Lemon Garlic Shrimp

Ingredients

• 113 g (½ cup), dividedButter
• 680 g (1½ lb)Raw prawns, peeled and deveined
• To tasteSalt and black pepper
• 15 ml (1 tablespoon)Minced garlic
• 60 ml (¼ cup)Chicken stock
• 15 ml (1 tablespoon)White cooking wine, or white wine
• 1Lemon, juiced
• 15 ml (1 tablespoon)Fresh parsley

Instructions

1. 1

   Cook the prawns

   Melt 2½ tablespoons of the butter in a frying pan over medium-high heat. Add the prawns, season with salt and pepper, and cook for about 3 minutes, turning them occasionally, until pink. Transfer them out of the pan.

2. 2

   Make the sauce

   Add the garlic to the pan and cook for 1 minute. Pour in the chicken stock, cooking wine and lemon juice; bring to the boil, then reduce the heat to medium-low and simmer for about 2 minutes, until the liquid has reduced by half.

3. 3

   Finish the dish

   Stir in the remaining butter, 1 tablespoon at a time. Return the prawns to the pan, add the parsley and toss to coat.

What is lemon garlic shrimp?

This is a quick skillet dish of prawns in a lemony, buttery garlic sauce, served as a main or alongside other dishes. It fits the American home-cooking style of bringing a few familiar ingredients together for a fast meal.

Butter gives the sauce body, while lemon juice and chicken stock keep it bright rather than heavy. The prawns cook briefly, then go back into the reduced sauce so they stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 35g protein, 4g carbs, 25g fat.

The prawns provide most of the protein, while the butter supplies most of the fat. The small amount of carbohydrate comes mainly from the stock, wine, lemon and garlic; serve with a portion of vegetables and a measured serving of rice or bread to round out the plate.

Choosing the prawns

Size: Use peeled, deveined raw prawns so they cook quickly and are easy to eat. If using frozen prawns, thaw them fully and pat them dry before cooking.

Freshness: The prawns are ready when opaque and pink throughout; take them off the heat promptly to avoid a firm, rubbery texture.

Build the lemon butter sauce

Garlic: Give the minced garlic just 1 minute in the pan. It should smell fragrant, but browning can make it taste bitter.

Reduction: Let the stock, wine and lemon juice boil, then simmer until reduced by half. This concentrates their flavour before the butter is stirred in gradually.

Watch the timing

First cook: The prawns need about 3 minutes in the hot pan, with occasional turns. Depending on their size and the pan, use their colour and opaque centres as the main cues.

Sauce finish: The liquid takes about 2 minutes to reduce. Add the prawns back only at the end, long enough to coat and warm them through.

Serve it while warm

The buttery sauce is good spooned over rice, pasta or crusty bread, which can catch the lemony juices. For a lighter-feeling plate, pair it with steamed greens or a crisp salad.

A little extra chopped parsley can add a fresh finish. Serve soon after tossing the prawns in the sauce for the best texture.

Season the sauce to taste

Salt and pepper: The stock and butter can vary in saltiness, so season the prawns lightly at first and taste the sauce before serving.

Lemon: The recipe uses the juice of one lemon. If you prefer a more pronounced citrus flavour, serve extra lemon at the table rather than changing the pan sauce.

Recipe notes & tips

• Pat the prawns dry before they go into the pan so they sear rather than release excess water.
• Have the stock, wine and lemon juice ready before cooking, as the prawns cook quickly.
• Use a pan large enough to keep the prawns in a fairly even layer.
• Stir the butter in a tablespoon at a time to help it blend into the reduced liquid.
• Taste the sauce before serving and adjust the salt and pepper if needed.

Variations

• Add chilli: Stir a pinch of chilli flakes into the garlic for a little heat.
• Use extra herbs: Finish with chopped chives or dill alongside the parsley.
• Skip the wine: Replace the cooking wine with the same amount of chicken stock.
• Add vegetables: Serve with quickly steamed asparagus or green beans.
• Make it garlickier: Add a little more minced garlic, taking care not to brown it.

Common mistakes to avoid

• Overcooking the prawns: Remove them when pink and opaque, then return them only briefly to warm in the sauce.
• Burning the garlic: Keep it moving in the pan and add the liquids after about 1 minute.
• Skipping the reduction: Simmer the stock, wine and lemon juice until reduced by half before adding the butter.
• Adding cold, wet prawns: Thaw completely and pat dry to limit excess liquid in the pan.
• Pouring in all the butter at once: Stir it in 1 tablespoon at a time so the sauce combines smoothly.

How to store

Refrigerate leftovers in a covered container and use within 1–2 days. Reheat gently in a pan over low heat, just until warmed through; avoid prolonged heating, which can toughen the prawns.

Frequently asked questions