garlic butter shrimp recipe is a 15-minute dinner made with freshly mashed garlic, lemon juice, butter, and large shrimp.

Servings:

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.

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.
Special Equipment: I recommend mashing the garlic with a mortar and pestle or using a garlic press.
Storage: Store this lemon garlic butter shrimp in an airtight container 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.
Variations: Substitute lime for lemon. Add fresh herbs or lemon zest. Add spicy pepper. If you like a bit of spice, add some chili red pepper flakes or some freshly chopped spicy peppers. Serve this lemon-garlic shrimp with cauliflower rice, zucchini noodles, or a side salad. Another great way to prepare skillet shrimp is by making blackened shrimp with cajun seasoning.