10-Minute Lemon Garlic Butter Shrimp
Ready in just 10 minutes this lemon garlic butter shrimp recipe comes together in a flash and sings with a hint of zesty lemony goodness!
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This is one of those recipes you can always count on in a pinch. It only takes about 10 minutes to make and uses only a handful of simple ingredients but is so delicious you will soon realize why it is one of my family’s favorite.
I keep bags of frozen shrimp at the ready in the freezer for days when I only have a few minutes to get dinner on the table. Since I was married over 20 years ago this recipe has been a favourite in my house. I fell in love with a similar recipe my mother-in-law makes with olive oil. She is Italian so olive oil is the basis for almost everything but me with my English beginnings… butter is the way to go!
A little butter and garlic for a garlic butter base and then a hit of lemon to brighten things up and add a little pizzazz!
Star Ingredients
- Shrimp – Peeled and deveined. I like to buy raw frozen tiger shrimp because they are the perfect size. I am not a fan of the smaller shrimp because they cook too fast. This may seem like a good thing but then there is no time for them to absorb some of that buttery lemon goodness.
- Unsalted butter – I use unsalted butter for nearly everything simply because it allows you to add in only as much butter as you need without having it already included.
Making Lemon Garlic Butter Shrimp – Quick Look
Serving Suggestions
When I make this recipe, I usually serve the shrimp with starch and a side of vegetables. Here are my favorites to serve with this dish:
- White rice or if I have time I like this recipe with Adobo Rice.
- Flat pasta like linguine or fettuccine. It tends to grab onto the sauce better then think pasta varieties.
- Garden Herb and Green Bean Salad or Parmesan Roasted Asparagus as a vegetable side.
If you are making this recipe for guests, I recommend making 1 lb of raw, unpeeled shrimp per person. It is always best to have a little leftover than not enough!
Leftovers? No problem
Store any leftovers in a tightly sealed container in the fridge for up to 2 days. I love the leftover shrimp in a taco, wrap or over a salad the next day!
If you want to freeze this recipe, chill the shrimp completely in the fridge before freezing. When cooled completely, place the lemon garlic shrimp in a plastic resealable freezer ba,g removing any extra air. The recipe can be frozen for up to 3 months.
To reheat, let thaw completely in the fridge overnight and then reheat in a pan over medium-high heat until the shrimp are warm throughout.
Lemon Garlic Butter Shrimp
Equipment
- Stove
- Large pan
- Chopping Knife
- Measuring Spoons
- Wooden Spoon
Ingredients
- 1.5 lb shrimp 36-40 shrimp bag; peeled and deveined
- 3 tbsp unsalted butter
- 5 cloves garlic minced
- 1 tsp seasoning salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 large lemon juiced, seeds removed
- ¼ cup fresh parsley finely chopped
Instructions
- In a large pan over medium heat add the butter and garlic and let simmer for 1-2 minutes making sure not to brown the garlic.
- Add the shrimp, seasoning salt, pepper, paprika and lemon juice to the pan and stir well. Cook until shrimp are no longer pink about 3-5 minutes.
- Remove from heat and serve over rice, pasta or with a side dish.
- Sprinkle with fresh chopped parsley if you wish.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was so yummy we used it on chicken instead and it was fantastic!
My daughter and I love shrimp!! We absolutely love this recipe, so perfect for the rice I just made too. So excited to make this again! Such a hit here and one of our new favorites!