Name: Lemon Butter Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1.5 lbs Large Shrimp, peeled and deveined; 0.5 cup Unsalted Butter; 4 cloves Garlic, minced; 2 tbsp Fresh Lemon Juice; 1 tsp Lemon Zest; 0.25 cup Fresh Parsley, chopped; 0.5 tsp Red Pepper Flakes; 0.5 tsp Kosher Salt; 0.25 tsp Black Pepper

"Succulent, jumbo shrimp are sautéed to perfection in a silky, golden sauce of melted butter, fresh minced garlic, and vibrant lemon juice. This elegant yet effortless dish delivers a burst of Mediterranean flavor that is perfect for a quick weeknight dinner or an impressive weekend feast."

Ingredients

Qty	Item
1.5 lbs 680 g	Large Shrimp, peeled and deveined
0.5 cup 115 g	Unsalted Butter
4 cloves 20 g	Garlic, minced
2 tbsp 30 ml	Fresh Lemon Juice
1 tsp 2 g	Lemon Zest
0.25 cup 15 g	Fresh Parsley, chopped
0.5 tsp 1 g	Red Pepper Flakes
0.5 tsp 3 g	Kosher Salt
0.25 tsp 1 g	Black Pepper

How to Make Lemon Butter Shrimp

Pat the shrimp dry with paper towels and season evenly with salt and black pepper.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until pink and just opaque. Remove shrimp from the skillet and set aside on a plate.

Reduce heat to medium and add the remaining butter to the same skillet. Once melted, stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.

Stir in the fresh lemon juice and lemon zest. Return the cooked shrimp to the skillet and toss gently to coat thoroughly with the butter sauce.

Remove from heat, garnish with chopped fresh parsley, and serve immediately.

·
Do not overcook the shrimp; they are finished as soon as they form a 'C' shape. An 'O' shape usually indicates they are overdone and rubbery.
·
Always use fresh lemon juice rather than bottled concentrate for the best acidic balance and flavor profile.
·
Patting the shrimp dry before cooking is essential for getting a light golden sear rather than steaming them in their own moisture.
·
For an extra layer of flavor, deglaze the pan with a splash of dry white wine before adding the remaining butter.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work perfectly. Ensure they are completely thawed and patted very dry before you begin cooking.

What is the best side dish to serve with lemon butter shrimp?

This dish pairs beautifully with angel hair pasta, crusty sourdough bread, or over a bed of cauliflower rice for a low-carb option.

Can I make this recipe dairy-free?

Absolutely. You can substitute the butter with a high-quality extra virgin olive oil or a plant-based butter alternative.

How long can I store the leftovers?

While best served fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid toughening the shrimp.

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