With the best flavour combination and ready in under 20 minutes, Lemon Garlic Butter Shrimp is an easy to throw together meal that can be served over anything!
I started making this years ago on nights when dinner needed to happen fast and everyone was already hungry. The first time I made it, I remember thinking this was almost too simple to be this good. 20 minutes later, the pan was empty and a friend was already asking if there was more sauce.
- Why This Recipe Works
- Pro Tips for PERFECT Lemon Garlic Shrimp
- Ingredients
- Additions and Variations
- Serving & Variation Ideas
- FAQs
- More Shrimp Recipes You’ll Love
- Lemon Garlic Butter Shrimp Recipe
This lemon garlic shrimp comes together in a single skillet and works just as well served over pasta, spooned onto rice, or piled next to some crusty bread to soak up every bit of that sauce. It is the kind of recipe you keep in your back pocket because it NEVER fails and it feels just as right for a busy weeknight as it does for a casual dinner with friends.
Fresh shrimp, real garlic, lemon juice, and butter. That is it. This is an easy recipe that does not require special tools or prep.
Why This Recipe Works
This recipe works because it keeps things focused. Shrimp cooks fast, so everything here is designed to support that instead of fighting it.
First, the shrimp. Large or jumbo shrimp are key because they give you a little margin for error. Smaller shrimp go from perfect to overcooked in seconds. With larger shrimp, you get that juicy bite and they stay tender even if the pan runs a little hot.
Then there’s the order of cooking. The shrimp go in first, get seared quickly, and come out of the pan. That step matters . It keeps them from sitting in the sauce too long and turning rubbery. Once they’re out, the garlic goes in just long enough to release its flavor without burning. Burned garlic will ruin the whole dish and there’s no fixing that once it happens.
The butter and lemon come together at the end, not the beginning. Adding the lemon juice after the heat comes down keeps it bright and balanced instead of sharp or bitter. The butter emulsifies with the shrimp juices in the pan, creating a sauce that coats instead of separating.
Once the shrimp goes back into the pan, the garlic butter coats everything and pulls the whole dish together.
This is the same reason simple shrimp recipes work so well when done right, like my Butter Shrimp or Shrimp Alfredo . You let the shrimp shine, you respect the timing, and you don’t overcomplicate it.
Everything here has a purpose. That’s why you get a skillet of lemon garlic shrimp that tastes clean, rich, and finished in about 20 minutes without needing anything fancy or extra. It is quick enough for weeknights but still feels like real cooking.
Pro Tips for PERFECT Lemon Garlic Shrimp
Before you even turn the stove on, there are a few things that make or break this recipe. Shrimp cooks fast , which is great, but it also means there is zero room for guessing. These are the little details I always pay attention to so the shrimp comes out juicy, not watery, and definitely not rubbery.
What kind of shrimp should I use?
Large or jumbo shrimp are the way to go here. When you see shrimp labeled 16/20 or 21/25, that number tells you how many shrimp there are per pound. Fewer numbers means bigger shrimp. Bigger shrimp are more forgiving, especially if you are cooking over high heat.
Smaller shrimp cook too fast and tend to tighten up before you get any real sear. With larger shrimp, you get a better bite and they stay tender while the butter and garlic do their thing in the pan.
One non negotiable step is drying them well . Pat the shrimp dry with paper towels before seasoning. If the shrimp are wet, they will steam instead of sear and you will end up with a watery sauce instead of a glossy one.
Why is the cooking time so short?
Shrimp cooks in minutes. No exaggeration. The second it turns pink, opaque, and curls into a loose C shape, you’re done. If it tightens up into a little O, you’ve gone too far.
That’s why this recipe moves fast. The shrimp hits a hot pan, gets a quick sear on each side, then comes right back out. You add it back at the end just to coat it in that lemon garlic sauce. Let it sit too long and the texture is gone, no matter how good your ingredients are.
This same quick timing is why recipes like my Lemon Paprika Garlic Shrimp work so well. Shrimp doesn’t need much. High heat, a few minutes, and you’re done
Fresh ingredients matter here
Because this recipe is so simple, there is nowhere to hide. Fresh garlic gives you real flavor that melts into the butter without tasting harsh. Fresh lemon juice adds brightness without tasting flat or bitter. Bottled lemon juice and jarred garlic just do not behave the same way once heat is involved.
This is one of those dishes where using fresh ingredients is not about being fancy. It is about getting the balance right.
Ingredients
You really do not need a long list here, but the quality of what you use makes a difference. The ingredient list is simple, but every element has a purpose.
- Shrimp Go for large or jumbo shrimp, peeled and deveined. Bigger shrimp give you room to cook them properly without turning them rubbery. I’ve tried making this with small shrimp before and they overcook way too fast. You want that juicy bite, not something chewy. Fresh or frozen both work, just make sure frozen shrimp are fully thawed and very dry before they hit the pan.
- Garlic Fresh garlic only. This is not the recipe for garlic powder. Minced fresh garlic gives you that sharp, savory base that melts into the butter. Use fresh garlic and mince each garlic clove yourself for the cleanest flavor. Pre minced garlic from a jar tends to taste flat and can even turn slightly bitter once heated. Since garlic is front and center here, it has to be the real thing.
- Butter Unsalted butter is important so you control the seasoning. Salted butter can push this dish too far, especially once the shrimp juices reduce in the pan. Butter is what creates the sauce, so it needs to melt smoothly and emulsify, not overpower everything else.
- Lemon Fresh lemon juice makes all the difference. Always use freshly squeezed lemon here. Bottled juice tastes flat once heated and does not balance the butter the same way.
Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.
Additions and Variations
This is one of those recipes I tweak depending on mood and who’s coming over. The base stays the same, but a few small changes can shift the flavor without messing things up.
If you want the sauce extra buttery, adding a small knob of butter right at the end works really well. I do this when I’m serving the shrimp over pasta or rice and want a little more sauce to go around. Just swirl it in off the heat so it melts smoothly and stays glossy.
For a more savory finish, try adding a pinch of grated parmesan or a small splash of chicken stock to the pan once the garlic has cooked. It deepens the flavor without overpowering the shrimp. This works especially well if you’re serving it with bread and want something a little richer to soak up.
If you’re craving something more zesty, lemon zest is your friend. A light sprinkle right before serving adds brightness without making the dish acidic. I usually keep a fine microplane handy for this because it makes a difference in texture and control.
You can also play with herbs. Parsley is classic, but a little fresh basil or chives work well too, depending on what you’re serving it with. Just add them at the very end so they stay fresh.
As for tools, a good skillet that heats evenly makes this recipe much easier, especially since everything cooks fast. And having a citrus juicer nearby saves time and keeps seeds out of the pan when you’re working quickly.
These variations are small, but they let you adjust the shrimp to fit the moment without losing what makes the recipe work in the first place.
Serving & Variation Ideas
This lemon garlic butter shrimp makes putting dinner together EASY. Like, no thinking too hard, no second guessing.
The flavors are buttery and savory, so I usually pair it with things that either go in the same direction or balance it out. Nothing complicated.
If you want something QUICK and filling on the table, Cajun Butter Steak Bites are a no brainer. Same skillet vibe, same simple approach, and everything comes together fast. Plus, nobody complains when there’s steak involved.
Keeping it seafood focused? Lemon Garlic Butter Salmon works beautifully. It keeps things zesty and light, but the texture is totally different, so it doesn’t feel repetitive.
And when someone at the table is in the mood for something richer, Creamy Tuscan Chicken does the job.
Honestly, pick ONE or two and stop there. This shrimp doesn’t need a full production around it. Keep it simple, keep it flexible, and let everyone help themselves.
Yes, frozen shrimp works perfectly fine for this recipe. I use it all the time. Just make sure it’s completely thawed and patted very dry before cooking. Extra moisture will prevent the shrimp from searing properly and can water down the sauce.
Shrimp cooks fast, usually in just a few minutes per side. When it turns pink and opaque and curls into a loose C shape, it’s done . If it curls tightly into an O shape, it’s overcooked. Pull it off the heat sooner than you think. It finishes cooking quickly once it’s out of the pan.
You can, but the flavor won’t be the same . Freshly squeezed lemon gives you a cleaner, brighter finish that balances the butter. Bottled lemon juice tends to taste flat once heated and can overpower the dish in the wrong way.
More Shrimp Recipes You’ll Love
If shrimp is your thing, there are so many ways to switch it up without getting bored. These are some of the shrimp recipes I rotate through when I want something different but still easy to pull off.
When I’m craving something crispy but lighter than deep fried, Oven Fried Tempura Batter Shrimp Lettuce Wraps with Teriyaki Sauce are always a good idea. They’ve got that crunch you want, but wrapped in lettuce they feel fresh and not heavy. Great for nights when you want shrimp to be the main event without piling it onto carbs.
For parties or casual get togethers, Garlic Prawn (Shrimp) Salad Wonton Cups are one of those dishes that disappear fast. They’re bite sized, garlicky, and easy to grab, which makes them perfect when people are standing around talking instead of sitting down for a full meal.
If you like bold flavors but still want something quick, Lemon Paprika Garlic Prawns or Shrimp are worth keeping on your list. They hit that savory, slightly zesty note and come together fast, which makes them a solid option when you want shrimp with a bit more punch.
And when you want to lean fully into indulgent territory, Bacon Wrapped Shrimp always delivers. Salty, rich, and impossible to ignore. I usually save these for weekends or when friends are coming over because they never last long once they hit the table.
Get afreeeBook!
IngredientsUSMetric1x2x3x
- ▢ 1/3 cup butter divided
- ▢ 4 cloves garlic minced, or 1 tablespoon
- ▢ 1 3/4 pounds shrimp or prawns, peeled and deveined, tails intact
- ▢ 1 pinch Kosher salt to taste
- ▢ 1 pinch freshly ground black pepper to taste
- ▢ 1-2 tablespoons lemon juice juice of half a lemon – add more if desired
- ▢ 2 tablespoons water
- ▢ 1 pinch fresh parsley chopped to garnish
Instructions
- Melt 2 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant (about 1 minute).
- Fry shrimp and add salt and pepper, to your taste. Cook 2 minutes on one side, while stirring occasionally. Flip and cook 2 minutes on the other side until JUST beginning to turn pink.
- Add in the remaining butter, lemon juice and water. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them). Take off heat. Taste test, and add more lemon juice, salt or pepper, if needed to suit your tastes.
- Garnish with fresh chopped parsley and serve over rice or pasta.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lemon Garlic Butter Shrimp
Ingredients
- 1/3 cup butter divided
- 4 cloves garlic minced, or 1 tablespoon
- 1 3/4 pounds shrimp or prawns, peeled and deveined, tails intact
- 1 pinch Kosher salt to taste
- 1 pinch freshly ground black pepper to taste
- 1-2 tablespoons lemon juice juice of half a lemon - add more if desired
- 2 tablespoons water
- 1 pinch fresh parsley chopped to garnish
Instructions
- Melt 2 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant (about 1 minute).
- Fry shrimp and add salt and pepper, to your taste. Cook 2 minutes on one side, while stirring occasionally. Flip and cook 2 minutes on the other side until JUST beginning to turn pink.
- Add in the remaining butter, lemon juice and water. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them). Take off heat. Taste test, and add more lemon juice, salt or pepper, if needed to suit your tastes.
- Garnish with fresh chopped parsley and serve over rice or pasta.
Video
Notes
Nutrition
Thank You! https://cafedelites.com/lemon-garlic-butter-shrimp/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
