Lemon Garlic Butter Shrimp

Ingredients

• 75 g (⅓ cup), dividedbutter
• 4 cloves (or 15 ml / 1 tablespoon)garlic, minced
• 794 g (1¾ pounds)shrimp or prawns, peeled and deveined, tails intact
• 1 pinchKosher salt, to taste
• 1 pinchfreshly ground black pepper, to taste
• 15–30 ml (1–2 tablespoons)lemon juice, or the juice of half a lemon; more if desired
• 30 ml (2 tablespoons)water
• 1 pinchfresh parsley, chopped, to garnish

Instructions

1. 1

   Melt the butter

   Melt 30 g (2 tablespoons) of the butter in a large skillet over medium-high heat. Add the garlic and cook for about 1 minute, until fragrant.

2. 2

   Cook the shrimp

   Add the shrimp and season with salt and pepper to taste. Cook for 2 minutes on one side, stirring occasionally.

3. 3

   Finish the sauce

   Add the remaining butter, lemon juice and water. Stir as the butter melts and cook until the shrimp are just cooked through; avoid overcooking. Remove the skillet from the heat, taste, and add more lemon juice, salt or pepper if needed.

4. 4

   Garnish and serve

   Scatter over the chopped parsley and serve over rice or pasta.

What is lemon garlic butter shrimp?

This American-style skillet dish pairs shrimp with a quick sauce of butter, garlic and lemon. It works as a fast main course because the shrimp cook in just a few minutes and the sauce comes together in the same pan.

The combination is straightforward: butter brings richness, garlic adds savoury depth, and lemon juice brightens the sauce. Serving it over rice or pasta gives the sauce something to cling to.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 40g protein, 1g carbs, 16g fat.

The shrimp provide most of the protein, while the butter supplies most of the fat. There is very little carbohydrate in the shrimp and sauce; rice or pasta adds the main carbohydrate source to the meal. For a balanced plate, pair a moderate serving of rice or pasta with a generous portion of vegetables.

Choosing the shrimp

Size: Use peeled and deveined shrimp or prawns so they are ready to cook. Keeping the tails on is optional at the table, but it matches the recipe and gives diners a convenient handle.

Preparation: If the shrimp are frozen, thaw them and pat them dry before cooking. A dry surface helps them fry rather than release excess water into the pan.

Build the garlic butter

Garlic: Cook it in the first portion of butter for about 1 minute, just until fragrant. Keep it moving and watch the heat so it does not brown or turn bitter.

Lemon: Add the juice with the remaining butter and water. Start with the smaller amount if you prefer a milder citrus flavour, then taste the finished sauce before adding more.

Watch the cooking time

First side: Give the shrimp 2 minutes on one side, stirring occasionally as directed. The exact time can vary with their size and the heat of the pan.

Doneness: Take the pan off the heat as soon as the shrimp are cooked through. They should be opaque and curled, but not tightly curled or tough.

Serve while the sauce is warm

Rice: Spoon the shrimp and buttery sauce over warm rice to make a simple, filling plate.

Pasta: Toss the shrimp with cooked pasta, using a little of the sauce to coat it. A fresh green salad or steamed vegetables make a good accompaniment.

Recipe notes & tips

• Pat the shrimp dry before adding them to the skillet.
• Have the garlic, lemon juice and water measured out before you start cooking.
• Use a large skillet so the shrimp can cook without crowding.
• Taste the sauce at the end and adjust the lemon, salt and pepper gradually.
• Serve as soon as the shrimp are cooked to help keep them tender.

Variations

• Add chilli: Sprinkle in chilli flakes for a little heat.
• Use lime: Swap the lemon juice for lime juice for a different citrus note.
• Add herbs: Finish with chopped chives or dill alongside the parsley.
• Serve with vegetables: Add steamed broccoli or green beans to the plate.
• Make it dairy-free: Use a suitable plant-based butter alternative in place of the butter.

Common mistakes to avoid

• Burning the garlic: Cook it only until fragrant, stirring and watching the heat closely.
• Wet shrimp: Pat them dry before frying to avoid watering down the pan.
• Crowding the skillet: Cook in batches if needed so the shrimp can fry properly.
• Overcooking: Remove the pan from the heat as soon as the shrimp are opaque and cooked through.
• Over-seasoning early: Add salt, pepper and extra lemon gradually, then taste the sauce before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a skillet over low heat just until warmed through; prolonged heating can make the shrimp tough.

Frequently asked questions