Description
This Butter Lemon Garlic Shrimp recipe is a quick and flavorful seafood dish that comes together in just 20 minutes. Perfectly cooked shrimp are sautéed in a buttery garlic sauce with fresh lemon juice and parsley, creating a tangy and savory meal ideal for weeknight dinners or entertaining guests.
Ingredients
Shrimp and Seasoning
- 2 pounds large shrimp (peeled and deveined)
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
Sauce
- 6 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced)
- 3/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley (divided)
Instructions
- Prep ingredients: Prepare all ingredients by peeling and deveining the shrimp, mincing the garlic, juicing fresh lemons, and chopping fresh parsley. Having everything ready helps ensure smooth cooking.
- Melt butter and cook garlic: Heat a large skillet over medium-high heat and melt 2 tablespoons of unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook shrimp: Add the peeled and deveined shrimp to the skillet along with the kosher salt and cracked black pepper. Cook for 1 minute without stirring to allow searing, then continue cooking while stirring occasionally until shrimp turn pink, about 2-3 minutes total.
- Remove shrimp: Transfer the cooked shrimp to a bowl and set aside. They will be returned to the pan later to finish cooking in the sauce.
- Reduce lemon juice: Pour the fresh lemon juice into the now-empty skillet and bring it to a boil. Reduce the heat to a simmer and cook until the lemon juice reduces by half, concentrating the flavors.
- Add remaining butter and parsley: Stir in the remaining 4 tablespoons of butter and cook until melted. Add half of the chopped fresh parsley and stir to combine the sauce.
- Combine shrimp and sauce: Return the shrimp to the skillet and stir into the lemon garlic butter sauce. Continue cooking for about 2-3 minutes until the shrimp are fully opaque and heated through, stirring occasionally.
- Garnish and serve: Sprinkle the remaining chopped parsley over the shrimp and serve immediately, optionally with a lemon wedge on the side. The dish pairs well with pasta or steamed vegetables.
Notes
- Be careful not to overcook the shrimp to maintain a tender texture.
- Fresh lemon juice provides the best bright flavor compared to bottled.
- This recipe can be doubled easily for larger groups, adjusting pan size accordingly.
- Serve the shrimp immediately for optimal taste, as the sauce thickens as it cools.
