Lemon Garlic Shrimp, ready in 20 minutes, combines fresh lemon, garlic, and butter for a flavorful, family-favorite meal.
author’s note
The Shrimp Dinner That Saves My Weeknights!
When I’m short on time and need dinner fast, this Lemon Garlic Shrimp is one of the first things I turn to (right up there with my go-to One Pot Spaghetti). It’s quick, simple, and doesn’t leave a pile of dishes behind. Major win in my book.
The shrimp gets tossed in this rich, buttery lemon-garlic sauce that’s packed with flavor. I always save a little extra to spoon over the top when serving, or better yet, I grab a warm No-Knead Dinner Roll and use it to mop up the leftovers. That’s the best part, if you ask me.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Shrimp | Use large or extra-large shrimp, ideally 26/30 size. Thaw frozen shrimp. |
| Garlic | Mince finely so it melts into the sauce. |
| Lemon Juice | Always use freshly squeezed. |
| Butter | Use unsalted butter to control the salt level of this lemon garlic shrimp. |
| Chicken Broth | Dry white wine works well as a swap. |
| Parsley | Optional, but adds a fresh finish. |
How To Make Lemon Garlic Shrimp
- Season Shrimp: Mix shrimp with seasonings and set aside.
- Cook Shrimp: Cook shrimp in butter and oil, 1 min per side. Remove from pan.
- Make Sauce: Stir in stock, then add butter, garlic, lemon juice, and parsley.
- Combine: Mix shrimp back in the pan, cover in sauce, and serve right away.
Quick Tip
How to know when shrimp is done cooking? As soon as the meat near the bottom changes from clear to solid, the shrimp is done cooking!
Tips For Success
- Cook Quickly: Shrimp cook fast, so use high heat to brown them while keeping them juicy and tender.
- Dry Shrimp: Dry shrimp with paper towels. Wet shrimp won’t cook properly.
- Use Tongs: Use tongs to put, turn, and take out shrimp instead of stirring.
- Remove Quick: Take shrimp off the pan quickly to avoid overcooking.
- Optional Flavor Boost: Mix shrimp with seasonings (skip salt) 15-20 mins before cooking. Add salt right before cooking.
What To Serve With Lemon Garlic Shrimp
- Pair shrimp with quinoa for a quick base (try microwave quinoa).
- I love it with this Greek rice recipe.
- Add roasted veggies like asparagus or broccoli for a flavorful side.
- Serve with crusty bread or garlic bread to soak up the sauce.
Storage
Store leftover lemon garlic shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking.
More Easy Seafood Dinners:
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!
Video
Equipment
- Large pan 12-inch or larger
Ingredients
Shrimp
- 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
Lemon Butter Sauce
- 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
- 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!
- 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.
- 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.
- 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!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Buy shrimp sized at 26/30 (26–30 shrimp per pound). Choose shelled, peeled, and deveined shrimp for convenience. If using frozen, thaw according to package directions (overnight in the fridge or in a colander in the sink with cold water running over) and thoroughly dry before using.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave to avoid overcooking.
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 1.7g | Protein: 23.5g | Fat: 22.2g | Cholesterol: 221.2mg | Sodium: 159.7mg | Fiber: 0.1g | Sugar: 0.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Grilled Lemon Garlic Shrimp: Grill shrimp using the recipe seasonings. Make the lemon butter sauce on the stovetop and pour over the shrimp.
- Spicy: Add more cayenne to the seasoning or sprinkle on red pepper flakes.
- Creamy Shrimp: Mix heavy cream and Parmesan into the skillet instead of the final butter. Heat on low to keep it smooth.
This turned out so yummy. We added some chicken andouille sausage to bulk it up and had it with Parmesan noodles and asparagus. Delish!!
Delish! I’m so happy to hear that this Lemon Garlic Shrimp has been such a hit!
Hi Chelsea! Love all your recipes 🙂
Was wondering if this recipe would work with precooked frozen shrimp. Thanks!
Awe thanks so much Michelle! You can, just know the sauce will be lacking a bit of flavor since the shrimp won’t be cooking in it! I’d just warm them through at the end to prevent overcooking.
Here’s what I’d do: Thaw: Rinse under cold water until thawed, or defrost overnight in the fridge. Dry: Pat dry with paper towels to remove excess moisture. Heat: Add to the dish last, heating just until warmed through.
Thank you so much for the recommendations! I will try today. Any suggestions on adding anything to the sauce to compensate for the lack in flavor of the sauce?
I appreciate your response🙂
Maybe some shrimp bouillon! Or just some extra salt and some lemon pepper. Sorry to not be more helpful, I haven’t ever tried this recipe with already cooked shrimp!
You served it over quinoa and asparagus? Did you just make basic quinoa and steam the asparagus?
Looks so good Chelsea! I think we love all of your recipes.
Hey Shelley! Thanks! 🙂 I actually just roasted the asparagus and yes, used basic quinoa!
Was really good!!
Will definitely make again.
I cooked the quinoa a few minutes longer than suggested because it was still a little too soupy for my liking at the 20 minute mark.
Glad you enjoyed it! Thanks for the comment!
Amazing! I made it with broccoli and even my kids (8,4,2) loved it. Thank you!
Yay! So glad to hear! Thanks Colleen! 🙂
This was super delicious! Excellent flavors!
Thanks Claudia! 🙂
This was the bomb! ?It’s incredibly tasty ? I added this to our family meal rotation! Thank you so much!
So happy to hear this! Thanks for the comment Claudia 🙂
This was very tasty! My 12 yr old son commented how much he enjoyed this meal. The flavors are excellent! Super delicious! thanks!
Ahh I’m so happy to hear this! Thanks so much Claudia! 🙂
Both my husband and I went nuts over this recipe!! My only critique is that this portion wasn’t enough for the two of us. I’m planning on making it again next week!
So glad it was a hit! 🙂 And thank you for the feedback on the serving size!
That looks so delicious, I am going to have to make a trip to the store just to make sure I have all the ingredients to make this for supper tonight. I have seen a lot of recipes call for Quinoa, but was never sure how to prepare it, thanks for the directions!!
You’re so welcome! I hope you love this dish 🙂