This easy Lemon Garlic Shrimp is made with fresh lemon, garlic, and butter in about 20 minutes or less! This simple meal is packed with flavor and sure to become a family favorite.
SEASON: 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!
COOK SHRIMP: Place a large (12-inch or bigger) skillet over high heat. Add in 1 tablespoon oil and 1 tablespoon butter. While the butter melts, add salt to the shrimp (I add 1/4 up to 1/2 teaspoon). Gently toss. As soon as the butter is melted, add shrimp in one 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.
FINISH COOKING SHRIMP: 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 the cooked shrimp to a plate.
LEMON BUTTER SAUCE: Back to the empty pan, add in the chicken broth/stock, 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 min. 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 the butter is melted, remove the skillet from the heat (shrimp should be perfectly cooked through at this point). Sprinkle on parsley and serve with additional lemon wedges if desired. Enjoy promptly!
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Notes
Note1: Shrimp: 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.