Lemon Garlic Shrimp

Lemon Garlic Shrimp is a quick, 30-minute meal loaded with fresh lemon, garlic, and buttery goodness—simple, flavorful, and bound to be a family favorite!

📝 Ingredients

• 1 pound large shrimp (or extra-large, see note 1)
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/8 teaspoon ground cayenne pepper (optional)
• 1/4 to 1/2 teaspoon salt
• 2 tablespoons olive oil (divided)
• 5 tablespoons unsalted butter (divided)
• 1/4 cup chicken stock (or broth)
• 2 tablespoons lemon juice
• 2 teaspoons minced garlic
• 2 tablespoons finely chopped fresh parsley

👨‍🍳 Instructions

1. 1Season: Thoroughly pat shrimp dry with paper towels. Add to a bowl with lemon pepper seasoning, garlic powder, paprika, and ground cayenne pepper if using. Gently toss to coat and set aside. Assemble the remaining ingredients for the lemon butter sauce—cooking goes quickly!
2. 2Cook Shrimp: Place a large (12-inch or bigger) pan over high heat. Add 1 tablespoon oil and 1 tablespoon butter. While butter melts, add salt to the shrimp. Gently toss. As soon as butter is melted, add shrimp in an even layer so shrimp is not overlapping (it will steam if the pan is too crowded). Cook for 1 minute, then use tongs to flip each shrimp over and cook on the other side for 1 more minute. Transfer cooked shrimp to a clean plate.
3. 3Continue Cooking: Add the remaining 1 tablespoon oil and 1 more tablespoon butter to the pan. As soon as the butter melts, add in the remaining shrimp, cooking for 1 minute per side. Use tongs (never a spoon) to place shrimp in the pan and to flip. Transfer all cooked shrimp to a plate.
4. 4Make Lemon Butter Sauce: Lemon Butter Sauce: Back to the empty pan, add in chicken stock/broth and stir, scraping the bottom of the pan to release any browned bits. It should bubble up and reduce. Cook, stirring constantly, for about 30 seconds to 1 minute or until mostly reduced. Reduce heat to medium-high and add all the shrimp (and accumulated juices) back to the pan. Add the last 3 tablespoons butter (cut into 1-tablespoon pieces), garlic, and lemon juice. Stir. As soon as butter is melted, remove pan from heat (shrimp should be perfectly cooked through at this point). Sprinkle on parsley and serve with additional lemon wedges if desired. Enjoy promptly!