Quick, buttery, and bursting with citrusy brightness—Garlic Butter Shrimp with Lemon Sauce is a fast, elegant dish that brings restaurant-quality flavor to your table in under 20 minutes. Perfectly seared shrimp are tossed in a vibrant lemon-garlic butter sauce that’s rich, fresh, and incredibly satisfying. Serve it over pasta, rice, or crusty bread for a stunning yet simple meal.
Why You’ll Love This Recipe
- Ready in 20 Minutes: A true weeknight lifesaver with minimal prep and fast cooking.
- Fresh, Bold Flavors: The combination of garlic, butter, lemon, and white wine or broth creates a balanced, bright sauce.
- Versatile Pairings: Delicious over pasta, rice, polenta, or served with toasted bread for dipping.
- Elegant Yet Easy: Feels like fine dining but requires just a skillet and pantry staples.
- Naturally Gluten-Free: Great for those following gluten-free diets when served with appropriate sides.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 lb large shrimp, peeled and deveined
3 tablespoons butter
4 garlic cloves, minced
Juice of 1 lemon
Zest of 1/2 lemon
1/3 cup chicken broth or white wine
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped
Lemon wedges (for serving)
Directions
- Pat the shrimp dry with paper towels. Season both sides with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon of the butter over medium heat.
- Add the shrimp in a single layer and sauté for 1–2 minutes per side, or until pink and opaque. Remove from skillet and set aside.
- Add the remaining butter to the skillet along with the minced garlic. Sauté for about 30 seconds, just until fragrant.
- Stir in the lemon juice, lemon zest, and chicken broth or white wine. Simmer for 2–3 minutes until slightly reduced.
- Return the shrimp to the skillet and toss to coat in the sauce.
- Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side.
Servings and timing
Servings: 4 servings
Prep + Cook Time: 20 minutes
Calories per Serving: ~280 kcal
Variations
- Add Heat: Stir in a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Make it Creamy: Add a splash of heavy cream or a spoonful of crème fraîche to the sauce.
- Herb Swap: Try using fresh basil, thyme, or dill in place of parsley for different flavor profiles.
- Butter-Free Option: Replace the butter with more olive oil for a dairy-free version.
- Add Veggies: Toss in baby spinach, asparagus, or cherry tomatoes to turn it into a more complete meal.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a skillet over low heat with a splash of broth or water. Avoid microwaving for too long to prevent rubbery shrimp.
Freezing: Not recommended, as cooked shrimp can become tough when frozen and reheated.
FAQs
Can I use frozen shrimp?
Yes, but thaw completely and pat dry before cooking to ensure proper searing.
What’s the best wine to use for the sauce?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works beautifully.
Can I substitute the wine?
Yes. Use chicken broth or seafood stock as a non-alcoholic alternative.
How do I avoid overcooking the shrimp?
Cook just until pink and opaque—about 1–2 minutes per side. Remove from heat promptly.
What can I serve this with?
Great options include pasta, rice, couscous, or crusty bread. It also pairs well with a green salad or sautéed vegetables.
Is this dish spicy?
Not inherently, but you can make it spicy by adding red pepper flakes or sriracha.
Can I make this dairy-free?
Yes. Replace the butter with olive oil or a dairy-free butter substitute.
Is this recipe keto-friendly?
Yes, the dish is low in carbs and fits well within a ketogenic diet when paired with appropriate sides.
How do I make it ahead?
Prep the garlic, lemon juice, and shrimp ahead of time, but cook everything fresh for best texture.
Can I double the recipe?
Absolutely. Use a large skillet and cook shrimp in batches to avoid overcrowding.
Conclusion
Garlic Butter Shrimp with Lemon Sauce is the kind of dish that turns a simple dinner into something truly special. With its rich, buttery base, citrusy lift, and quick preparation time, it’s a perfect go-to for everything from last-minute meals to dinner parties. Serve it with your favorite side and a chilled glass of white wine for an effortless, elegant plate.
PrintGarlic Butter Shrimp with Lemon Sauce
Juicy shrimp sautéed in garlic butter and finished with a zesty lemon sauce. A quick, elegant dish perfect for weeknight dinners or special occasions, ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 4 garlic cloves, minced
- Juice of 1 lemon
- Zest of 1/2 lemon
- 1/3 cup chicken broth or white wine
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Pat shrimp dry and season with salt and pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium heat.
- Sauté shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
- Add remaining butter and garlic to the pan. Cook for 30 seconds until fragrant.
- Stir in lemon juice, zest, and chicken broth or wine. Simmer for 2–3 minutes to reduce slightly.
- Return shrimp to the pan, tossing to coat in the sauce.
- Garnish with chopped parsley and serve immediately with lemon wedges.
Notes
- Serve over pasta, rice, or with crusty bread to soak up the sauce.
- White wine adds depth, while chicken broth keeps it family-friendly.
- Do not overcook shrimp — they become rubbery if left too long.
- Add a pinch of red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 295 kcal
- Sugar: 1g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 195mg