Buttered Garlic Lemon Shrimp (Print version)

Plump shrimp sautéed in rich garlic butter with fresh lemon and parsley. Ready in 20 minutes.

# What goes in:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Dairy

02 - 4 tablespoons unsalted butter

→ Vegetables & Aromatics

03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 tablespoon fresh lemon juice (about ½ lemon)

→ Seasonings

06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper

→ Optional Serving Accompaniments

08 - Lemon wedges, for serving
09 - Crusty bread or steamed rice, for serving

# Cooking steps:

01 - Pat the shrimp thoroughly dry with paper towels to ensure proper searing. Season evenly with salt and freshly ground black pepper on both sides.
02 - Set a large skillet over medium heat and melt the butter completely. Add the minced garlic and sauté for approximately 30 seconds, stirring constantly, until fragrant but not browned.
03 - Arrange the seasoned shrimp in a single even layer across the skillet. Cook undisturbed for 2–3 minutes on the first side until the edges turn pink, then flip each shrimp and cook for an additional 1–2 minutes until fully opaque and curled.
04 - Remove the skillet from heat. Add the lemon juice and chopped parsley, tossing the shrimp gently to coat evenly in the pan sauce. Serve immediately with lemon wedges and your choice of crusty bread or steamed rice.

# Tips from flavorandfeast:

01 -
  • It transforms four basic ingredients into something that tastes like you spent all day in the kitchen.
  • The entire dish comes together faster than delivery, which makes it my go to for surprise guests and exhausted weeknights alike.
02 -
  • Overcooked shrimp curl into tight C shapes and turn rubbery, so pull them from the heat the moment they form a loose curl and look opaque.
  • Garlic goes from golden and fragrant to burnt and bitter in seconds, so have your shrimp ready to go before the butter even melts.
03 -
  • Let your skillet get fully hot before adding butter because a properly heated pan gives you that gorgeous sear instead of steamed shrimp.
  • The butter sauce is the real prize here, so always make extra bread available and never feel guilty about licking the plate.

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